Ghee is clarified butter and has been used in Indian cooking throughout history. It is a good choice for the lactose intolerant because all the milk proteins are removed during the clarifying process, making it lactose free. Although ghee contains a high amount of fat - fats are essential to life and are needed to assimilate vitamins A, D, E and K, and help nourish the skin, hair and cell membranes.
- 1 block(454 gram) – Unsalted butter
- 1 pinch – Cumin seeds
- 2 pinch – Salt
- Heat a hard bottomed pan, make sure it is dry and clean. Place the butter in the pan, and cook uncovered on medium heat till all the butter melts.
- The butter begins to melt, forming a white froth on top. Then simmer and stirring occasionally and the froth reduces slowly and the color of the butter changes to a pale yellow color.
- Add cumin seeds and salt and then cook on low heat until it turns golden. The residue settles at the bottom and the ghee, which is now clear, golden,translucent and fragrant, is ready. The ghee is then filtered and it solidifies when completely cool.
- Ghee has a long shelf-life and needs no refrigeration if kept in an airtight container to prevent oxidation. The texture, color and taste of ghee depends on the source of the milk obtained and the duration of boiling.
- I always use unsalted butter instead of salted butter.