Try this Ghee (Indian Butter Oil) recipe, or contribute your own.
Suggest a better descriptionDivide butter into 1/4 pound pieces. In heavy 5 qt. saucepan, heat butter over moderate heat, stirring to melt slowly and completely without letting it brown. When completely melted, increase heat and bring the butter to a boil. When the surface is completely covered with white foam, stir the butter gently and reduce heat to the lowest possible point. Simmer uncovered and undisturbed for 45 minutes, or until the milk solids on the bottom of the pan are golden brown and the butter on top is transparent. Slowly pour the ghee through a linen towel or 4 layers of moistened cheesecloth. If the are any solids, no matter how small, strain again to prevent oil from becoming rancid later. The ghee must be perfectly clear. Pour the ghee into a jar or crock, cover tightly and store in refrigerator or at room temperature until ready to use. Ghee will solidify when it is chilled. If may be safely kept at room temperature for 2 or 3 months. NOTES: Although ghee resembles clarified butter, the long low heat cooking imparts a distinctive nutlike flavor that cannot be duplicated. From "The Cooking of India" posted by DonW1948@aol.com File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Cup (299g) | ||
Recipe Makes: 3 | ||
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Calories: 2141 | ||
Calories from Fat: 2141 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 242.2g | 323 % | |
Saturated Fat 153.4g | 767 % | |
Monounsaturated Fat 62.8g | ||
Polyunsanturated Fat 9.1g | ||
Cholesterol 642.1mg | 198 % | |
Sodium 32.9mg | 1 % | |
Potassium 71.7mg | 2 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2141
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