Fresh Ghee

I made fresh ghee this morning. Wikipedia says that ghee is a ‘class of clarified butter.’
Fresh Ghee

Ghee is a type of clarified butter that is prepared by boiling butter and removing the residue. Spices can be added for flavor. Ghee has a long shelf-life and needs no refrigeration if kept in an airtight container to prevent oxidation.The texture, color and taste of ghee depends on the quality of the butter and the duration of the boiling.

Ghee contains no milk solids, these are all boiled off in the preparation so the resulting product is pure oil – close to non-perishable with a remarkable long shelf life. Ayurveda considers ghee to be medicine. You might opt to use ghee instead of butter or other oils because of its resistance to oxidation which almost all other oils (except the medium-chain triglyceride coconut oil) and its butter-like flavor with milk solids, thus dairy aspects, removed.

I use two pounds of organic non-salted butter which makes a bit less than one quart of ghee. I always recommend using organic cooking materials.

Here is a link to a website with pictures of what your ghee might look like at different stages in its preparation.

  • Are You Eating Your Ghee?
  • Why is Gee Called Clarified Butter?Why is Ghee Called Clarified Butter ?
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