Liquid gold (ghee)

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Unpack the oil and immediately place it in a clean pan. You don’t even have to cut it into smaller pieces - it will still melt. You can use any pan. I took one with a thick bottom. Heat the butter for a while over medium heat, stirring so that it melts slowly and does not sizzle or turn brown. Prepare a clean glass jar for the ghee.

2. STEP 2

   

   5-10 minutes from the start of cooking. The butter has almost completely melted. When the butter has melted, turn up the heat and bring to a boil.

3. STEP 3

   

   After 25-30 minutes from the start of cooking. When the surface is covered with bubbles of foam, stir carefully and adjust the heat to very low. Separation of fractions occurs: protein fractions float to the top in the form of white foam, trans fats settle down (I will show them in the penultimate photo).

4. STEP 4

   

   An hour after the start of cooking. We see the light fraction of butter separating. You can now collect this foam (protein) in a container. You can add it to porridge or eat it right now - it is very tasty.

5. STEP 5

   

   An hour after the start of cooking. I removed all the resulting protein.

6. STEP 6

   

   90 minutes from the start of cooking. We see that the remaining protein has surfaced. This is the last one - there will be no more. We remove it and leave it like that.

7. STEP 7

   

   115 minutes from the start of cooking. Ghee is ready. That's how transparent it is. At the bottom we see spenders. Turn off the heat/heat and let the oil cool slightly (5-15 minutes) on the stove. Then, through cheesecloth, slowly pour the prepared ghee from the pan into the prepared jar. Slowly so that the jar does not crack from the temperature difference.

8. STEP 8

   

   This is what butter contains and what causes it to oxidize - trans fats - torn molecules of polyunsaturated acids. You can’t eat this, even if it seems tasty.

9. STEP 9

   

   Doesn't it look like liquid gold? And the aroma during the cooking process is such that you want to try it right away. After a short time, the oil will harden and turn into yellow grains.

Comments on the recipe

Kas Narayda

13.11.2023

4.6

Ghee is made from butter. The butter is melted, causing the proteins and fats to separate from each other due to their different densities. After the oil has heated up, all impure impurities accumulate on its surface. The liquid oil is left, and the solid waste, consisting of casein and some whey protein that settles at the bottom, is thrown away (including getting rid of A1 casein, which means that ghee can be safely eaten, even if it is made from cow butter with casein A1). Ghee is a hallmark of South Asian and Indian cuisine, it can be stored without refrigeration and never goes rancid (Stephen Gundry. The Longevity Paradox).