Good afternoon friends! Let's take a look at the recipe for real properly ghee today. YOU knew that competent technology means performing this process in a water bath and nothing else? This is the only way the oil can retain its taste and aroma, it can be stored for a long time and used as needed.
How to do
Take utensils suitable for a water bath. Fill it with water and boil it. Turn on low heat, place a bowl on top and fill it with butter, which we will heat. Reduce heat, place a bowl and put butter in it.
After most of the butter has melted, remove the bowl from the water bath and wait for the butter to melt on its own.
How to separate plasma from milk fat:
Put on fire for an hour, choosing the smallest fire. Add some salt to speed up the process. The temperature is about 75 ° C degrees.
It is necessary to completely remove the plasma from the top of the oil and transfer it to another dish. Then this product can be used for cooking cereals or other dishes.
Pasteurize
Turn on the heating of water (baths) and boil it. Reduce heat, leaving a slight bubbling of boiling water. The oil should stand on such ana for 2 to five hours. The product temperature will be from 95 ° C to 100 ° C degrees.
During the languishing, the oil at the bottom will darken, this is considered a variant of the norm.
If you need to get aromatic ghee as a result, and not just melted butter, then you need to take into account the following points:
Oil should not be allowed to boil
Simmer the butter over low heat until the sediment at the bottom of the saucepan becomes flaky and closer to vanilla in color. The main thing is to get pasteurized milk fat.
Such oil is very useful, it can be stored for years, is perfect for frying, it is aromatic and tasty. Try it and see for yourself.
Usually from 400 g. butter turns out to be about 320 gr. fat. this time I got 308. Apparently the oil was not so fat.
In order for the resulting ghee to acquire a pleasant graininess, it must be cooled very slowly. You can wrap it up and so it will slowly acquire ambient temperature. Or just leave it uncovered on the table. This method is acceptable if the house is warm.
If you need smooth butter, then feel free to put it in the refrigerator. It will remain light, but the consistency of a classic melted product cannot be achieved this way.
This oil is used wherever it should be prescribed. I really like baking and porridge. I suggest trying to do this and not otherwise. Such methods were advised to me by a professional technologist with vast experience. And now I do just that.
