To prepare ghee, butter is melted in a pot over medium heat. This is usually done with plain butter only, but, when made at home, different spices are added to the butter to add a unique flavour to the ghee. The butter begins to melt, forming a white froth on top. It is then simmered, while occasional stirring reduces the froth slowly and the color of the butter changes to pale yellow. Then it is cooked on low heat until it turns golden. The residues (and spices, if any) settle at the bottom and the ghee, which is now clear, golden, translucent and fragrant, is ready. The ghee is then filtered and it solidifies when completely cool.
Matt: --
Record: 542-458
No comments:
Post a Comment