Information about Ghee plus a recipe for homemade
Ingredient - Pakistan
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is basically clarified butter which is further processed by driving out excess
moisture. Whilst you can buy commercially prepared ghee, below is a
detailed "recipe" for making it.
extra processing gives it a longer life and much higher smoke point, i.e.
it can be heated to a higher temperature (about 190C/375F) before it starts to
burn and is therefore more practical for frying or sautéing. Ordinary
butter would brown and burn well before that temperature.
it originated in India, good commercially prepared Ghee is now
manufactured around the world including Holland, Scandinavia and
there aren't that many recipes on this site using ghee, you can substitute it in
most recipes calling for frying in vegetable oil or butter and especially in the
Indian and Indian sub-continent recipes, which would lend more authenticity to
the flavour of the dishes.
Melt the butter in a heavy saucepan over low heat.
Once melted, increase the heat and bring to the boil. Once the surface is
completely covered with foam, stir gently and reduce the heat to very
Simmer, uncovered and undisturbed for 45 minutes, or until the milk solids in
the bottom of the pan have turned golden brown and the liquid on top is
Remove from the heat and strain the butter through a metal sieve lined with
linen or four layers of cheesecloth. You may have to do this several times
until it is perfectly clear. Even the smallest of solids left in the ghee
will reduce it's cooking properties.
Pour the ghee into a glass jar and seal tightly. This can be kept at room
temperature for several months, provided no moisture is allowed to enter the
ghee (e.g. dipping a wet spoon into it) or for longer if refrigerated. It can
also be frozen for up to 1 year.
Cooking by Country - Pakistan