Melted butter from butter. How to make ghee at home. Using a water bath

How to make ghee, or ghee (ghee), is pure milk fat with a light nutty flavor and a pleasant caramel flavor. This oil is healthy, has a number of advantages over other cooking oils and has a long shelf life, so it can be cooked in large quantities at once. The recipe for making ghee is very simple, as you can see for yourself.

How to make ghee

Benefits of Ghee

Ghee allows you to enjoy the taste and aroma of oil without fear of gaining weight, getting cholesterol plaques and harming the cardiovascular system. Although ghee contains not only monounsaturated fatty acids, but also saturated ones, the latter are just enough to support immunity, healthy bones and nerves, and the functioning of brain cells. Ghee is free of hydrogenated and trans fats, rich in vitamins A, D, E and K. In addition, it has a high melting point (251 degrees), making it an ideal oil for cooking. When frozen, ghee does not become grainy, but remains even and smooth. An important fact is that ghee is suitable for people with lactose intolerance, since it is precisely the particles containing lactose that are eliminated from it. Ghee is often used even externally, lubricating dry, irritated skin with it.

According to Ayurveda, ghee has a rejuvenating effect, in addition, it is able to heal wounds, some chronic diseases, promote joint flexibility and mental alertness.

Ways to get ghee

Melted butter is known in many countries of the world. It was made in Rus', India is famous for it. Oil was also heated in other countries, for example, Pakistan and Uganda, Ethiopia and Egypt, Brazil and Morocco. Butter is not required to make ghee. A useful product is also obtained from milk or cream, while dairy products can be obtained from a goat, buffalo, sheep. Milk (cream) is left for fermentation, and then the resulting curd mass is melted. This method is more typical for ghee made in African countries. In Morocco, various spices are necessarily added to homemade ghee, and then the vessel with the finished product is buried in the ground and left for several months.

In Rus', oil was heated in clay pots, placed in a cooling Russian stove, and then filtered. When stoves went out of widespread use, they came up with a method that E. Molokhovets later outlined in her famous cookbook. On it, the oil was slowly heated with water (10 glasses of water for 1 kilogram of oil), allowed to solidify, then the water was released, the oil was heated again and mixed, cooled again - and so on until the water that was drained from the melted butter became completely transparent.

How to make ghee

In order to melt 1 kg of unsalted butter, you will need:

• wide saucepan with a thick bottom (20 cm diameter is best)
• metal funnel
• clean gauze
• wooden spoon
• glass jar with a tight lid

To get delicious ghee, you need to buy natural unsalted sweet cream butter 82% fat for the base

Cut the butter into cubes with a side of 4-5 centimeters and place in a dry, clean saucepan. Start heating the oil over medium heat. The first 8-10 minutes, while the butter melts, do not touch it, then start stirring with a wooden spoon and stir every minute for 5 minutes. About 15-18 minutes after the start of cooking, the oil will begin to boil. Boil it for about 7-10 minutes, stirring every now and then.

After about 30 minutes from the start of cooking, the butter mixture will begin to gurgle softly and smell like real ghee - nuts, white solid particles similar to powdered milk will collect on its surface. Keep stirring and watch the color change. When the ghee turns a beautiful orange color and the solids are a soft brown and tiny bubbles appear on the surface, it's time to strain the butter. The whole process will take about 45 minutes. Fold the gauze in several layers and put it in a funnel mounted on a glass container (a jam jar with a “clasp” is ideal), drain the melted butter. In the jar you will have pure ghee, and in cheesecloth - milk sugar and protein. Let the ghee cool and cover with a lid. Ghee can be stored in the refrigerator for up to a year, and it will also remain firm for a long time at room temperature.

Some cooks advise starting to skim off the solids a little before straining. You can do the same if you wish.

Melted butter recipe: video master class

Ghee is well-deservedly popular with many housewives. The product has excellent taste qualities, is very well suited for frying and is actively used in cosmetology. Another plus is that it is easy to cook it yourself without any problems and get not only a tasty, but also a harmless product.

So, what is the benefit and is there any potential harm to this product, how to properly prepare it and store it at home?

