Ghí, or the butter
19. November 2012
Like ghee, we are once again penetrating from India, where it is valuable in Ayurveda as an elixir of life, but in our country, every grandmother has previously turned over butter, so for many of you it is an old thing ... They did it mainly to increase durability and cold stored for several months) and if they suspected that the degree of burning increased from the original 150-180 ° C to 200-250 ° C I do not know, but in any case they probably knew it would be much better fried on it.
I have read that, unlike butter, although it comes from, cholesterol does not increase, but even reduces and is very good for digestion. Contains Vitamin A, B3, E and many minerals. It also has a very pleasant taste. Such a vegetable must be tasted to the ghee in a short while.)
Postup
Put the butter in the pot and dissolve the medium flame. Bring to the boil and, when it starts to bubble, pull the heat to the minimum just to lightly bubbling. Foams begin to form and a protein precipitate at the bottom of the pot. Drag this way until you get beautiful golden colors and smells like popcorn. Another signal that ghee is done is when such a bubbly, puffing sound that accompanies the whole process stops being heard or heard less often.
Using the spoon, remove the foam from the surface (you can store it and use it in the slurry) and get rid of the protein in a little while overlaying the cloth. Make sure the butter does not overheat, it should not have brownish color and too hazelnut scent. Manufacturing ghee from one butter (250 g) should take about 15-20 minutes, the more butter you will clean, the more time it takes.
Let it cool down so it's still hot but not hot, and over-stick over a 3-ply gauze strip. Store in a sealed container in a cool place.
