Ghee is a valuable raw material for the preparation of home cosmetics and medicines, masks, ointments. In addition, this oil is stored better and longer, like any concentrated product.
Pick your recipe
You will need
-
- For ghee on the stove:
- 400 g butter;
- thick-bottom saucepan.
- For ghee in the oven:
- 1 kg of butter;
- 2 liter saucepan.
Instruction manual
1
Ghee on a plate; Drain the butter in small cubes or grate on a coarse grater. Put in a saucepan, put on medium heat and wait until it melts, periodically turning the pieces so that it does not burn and does not turn brown.
2
Reduce the heat to low and cook for 15-20 minutes, do not forget to carefully remove the foam that will form on the surface of the oil, but do not mix in any case. The fact is that part of the impurities in the form of foam will float to the surface, and some will remain at the bottom of the sediment. You must prevent the sediment from rising to the surface.
3
Watch the color of the oil, at first it will be cloudy, dark yellow, but gradually it will become amber in color and almost transparent. Pour oil into another pan gently and gently so that the sediment does not rise from the bottom.
4
Put the pot back on a small fire. Melt the butter for another 10-15 minutes, especially make sure that it does not overheat, reduce the heat as necessary. A sign of oil readiness is an amber color and a transparent texture.
5
Ghee in the oven Preheat the oven to 150 ° C, take 1 kilogram of unsalted butter, cut into 10 identical pieces (grams of 100 each). Take a thick-walled pan with a thickened bottom, fold the chopped butter into it. Make sure that to the edges of the pan there are 8-10 centimeters free.
6
Put the pan in the oven for 1.5-2 hours. Do not cover the pan, do not stir the oil. Remove the pan from the oven. The oil should be clean, amber-golden in color, on the surface - a hard thin crust, at the bottom - the mass of light golden precipitation.
7
Remove the hardened film from the surface with a slotted spoon or a metal spoon. Take a piece of gauze, fold four times and put in a colander. Drain the ghee through such a colander into a jar. Try not to disturb precipitation. Because of this, 2-3 centimeters of oil with sediment will remain at the bottom of the pan.
8
Pour the precipitate into the same dish where the hardened foam was placed. Cool the clarified ghee to room temperature and tightly close the lid. Foam and sediment can also be used for baking, soups, or you can throw it away.
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