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   COOKING      Do you have a recipe for boiling water?      26,839 messages   

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   Message 26,617 of 26,839   
   Ben Collver to All   
   Ghee   
   18 May 25 09:04:26   
   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Homemade Ghee (Clarified Butter)   
    Categories: Indian   
         Yield: 2 Cups   
      
         1 lb Unsalted butter; organic   
      
   MMMMM-------------------------EQUIPMENT------------------------------   
         1 lg Heavy bottomed sauce pan   
         1    Spoon; to stir   
              Soup or tea sieve   
              Cheesecloth   
      
     Notes:   
      
     A stick of butter yields about 1/2 cup of ghee. You can make as much   
     as you want, adjusting the boiling time in the recipe.   
      
     Any kind of spices or dried herbs can be mixed in to make add a robust   
     flavor.   
      
     You can alternatively add whole spices during boiling for a mellowed   
     down flavor.   
      
     Place the unsalted butter in the saucepan over medium heat. Let the   
     butter melt for 5 minutes. Once melted, you will observe a foam on   
     the top. This takes about 5 to 7 minutes. Immediately reduce the heat   
     to low. As the butter melts, it slowly begins to boil. Do not cover   
     the saucepan. The solids settle to the bottom, while a thicker layer   
     of oil forms in the center, the foamy layer on top begins to settle.   
     You will hear a spluttering sound while the butter boils away.   
      
     Slowly, the boiling process will reduce considerably and you will see   
     a middle layer having a clear, golden brown appearance. This can take   
     up to 1 hour. This is the ghee. Carefully spoon off the top layer of   
     scum, making sure not to disturb the layer of solids on the bottom.   
      
     Line your sieve with cheesecloth, then strain off the ghee into   
     air-tight canisters. Discard the solids at the bottom.   
      
     Homemade ghee can be stored at room temperature during winter months   
     for up to 1 to 2 months, keep it refrigerated during summers.   
      
     Use as required for baking or cooking.   
      
     Recipe by sanjuro   
      
     Recipe FROM:   
        
      
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