Indian Ghee butter is the most traditional seasoning of the Asian sub-continent, thanks to its flavor and properties. Cooking indian recipes like curries and Dal, the use of this fat is essential, and give an unique mark. Homemade ghee is very easy to make and, contrary of the commercial version, it is tastier, so I strong recommend to try it on once in your life!
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WHAT IS GHEE BUTTER?
Ghee is a process to clarify butter, according to an ancient technique created in India, later spread quickly in large part of Asia and the Middle East, thanks to its supposed healing capacity, and long self life at room temperature.
Like the western clarified butter, ghee is ideal for cooking at high temperature. The absence of casein and water, in fact, let the butter reach up to 390° F (200° C) without burn. Another characteristic of this butter is the caramelized flavor. On the contrary of Western clarified butter, ghee is delicious also just smeared on bread slices!
GHEE BUTTER INTO THE INDIAN CULTURE AND RELIGION
Indian ghee is a derivative of the cow, the sacred animal in the Hinduism religion. The use of this butter into the religious rituals dates back to 3000 BC, as fuel for traditional lamps called Dipa.
Ghee butter is considered purify of any impurities, and essential in the Ayurvedic medicine were is indicated as a powerful Rasayana (lengthening lifespan). The healing properties attributed by the alternative medicine are against infertility problems, nervous system problems, and digestive disturbance. These alleged properties are not recognized by the conventional medicine, but one characteristic is unquestionable: it’s so good!
COMMERCIAL GHEE VS HOMEMADE GHEE
Commonly, the industrial preparation of ghee butter is different from the homemade method. First, the butter is melted at 113° F (45° C), then centrifuged to eliminate all the water, and the proteins, and the lactose. Eventually, heated at 212° F (100° C) to let any traces of water evaporate. In this case, the caramelized flavor, typical of the homemade ghee, is less intense.
CLARIFIED BUTTER INTO INTERNATIONAL CUISINES
Besides Indian Ghee, clarified butter is popular in several cuisines.
The Western-style clarified butter is perfect to fry respecting the original taste of food. Its flavor is neutral and close to the original taste of the butter, but permit to reach high temperatures, and its mandatory for several European traditional recipes, for instance, Italian “Cotoletta alla Milanese”.
Ethiopian clarified butter is named Niter Kibbeh and used to fry chicken and other meats. The fat of the butter is separated from water and proteins, then flavored with garlic, turmeric, ginger, cardamom, and other spices.
Smen is another version of African clarified butter. It’s hailing from Morocco and prepared with cinnamon, oregano and coriander seeds. It is the main seasoning of couscous.
INDIAN GHEE BUTTER RECIPE
- 18 sticks - 72 oz (2 kg) unsalted butter
- To make ghee butter easily, you want to use a cooking thermometer and a thick-bottomed heavy pot.
- First, melt all the butter into a pot over medium heat.
- Now, let the butter reach slowly 212° F (105° C) and the water evaporate. Discard the foam with a slotted spoon once at a time.
- Once the water is almost entirely evaporated, the temperature raise automatically.
- Starting from 248° F (120 °C) the color of the butter commences to become darker, and the casein caramelizes.
- Let the butter reach a temperature between 175° F (135° C) and 184° F (140° C), then the sift the butter through a sieve lined with cheesecloth and store into jars.
- Once reached room temperature the ghee solidify and it is ready to use!
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