Ghee: how to make it yourself
Ghee: a staple classic in Indian cuisine, and many a meat lover also has a large jar of it permanently on the counter. But what exactly is it? And how does it differ from butter? FavorFlav investigates it for you.
Ghee is essentially nothing more than clarified butter. That means butter from which the moisture and proteins have evaporated, leaving only a clear, golden liquid. In short: butter in its purest form. Ghee does not burn or smoke: separating the fat from the moisture and proteins raises the burning temperature from 100 °C to 250 °C. In addition, it does not spoil – at most, it will turn rancid – and has a rich, almost nutty flavor. This makes ghee the perfect fat for frying your steaks in, and believe us; it also makes your toasted sandwich a thousand times more delicious.
Make it yourself
You can buy ghee at the toko and in the supermarket, but it is actually just as easy to make it yourself. The only thing you need is… butter! Watch this video for a how to ghee and fry for the rest of your life the way they do in India.
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