Ghee

Directions

1. 1
   {"0":"In an uncovered, heavy bottomed saucepan, melt unsalted butter over medium heat. Once the butter is melted reduce the heat to low. Watch carefully to prevent the butter from burning. The whey protein in the butter will rise to the surface and boil and froth. As it dries out, a thin skin will form on the top. As the boiling stops, you will see that some solids have collected on the bottom of the pan. These are mostly casein protein. Allowit to cool slightly, skim the solids off he top, and pour the pure butter oil from the pan. Cool about 15 minutes, then strain through cheesecloth or a fine mesh. You've just made clarified butter. To make classical Indian ghee, after the butter stops boiling, increase the heat to about 250 F to brown the bottom mil solids slightly. They'll take on a fragrance similar to popcorn. Even though they'll be strained and removed, this browning imparts a scent and taste to the ghee.","2":"* You can save the solids from the bottom of the pan to eat, use on popcorn or feed to animals.","4":"** To make a great universal cooking oil, fill jars half to two-thirds full with ghee and then spoon in coconut oil to fill. As the coconut oil melts into the hot ghee, stir slightly. Once liquefied, cover and shake vigorously.","6":"*** In India it is common to add spices during the boiling\/browning stage. The most common are garlic and ginger, but cumin, coriander, turmeric, cardamom, cinnamon and nutmeg also are used."}