A lot of people are kinda hazy about what clarified butter, or ‘ghee’ is.
As an Indian, you take it for granted. From childhood you are indoctrinated with the idea that ghee is the ambrosia of the Gods. The panacea to combat all ills. That vital ingredient that exalts a pedestrian dish into something lyrical!
I would never have thought to write a post on making ghee, were it not for Azita of Fig and Quince.
Much like ghee, Azita turns the mundane into the magical. She has the story-telling ability of Scheherazade. Go check out her lovely blog. You’ll be enchanted!
Ghee is very simple to make, and equally easy to botch up. The simplest explanation is that butter is heated to the point when the milk solids brown and form a sediment. This is clarifying the butter. The clear ghee is strained and now, has a much longer shelf life. But enough talk. Here is the process in pictures.
The ghee goes on to become the ambrosia of the Gods. The panacea to combat all ills. That vital ingredient that exalts a pedestrian dish into something lyrical! And so the legend continues…..
On a practical note: Ghee can be left out at room temperature for a week to 10 days. Longer, in a colder climate. Oh, and 500g of butter makes only about 300g of ghee.
We use it to make sweets, to do our “tempering” for dals, to fry onions for our pulaos, to serve in dollops over upma, to add oomph to dosas…..the list goes on.
Do write in and tell me what you’d like to use it for.