A lot of people are kinda hazy about what clarified butter, or ‘ghee’ is.
As an Indian, you take it for granted. From childhood you are indoctrinated with the idea that ghee is the ambrosia of the Gods. The panacea to combat all ills. That vital ingredient that exalts a pedestrian dish into something lyrical!
I would never have thought to write a post on making ghee, were it not for Azita of Fig and Quince.
Much like ghee, Azita turns the mundane into the magical. She has the story-telling ability of Scheherazade. Go check out her lovely blog. You’ll be enchanted!
Ghee is very simple to make, and equally easy to botch up. The simplest explanation is that butter is heated to the point when the milk solids brown and form a sediment. This is clarifying the butter. The clear ghee is strained and now, has a much longer shelf life.
Ghee is casein free, a source of vitamin A, D, E and K, antioxidants and butyric acid. Ghee is also easy to make at home.
But enough talk. Here is the process in pictures and a video.