Butter is one of nature's most luxurious gifts to humankind.
The most delicious butter is born where natural conditions favor man and his pets. After all, all that is needed to get good butter is excellent milk, a little skill and a clear conscience.
It is a pity that natural butter is a perishable product. Indeed, in addition to fat, it contains water, protein and sugar in the form of lactose, which can serve as a breeding ground, including for bacteria that are not the most useful and impair the taste of foods.
It is a pity that it is not so easy to cook with natural butter: until the water evaporates, the butter sizzles and splashes, its temperature is so low that you can't really fry it, and when there is no water left in the oil, the proteins and sugars will burn.
But people have learned to separate water, proteins and sugar from milk fat, which can be stored as long as they want, and it is a pleasure to cook on it, and its taste is fully consistent with the aroma of meadow grasses and flowers that the cow ate.
The easiest way to make ghee is to put the butter on a fire and wait for the water to evaporate. During this time, some of the proteins will rise to the surface along with the foam, they, of course, can be removed.
But another part of the proteins will be held at the bottom by water that is heavier than fat. There, these proteins will burn when the water evaporates, from there the protein breakdown products will color the butter with the taste of burnt milk. Now do you understand why you didn't like the taste of ghee before?
But, perhaps, you didn’t like it also because they didn’t drown fresh butter, but a little bit of butter, which you can’t eat in its pure form. So to say "saved the product."
Another reason is that some people confuse ghee with once heated. That's right - who will like the grains that are formed when it solidifies?
In addition, in the heated oil, water, proteins and carbohydrates remain in place. Perhaps some bacteria die when heated, but they will inevitably start up again. And cooking in such butter is the same as in butter - the same problems.
But if the oil is heated very slowly and not brought to the boiling point of water, then sooner or later it will separate into its components. Lighter fat will rise to the top, and water, proteins and carbohydrates will settle down. The slower the heating was carried out, the longer the temperature was maintained in the oil at about 85C, the better the result.
How to do it? Multicooker, rice cooker, slow cooker and other kitchen appliances that can maintain the temperature in a given range for a long time will help. For example, five to six hours, if we are talking about three to four kilograms of butter. If none of the above is present, build a water bath.
And you shouldn't mess with a smaller amount! And the chores are unjustified, and the oil turns out to be insultingly small. Indeed, even if the butter was sour, crumbled when trying to spread it on bread, it tended to deteriorate or at least turn yellow at the edges - in a word, it behaved like the most ordinary natural product, all the same - the result is amazingly tasty ghee.
How do you separate one liquid from another? It is very simple if you remember that when it cools, milk fat hardens faster than water. Just put the jar of butter in the cold, and then take out the solid ghee. Remaining cream from the bottom of the piece can be washed off with a stream of cold water. After that, the oil must be heated again to 125C in order to evaporate the remaining moisture from it and remove a small amount of foam. Properly prepared ghee doesn't even need a refrigerator for storage.
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