In fact, such a product is pure milk fat, which is obtained from cow's butter after cooking and boiling. During this processing, water, milk proteins and sugar leave the initial product. The resulting purified product has a delicate taste and smell, contains such useful substances as vitamin A and PP, trace elements necessary for the smooth functioning of the body - potassium, magnesium, iron.

During frying, ghee does not release carcinogens, on the contrary, it is an antioxidant and helps to remove free radicals from the body.

Food. Cooked with it, it has a more pleasant taste than the one that was prepared using classic cream.

But with all the advantages, the product also has disadvantages:

• Since this is fat, it is forbidden to use it for patients suffering from diseases of the gastrointestinal tract, especially pancreatitis.
• It will not be useful for people with obesity.
• It is undesirable to eat it and patients with diabetes.
• Even healthy people should not abuse it. The maximum norm per day for a healthy adult is no more than 10 grams.

How to make ghee from butter

Many housewives have a natural question: how to make ghee at home? There are several ways to melt, but the taste and appearance of the product will vary slightly.

To prepare the classic version, you will need oil with a high percentage of fat (homemade is best), as well as thick-walled dishes. It is not recommended to use aluminum in this particular case - there is a high risk that the product will burn.

Usually, 1 kg of raw materials is taken to prepare one portion of the baked product. The output is about 750 grams of melted butter.

The classic recipe is quite simple to execute.

1. Cut the butter into small pieces, put in a container and put on medium heat.
2. As soon as the mass has become liquid and homogeneous, the fire is reduced and the mixture is simmered for about 40 minutes, regularly removing the resulting white foam.
3. After that, the fire is turned off, and the resulting oil is poured into pre-prepared clean and dry jars, after filtering through a sieve and gauze.

Cooking in a multicooker

Ghee from butter can also be obtained using a slow cooker.

For this:

1. The required amount of the original product should be cut into small pieces and put into the bowl of the device, setting it to the “Extinguishing” mode.
2. As soon as the entire product has melted, the temperature is reduced by 100 degrees. It must be remembered that during the entire cooking process the lid of the unit must not be closed.
3. The product is simmered for no more than 2 hours, periodically removing the foam and stirring.

The resulting oil is poured into clean containers. The output is a honey-yellow product.

How to make in the oven

This technique is good in cases where you need to prepare a large amount of product. It is important to remember that processing a pound of oil in this way will take about an hour and a half.

1. The oven is preheated to 150 degrees, they put dishes with thick walls in it, put the right amount of oil. It is important to ensure that at least 8 cm remains to the edge, then the languishing mass will not splash much.
2. The product is languished until it becomes transparent, with an amber tint. A film should form on the surface of the mixture.
3. After that, the dishes are pulled out of the oven, the film is carefully removed with a slotted spoon, and the contents are filtered through gauze and poured into clean jars.

Ghee ghee

Such a product is used not only for cooking, but also in personal care. Based on it, all kinds of face and hair masks are made.

The final product has a delicate aroma with nutty notes. It takes longer to cook than classic ghee, but the result is worth it.

1. Butter is placed in a thick-walled saucepan and allowed to melt over medium-low heat, mixed.
2. As soon as the mixture begins to boil, the fire is made weak, but the boil should not stop.
3. The resulting foam is carefully removed with a slotted spoon, the product is not mixed. It is important to carefully monitor when the actual fat, milk protein and water separate in the mixture. The latter will be on top and quickly evaporate.
4. Now it is important to monitor the protein. It will settle to the bottom as a white precipitate. As soon as the color begins to change from whitish to golden, the fire is turned off, and the resulting high-quality fat is filtered through a sieve and several layers of gauze into clean jars. It is very important not to miss this moment. If the protein starts to burn, the taste of the product will be spoiled, it cannot be used for food.

With black pepper

Such a product has a bitter taste and a pronounced aroma. To do this, one and a half kilograms take 2 - 3 tablespoons of black peppercorns. The spice is wrapped in gauze and added to the mixture at the moment when it has already melted, but has not yet begun to boil. After that, the product is cooked as usual, the pepper is removed before straining.

