By Bonnie bonbon on September 10, 2003
Photo by cyaos
Photo by cyaos
"ghee is wonderful for baking, frying, even taking straight for ayurvedic medicine. all the good fat is there without the proteinaceous impurities of butter. if you are a vata type like me, eating ghee often is enjoyable and healthful!"
Serving Size: 1 (227 g)
Servings Per Recipe: 1
"I prefer a dark ghee so I wait till the second foaming to take off of the heat. Note it takes longer but you get a darker color and more intense flavor very similar to carmel popcorn. Use caution and turn down the heat as you get close, because the ghee really heats up and the foaming comes out of the blue. You need to stand right at the stove for safety's sake. The pan will begin to change noises as the milk solids begin to toast on the bottom. Note that ghee will last six months or more, no refrigeration needed. The part that goes rancid - water content and protein, has been removed."
"Wonderful and works like a charm! I can now make ghee on my own and offer it to the Gods as well in the oil lamps we light every evening! Wow, I'm quite thrilled at the thought! This is a great cooking tip! Thanks for sharing!"
"easy recipe, but like another person I screwed up the first time and got burnt ghee. It only took 5 min for me. I think the key is to catch it right at the point it's about to turn a caramel color and take it off the stove (which would be step 5 of the recipe). Thanks!"
"This was great and I will never buy storebought ghee again! I only used 1 cup of butter and it was ready after 12 minutes and probably could have come out a tad sooner as it was a touch dark. However, it still tastes awesome and I will be using this all the time. Thanks for posting!"
"this recipes was great. I was not successfull with cooking the butter on med. Since the recipe stated 20 min I walked away only to come back to burnt butter and a pan that still needs to soak. I tried again but kept the burner on low and had wonderful results. Thanks for the great recipe!"
"Didn't think I could do it, but now I have my own ghee instead of paying $7.00 for a small jar!! Yay! Couldn't be easier."
"Perfect! I used unsalted butter, and now I have a jar of wonderfully fragrant ghee in my fridge. I did burn myself through my own stupidity, so let that be a warning to all to be careful of the hot butter!"
"Bonnie, I was drawn to this recipe because it required a coffee filter (which I have) instead of cheesecloth (which I don't have)! Thanks for putting ghee within my reach, I used this in some Arabic cookies and they came out a treat!"
"Thank you. I was searching for a ghee recipe which would explain it quite simply how to prepare it. I even went to the East Indian store to take a look at what the end result was supposed to look like so I wouldn't burn it or make it too dark. It's definitely cheaper to make than to buy!"