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How To Make Ghee

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Ghee is basically butter which has been heated up to remove all the milk solids and water. You are then left with pure fat. It's also known as clarified butter. It's not very hard to make your own ghee, and it is an essential base ingredient in curry dishes especially. Also, people who are lactose intolerant, find they can digest ghee more easily than butter. So, if you want the spices from your curry, to be more intense. Learn to make ghee and transform your cooking.
What you'll need: 
2 cups unsalted butter
Sterilized jars
Put the butter in the saucepan and melt over low heat.
Simmer for 20 minutes. You will see white froth on the surface, and it will boil noisily. Do not stir at all during this, allow it to separate.
When the bubbling noise quietens down, and the liquid looks brownish yellow. It's time to remove from the heat. Allow to cool for 20 minutes at least.
Line the sieve with the cheesecloth, and strain the ghee into the jars.
Get rid of the solids left in the saucepan.
The ghee will turn into a yellow colour when it has turned hard.
You can use ghee in a variety of dishes. Experiment and see what recipes work well with it.
Use organic butter if you can.
Ghee can keep for a very long time. You can store it in the fridge, and use when needed.
You can add ghee to your pastry mix, it will give it a crumbly texture.
If you are going to store ghee in a plastic container, let it cool completely before transferring to the container.
If you don’t have cheesecloth, you can line the sieve with kitchen paper.
Don’t let the ghee burn, watch it carefully. The flavour and colour is ruined if burnt.


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