How to store ghee at home

Melted butter has a long shelf life. It can be stored at room temperature for up to six months. In a hermetically sealed glass container in the refrigerator - no more than 3 years.

It is allowed to store the product in the freezer - it should be decomposed into plastic containers with a tight-fitting lid.

An important addition - the product is always taken out of the jar with a clean, dry spoon, such a precaution will help extend its shelf life.

Making ghee from butter is not at all difficult. It is important to strictly follow the recipe and temperature regime in order to get not only a tasty, but also a healthy product that the whole family will like.

In Eastern cooking, also known as ghee, it is made from butter. It is considered more beneficial for the immune system and the liver and helps to maintain youth.

Cooking ghee allows you to remove milk components, impurities and water from the original product. You can make it at home too. You will need high-quality with a high percentage of fat. The result is a pleasant product with a nutty flavor that is suitable for frying and baking and has a long shelf life.

How to make ghee at home on the stove?

The cooking process includes not only melting, but also removing the foam, which contains all the unwanted substances. To make ghee at home, cut butter into small cubes or grate. Place the pot with it on the stove over medium heat. As soon as the oil melts, reduce the heat. Carefully skim off any foam that appears periodically without stirring the oil. Some of the impurities settle to the bottom of the pan, it is important not to let them rise to the surface when you skim off the foam. At first, the product will be cloudy, but in the process of cooking it will become transparent and amber.

After fifteen minutes on the stove, carefully pour the oil into another bowl, taking care to leave all the sediment at the bottom. Heat on a minimum fire further, continuing to remove the foam. It will take about an hour for a kilogram of oil, if you take a smaller amount, then you can do it faster. It is important not to overheat the product, otherwise it will burn and smell unpleasant. Pour the finished ghee into a clean glass jar with an airtight lid. Store in a cool place.

How to make ghee in the oven?

Melted butter at home can also be made in the oven. This method is especially convenient if you want to make a large amount of product without much difficulty. You will need a large saucepan. At least eight centimeters should remain from the surface of the oil to its edge.

Preheat the oven to one hundred and fifty degrees. Take unsalted butter, cut into small pieces and transfer to a bowl. In the oven, it will be heated without stirring, a dense crust of impurities will form on the surface, and at the bottom, under the light, light golden precipitation will remain. Cooking is determined by the amount of product - it will take about an hour and a half for half a kilogram. Remove the hardened top layer from the finished oil, carefully using a slotted spoon or spoon. Drain the remaining oil through a sieve or colander lined with a natural cloth towel, being careful not to disturb the sediment. Scoop out the rest with a spoon. Ghee at home should be kept tightly closed and refrigerated. In the refrigerator, it gradually hardens and acquires a creamy texture, while retaining a pleasant creamy-nutty aroma and a golden hue.

Melted butter can also be bought in stores. But, firstly, where is the guarantee of quality, and, secondly, ghee homemade butter prepared at home will be in demand with much greater confidence.

I will not engage in doxology about the benefits of ghee. Let's see how to make ghee from butter at home. The main task in this case is to unobtrusively and completely get rid of the water in the product. Let's start with this.

Cooking ghee recipe

The better the source material for ghee, in the form of butter, the better. Having cut the oil and put it in a bowl, put it on medium heat. We carefully monitor the process, as the oil is easily boiled away. Melt, not allowing to boil, set aside and cool.

We remove with a spoon when the film formed on top hardens, and transfer the oil to another bowl, making sure that the whey remaining at the bottom does not get into it.

After that, put it on the stove again on a small fire and after it boils a little, remove it, filter it and pour it hot into jars, which we wrap with a damp towel so that they do not burst.

Cooked homemade ghee should be like vegetable oil in transparency. And to ensure that it does not go rancid during storage, there must be a complete absence of any traces of whey. We bring the matter to its logical conclusion. We collect scale and whey, boil several times and carefully drain all the oil that is still left in them.

Be sure to tie containers with ghee with parchment paper or close with a plastic lid and store in a dry place.

