Ghee
Ghee is easy to make, but it takes some time. It really makes a big flavor difference when you are making Indian food. All you need to do is put butter on low heat for about 45 minutes. During this time, I usually skim a lot of the separated white milk solids off the top. Then at the end, strain it through a cheese cloth. You might be confused the first time you make it, but it is really easy and you should be fine.
The butter starting to melt.
This is what it looks like as it is separating.
I found out that it dosnt work if you don't have a cheese cloth. No worries, it stayed separated and I was still able to skim out the rest.
The finished golden liquid!
oh this is great! i've been wondering about ghee for a long time! is it possible to make up a batch and keep it in the fridge for a few days before you cook with it? love the site btw, i'm a big fan of your meatsauce =]
If cheesecloth isn't around, you can carefully pour the clarified butter into another dish and the solids will remain at the bottom of the pan to later discard. Cheesecloth will minimize the waste, but this method works just as well if you pour slowly.
I discovered your blog yesterday and am enjoying it! I plan to use your meatball recipe next time I make some.
I've always wondered about ghee. To me you lose the flavor of butter when you remove the solids. Does ghee tastes like the drawn butter you get in restaurants? Does it have much cholesterol? What could you do with the solids instead of throwing them away?
Chris -
Yes, it is the same as clarified butter you normally get with lobster at restaurants. I do not know anything about the cholesterol. I just tried to search for something to use the solids for, but didn't see anything from my quick search. You could maybe brown them to get a brown butter flavor?
Ghee is almost pure fat; there's very little cholesterol in it.
It also keeps indefinitely at room temp if you keep it sealed. The fridge is even better, but again keep it sealed.
Signed,
Half-Desi cook
Do you use salted or unsalted butter?