muladzh
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Ghee
We are aiming at more Indian foods - they have cooking the same things for over 6,000 years, so it must have some worth.. eh?
Ghee is sometimes called Butter Oil, and is the result of clarifying a good quality butter - you melt 3 packs of butter in a large pan, heat on a medium flame. As it boils, a scum will form - stir gently to keep the surface clear. When the butter turns to a golden oil, reduce the heat, and simmer for a few more minutes.
Strain into a large jug, through a muslin cloth - keep the solids - they have a special purpose.
Let the Ghee cool some, then pour into a mason jar - 3 packs makes about 1.5 jars. If you store it in the 'fridge, it will go semi hard, but on the counter it stays a golden oil. We used Kerigold Cultured Irish Butter.. The Ghee is so much better than the two jars of commercial bought stuff - not even close.
The solids can be mixed with a flour, and some honey, or such ( we used buckwheat flour and honey) and mixed to a stiff paste. Lay out on a plate ( there is not much, so a side plate works fine ) and let it cool. Carefully press into an oblong shape about ¼ of an inch thick, and cut into squares.. Eat happily.
I will post more Indian treats, foods, and drinks later. 
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8/29/2009, 7:17 pm
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TexasMadness
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Re: Ghee
Wow, I've never eaten ghee like that! Sounds rich! I do use it to cook all the Indian foods in.
I thought I had read that it needed to be refrigerated. Is that not so? I've never made so much at one time that I didn't use it up in a week so maybe it's worth trying.
Now to just get a cream separator so I can make my own goat butter and ghee...
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9/1/2009, 8:15 pm
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muladzh
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Re: Ghee
Goat Ghee is delicious - much paler of course, but still worth having.
We refrigerate all but one mason jar of ghee, which lasts about a week, and is not rancid by the time it is used, so it doesn't need refrigerating for at least a week. About all Indian food is made with ghee and/or coconut oil, or palm oil. Commercially made Indian food usually uses Sunflower or safflower oil, or soy oil, which is why we don't buy commercially produced Indian food - and neither do most Indians.
When you make ghee, make sure it is with unsalted butter - the salt makes the ghee bitter.
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9/1/2009, 10:15 pm
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