If you want your home economy to be completely economical, then you can use whey as sour cream when you cook vegetable dishes, like potatoes in sour cream.

Didn't work for you???

Everything is correct! And I don't have a household and friends who keep it. Butter - 70% - was bought by me in the store. But how can you trust the manufacturer and trade? It is no coincidence that at the beginning of the article I mentioned the quality of the purchased butter.

Therefore, we turn to the real version of the recipe for preparing the desired product, if there is still a desire to learn how to make ghee.

We cut the billet from the purchased butter into a cauldron, put it on medium heat. After boiling, cool and remove the resulting film. After boiling again, reduce the heat to very low and continue the cooking process until the consistency of the boiling oil approaches the consistency of the boiling cream.

Depending on the content, this is 10-15 minutes. Mixing is not required.

Take it off the stove and let it cool down. After reaching room temperature, put in the refrigerator or, if the peasant triumphs, in the cold.

After waiting for the ghee to set, use a spoon to make a passage for the whey to drain and drain the entire liquid component. The remaining mass of melted butter with a sense of pride is placed in a convenient dish and in the refrigerator.

We still got what we wanted.

And do not forget to hide the serum, it will also come in handy.

You yourself know where to find application for our product. I just want to say that the absence of foam during frying, the excellent creamy taste of our melted butter, the almost complete absence of burning, smell, color - all this is only for the joy of you and us when cooking second courses. About pastries, for example, you don’t even have to talk, but about shortcrust pastry, acquiring tenderness and friability, even more so.

This indispensable product is widely used for the preparation of certain dishes, and for medicinal purposes, and in cosmetics. Since ancient times, people have been attracted by its qualities. Melted butter at home lasts much longer than ordinary butter. It contains useful substances and trace elements, for example, magnesium and zinc, which are so necessary for the proper functioning of the body. And if many nutritionists consider ordinary butter to be harmful, then with melted butter, the situation is completely different. Some doctors even recommend it. How to cook ghee at home will be discussed in our article.

What does it consist of

In India and Pakistan, where such a product is especially common, they say that according to the rules, cooked melted butter should have a delicate flavor of nuts. What does it actually represent? This is nothing more than 99% butterfat obtained by dehydrating the usual raw material - butter. This is a slightly hazy product of golden and yellow color, very high-calorie. It should not be forgotten when eating that 892 kcal per 100 grams is no joke for dieters!

A little about the benefits

But, oddly enough for such a high fat content, this oil is perfectly absorbed in the stomach and helps to absorb other products, having a beneficial effect on the processes of digestion of food. Nutritionists say that it has protective properties: it improves immunity and protects the stomach from harmful substances, rids the body of free radicals.

Ghee, cooked at home, is a wonderful and inexhaustible source of fatty acids, the constant use of which in food has a beneficial effect on the whole body as a whole (this is best seen in the hair and nails). A - "visual" vitamin. E is an antioxidant. Vitamin D is used to prevent rickets. In this regard, ghee, obtained at home, can be considered not only a very useful product, but also a real natural medicine that tones, rejuvenates, enhances immune defenses, and normalizes the central nervous system.

And about harm

Only excessive consumption of this product can harm the human body. When overeating this animal fat, there is a risk of harm to the heart and blood vessels. You should be more careful about the use of oil and people who are on diets and counting calories, since there are about 900 of them in 100 grams. Otherwise, there are no special contraindications - well, of course, if consumed in moderation.

How to make ghee at home

How can this product be prepared? There are several options. Let's consider each of them in more detail.

On fire

You will need a pound of butter of ordinary fat content (72-82%) and a saucepan with a dense bottom, preferably non-stick.

In the oven

How to cook ghee at home in the oven? It is also quite simple to do this, the main thing here is to observe the temperature regime.

