|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Ghee, which is also known as clarified butter, is a great alternative to cooking oil. Homemade ghee is fragrant and is used in countless cuisines including Indian and Middle Eastern dishes, along with Holland, Australia, and Scandinavia. Regardless of how it's used, ghee adds an incomparable richness to any dish.
If ghee is unfamiliar, you may wonder why one would use it, and what kinds of advantages it has over butter or cooking oil. First, it doesn't burn as easily as butter. It can be purchased in the grocery store, but also made at home. Ghee is really versatile, too; it becomes solidified at lower temperatures but can easily be melted when required, and it spreads easily. Ghee also is beneficial if you need to avoid lactose because the process of making ghee removes the milk solids, making it suitable for someone who is lactose intolerant.
Gather the ingredients.
Heat a deep, heavy-bottomed pan over medium heat and put the butter and bay leaves in it. Simmer the ingredients and allow the butter to melt, and then cook.
When a froth appears on the surface of the butter, spoon it off and dispose of it.
Keep cooking till all the froth has risen and been removed.
Allow the mixture to cool, remove the bay leaves, and strain or filter the ghee. It should be a pale golden color.
Add a pinch of salt and mix it well. This gives the ghee a lovely grainy texture when solidified.
Store unrefrigerated for 4 to 6 months, or keep it refrigerated for even longer.
If you can afford a high-quality butter, you'll really taste it in the ghee.