Ghee, a clarified butter commonly used in Indian cuisine, has gained popularity in the U.S. for its unique flavor and health benefits. It is lactose-free and packed with vitamins, thanks to its low and slow heating method. Expert Hawa Hassan shares tips on making ghee at home, emphasizing the importance of starting with high-fat, unsalted butter, preferably from grass-fed cows. Patience is essential in the ghee-making process, which can take anywhere from 20 minutes to an hour, requiring close attention to achieve the perfect consistency and flavor.
You want butter with as few additives as possible, and choosing the right butter is important if you want great ghee.
If you can find it, using cultured butter increases the ghee's nuttiness, enhancing the overall flavor.
Ghee is prized for its nutty flavor, high smoke point, and the fact that it is relatively shelf stable.
Heating butter to make ghee can take from 20 minutes to an hour, requiring patience and careful observation.
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