The milky Indian ghee ghee is super easy to make
There are a lot of them, and they are expensive in supermarkets, so make them yourself. It is very suitable for baking and interview food making, and can also be added to hot milk and hot coffee. Stir-fry is also fine. The smoke point is high, and it is not easy to cook.
Indian ghee ghee is super easy to make
Step 1
Put in a pot and heat over medium-low heat
Step 2
Constantly melting
Step 3
When foaming, push the foam inward
Step 4
White foam will slowly decrease
Step 5
The white foam disappears and begins to bubble out
Step 6
Turn off the heat when the foam becomes thick
Step 7
The oil is poured through a filter into the bottle. I used two layers, a metal strainer and a cotton steamer cloth.
Step 8
Strain out all slag. Don’t throw away the scum, it’s super delicious with sugar.
Step 9
Set it aside to cool, pay attention to how hot it is at this time
Step 10
Cover the lid after cooling
Step 11
Finally, store at room temperature away from light and keep it in the refrigerator for a longer time.
Indian ghee ghee is a super good cooking technique
When choosing butter, you should choose grass-fed cows, which were previously organic, and pay attention to the ingredients on the label that only milk is available. Pay attention to the heat, each stove is different, if you are afraid of paste, turn it smaller. Be careful not to burn yourself when pouring oil. The bottle that has just been poured with oil is very, very hot, try not to try to move. Be sure to wait for the oil to stop being hot before covering it. It should be okay to eat it at room temperature and store it for a month, don’t contaminate the oil, otherwise it will spoil quickly. It will be harder to store in the refrigerator and be more difficult to take. The yellower the color after cooking, the better, indicating that the butter is of good quality.