Melted butter - a ghee or gkh - in India not accidentally call "liquid gold" and consider one of prosperity meril. Such oil - the best source of fatty acids, it doesn't contain lactose therefore suits also those who aren't able to afford an ordinary desi because of its intolerance. Gui well transfers high temperatures. If usual oil begins to burn when heating to 120 degrees, then a ghee and at 190 – – remains to ideal temperature for suppression and frying transparent, with gentle caramel aroma and a wonderful nutty flavor.
It is required to you
- desi
- two pans
- one is more another or one thick-walled pan
- gauze
- glass or pottery for storage
Instruction
1. It is impossible to receive great melted butter from low-quality creamy. Choose good oil, without vegetable fats and other additives.
2. It is possible to melt a small amount of oil and on a plate, and there is a lot of oil, I reserved for the year ahead, it is better to heat in an oven. 1 kilogram of a desi will be melted on a plate in 2 hours, and in an oven for one and a half, 10 kilograms will burn on fire of 10 hours, in an oven – about 8. How many the ghee from a certain amount of oil will turn out, it is always difficult to tell, it depends on that how many contains in each concrete grade water and milk protein. Usually water content in oil – 18%, a squirrel – 2%, and refined milk fat – 80%, but these figures very approximate. On average from 1 kilogram of good oil slightly less than 800 grams of the cleanest ghee turn out.
3. Ghees, melted on a plate, call a ghee garden. It is preparing on a water bath – the pan of the smaller size is put in a pan bigger and the space which remained between them is filled in with water. A desi is cut pieces and put in a small saucepan. Water is heated to boiling, reduce fire to an average and waited until on the surface of oil the white albumen foam appears. It is removed a skimmer. At the bottom of a small saucepan the deposit will also be formed. Many sources warn hostesses that it becomes shouldn't brown at all, burned, but on a water bath it doesn't threaten you. As soon as the albumen foam ceases to be formed – oil is ready. Now it is necessary to filter it through a clean gauze in a glass jar or in a clay pot. Melted butter can be stored about one year, without changing the qualities.
4. To receive the oil melted in an oven – a chula of a ghee – you need to warm previously it to 150 degrees Celsius. The oil cut on small pieces is put in a thick-walled pan and removed in an oven, temperature is maintained the same. Than such way is good? You have no need to watch oil and to scum - after a ghee it is ready, you with ease remove a dense crust from its surface. On a topleniye of each kilogram of oil, about, three quarters of hour leave. After you get oil from an oven, exempt from a crust, it needs also to be filtered in a clean glass or clay container, to cool and remove on storage.
5. Gui perfectly perceives aromatic additives. Do melted butter with pepper, kukurmy, flavor caraway seeds and a carnation. Clove oil – лаунг a ghee – turns out if to put in the kindled oil in a clean gauze sack of 20 buds of a clove tree, a quarter of the nutmeg which isn't pounded in powder, and broken on pieces, two tablespoons of sesame. There will be enough specified quantity for aromatization of 1 kilogram of oil. After oil is melted, a sack it is necessary to remove and arrive according to the standard scheme – to filter, pour, store.
6. Especially tasty also ginger melted butter – адрак is useful for a ghee – to prepare it to throw enough in the kindled oil the cleaned ginger root. About 3 centimeters of a root on each kilogram of oil are necessary.