1. We heat the oven to 150 degrees. Put a kilogram of chopped unsalted butter in a saucepan. The dishes should be chosen in such a way that the oil fits freely, and up to 10 centimeters still remain to the edges.
2. Ghee at home in the oven is cooked at a temperature of just under 150 degrees (constantly monitor the temperature - it should not boil and burn, but rather drown) for an hour and a half or two.
3. We do not stir the oil. The result should be a golden product with a thin film on the surface and flakes of sediment at the bottom. We remove both from the mass. We remove the film with a slotted spoon. And to get rid of precipitation, we decant the product through cheesecloth into a jar. Usually, two to three centimeters of sediment remains at the bottom of the pan, which can also be used for culinary purposes, for example, for baking.

In a slow cooker

How to cook ghee at home using a slow cooker? This is done more simply. We take a pound of unsalted butter of medium fat content, cut into pieces and put in a multicooker bowl. To melt the butter, turn on the "Baking" mode for five minutes. Then we select "Extinguishing" in the menu and leave the product for an hour and a half. We do not close the lid and for the first ten minutes we constantly remove the resulting foam, which is rather loose. In this way, the oil is freed from some of the impurities and additives. At the end of the multicooker, we drain the melted butter, obtained at home, through cheesecloth into a jar so that the sediment does not get in (it can also be used later for culinary purposes). And some prefer to just pour this sediment.

Ghee: homemade ghee recipe

When cooking ghee (or ghee, as this product is called in South Asia), water, milk proteins (and milk sugar) are removed from the oil, which allows it to be consumed even by people whose bodies do not absorb lactose. Traditionally in India, for the production of ghee in the amount of 1 kilogram, 1.7 liters of heavy cream are taken (which, in turn, are obtained by separation from 30 liters of milk). The cream is then whipped into butter. After that, the product is heated in small portions (1 kg each) over low heat on wood. On average, making ghee at home takes about an hour for each serving. Usually ghee is produced on small farms using this ancient method. It differs from the industrial one by prolonged boiling of the oil, which cleans it from casein and dry milk residues. As a result, the product caramelizes and acquires a nutty flavor. For medical purposes, oil is used, which “ripens” longer in an already prepared form.

Storage

And when the oil is reheated, its shelf life is significantly increased. People knew about this even in ancient times - after all, there were no refrigerators then. As a result of its composition, at room temperature, ghee can retain its beneficial properties for up to 9 months. And left in a closed jar at the bottom of the refrigerator - and at all 15.

Use in cooking

In the national cuisines of Pakistan and India, ghee is traditionally one of the most common dietary fats. Dishes such as dal, roti, sabji, puri, samosas, frets, halva cannot do without it. By the way, such oil is not toxic under the influence of temperature, and it begins to smoke only at 250 degrees and does not burn.

In our latitudes, various kinds of porridge are flavored with it. Various foods are also fried on it (since it has non-stick properties). Oil is used in roasting meat and fish. And pilaf with melted butter is a rare treat! It is also customary to add it to some types of sweet pastries, which improves its taste. Now, knowing how to make ghee at home, you can cook many delicious and original dishes. For example, pilaf according to the following recipe.

Pilaf with vegetables in a slow cooker

You need to take a pound of ribs, two glasses of long rice, a couple of tablespoons of ghee, a mixture of spices for pilaf, onions, bell peppers and tomatoes (2 each). We pre-marinate the meat in spices, and boil the rice until half cooked separately. Next, put the chopped ribs, oil, vegetables and rice on the bottom of the multicooker container. Pour in half a glass of water. We cook in the "Extinguishing" mode for 40 minutes under a covered lid. Ghee gives the dish a unique nutty aroma and bright taste.

Chicken tabaka (tapaka) with ghee

We will need a small chicken, a head of garlic, two large spoons of ghee, ground black pepper, sea salt.

The most important thing is that the main semi-finished product be flattened. To do this, you need to find either an old cast-iron iron, or a small weight or dumbbell. A brick wrapped in polyethylene is also suitable (so that crumbs and sand do not get in). We cut the chicken along the abdomen and give it a characteristic flat shape. We coat a frying pan, large and with a thick bottom, with melted butter and place the chicken there, salted and peppered. Fry under pressure for 15 minutes on each side. In the finale, season with crushed garlic and herbs (in the Imeretian version - blackberries mixed with cilantro and garlic).