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Ghee info Tips and Information

Ghee info and tips will help you in your cooking and food preparation.These are very useful and quite interesting information that you learn once and then apply at any time you need it.


ghee info

Ghee is the purest form of butter fat. It is mentioned in ancient texts which have been dated by historians to around 8000 BC. In the days when there was no rehigeration milk was converted to ghee to lengthen its storage life. Ghee is clarified butter and is made from the milk of cows and buffaloes. In India buffalo milk is preferred because of its higher fat content and because the ghee it yields has a cleaner taste and colour than cows milk ghee. Because of its unique flavour there is no real substitute for ghee.
Ghee is made by converting full cream milk into yoghurt and then churning this to separate out the solid butter from the liquid which is called buttermilk. This is traditionally done with a wooden or ceramic churner called a ravi. The butter is then placed in a heavy bottomed pan or kadai and melted. It is simmered until the dusky sediment settles to the bottom and separates from the clear golden ghee. The froth which keeps appearing at the top is skimmed off and discarded. The fragrance of fresh ghee is powerful and suffuses the house. Cool the ghee slightly and strain into a metal or glass jar taking care to only use a metal strainer. Cover
and store once the ghee is completely cool. Ghee solidifies when cool but is still creamy like soft margarine. In cold climates it becomes quite hard and can be melted by gently warming the whole container. Clarifying the butter stops it going rancid and it is also able to withstand high temperatures and constant reheating. Ghee can be stored for several years.
Alternatively ghee can be made from bought unsalted butter. Just melt the butter in a heavy pan and simmer on a low heat for about 30 minutes until all the water evapourates and the sediment settles. Then proceed as before.
Every indian pantry has a store of ghee. It is used for desserts for frying and to smear on top of rotis. A spoonful is poured on top of lentils to give them a lift. Ghee is available commercially packed in metal cans. Although it is very good it loses some of its original flavour because of intensive processing. Of the oils available in the West most can be used for indian cooking. A versatile chef will keep 2 or 3 different oils in the storecupboard. Along with the countless spices that give indian food its flavour these oils and especially ghee are valuable tlavounng agents and an indispensable part of the indian pantry.


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