Friday, May 16, 2014

Ghee


I alluded to today's theme as I was pondering on a recipe for an upandcoming, one that required an ingredient that's visited us in  a few scenes, on occasion. It was persistent, the mindnag and I couldn't disregard it, nor forget the REMforced anxiety dream that took place the night before. Signs that conveyed a need that it be known, loudly, and touching these pages here. As you can see I gave in, since I sit to type the virtues of the topic, all after taking a few hundred pictures which left me exhausted and my photolibrary requiring backup.

This, friends, is a shining example of where culinary attempts can lead to virtuous, in-depth studies , channeling in a single ingredient to be just as important as the roles it is deemed to further on play, in a grouped, maybe grander environment. 

I speak on account of  the Epic Role taken by the segment's hero, butter, and how it refashions itself to a higher liquefied form, unburdening much of what it was, to be reassembled into a wondrously purified creation. This fat's needtobetold dialogue ends in the subject that is much the rage these days, making its way around whole, natural, and raw food circles .

Ghee is what I'm talking about, that which needs not much introduction. For before the world of paleo and health purists, Indian Ayurveda had long been touting its many distinguished wellness benefits. Ghee is liquid butterfat that is separated from whey, and dairysolids, thus designating it in a final newsuited form, that of clarified butter. It comes about when butter is simmered for a substantial amount of time, setting in wake also, the fact that the end could actually turn out better than its beginnings. The cooking off of water and curds which is the key here, makes way for a brilliantly goldentranslucent oil, depthfully rich, and a culmination that is to be extolled.

Throughout the 25 or so minutes of gheemaking, I realized there is something calming, therapeutic about the whole show, watching butter melt, bubble, swirl and do the many routines in the pan that it's assigned to. Then again, that could just be me. Still greater, the staggeringly good fragrance that covers every square foot of your home is a must mention, rather unbeatable and has you yearn for it to never go away.

With ghee's exceptional intensity and flavor, I would not be surprised for it making way to be your newfound beatsall(!)condiment, secret recipe add-on and better-than-nutella bread/toast/ricecake topper. Must I mention too the special something that happens when you add it to a bowl of rice? All this with the one single ingredient from start to finish. Can it get any better?
The whole dialogue made for wonderful visuals, and so I took the liberty of fogging my lens to gather the almost half-hour production. Do make yourself comfortable. Maybe grab some popcorn while you watch. It's about to begin.

 Start with one tower pound of butter. 
Cut the sticks into smallish pieces.
Place in a heavy pan over medium heat, butter will melt quickly and turns into thick foam. 
The foam will start to bubble. Stir it once in a way, while this happens.
And so it will boil, bubble and pop. Stay clear, as it sometimes gets vicious. This is the clarifying part, and will take more than 15-20  minutes of your attention. Enough to grab a stool and paint your toenails.
Do you see the those foam clouds fragment and stick to the sides? You're almost there. 
Alas the light! Fatbits are separated and banished to the bottom of the pan while they turn brown and oil on top clears.
Almost, almost. A semiopaque foam surfaces over a now transparent amber colored liquid. 
Ding! Turn off heat. There you have it. Clarified butter.

Ingredients:
  • 1 lb (pound) unsalted butter
Directions:
  • Place butter in a heavy set medium saucepan or skillet, on medium-high  heat.
  • Bring butter to a boil, giving it a stir once in a while. Reduce heat to medium.
  • There will be a thick foam that soon covers it, all the while the mixture will bubble and simmer, takes about 15-20 minutes.
  • The whey proteins will start to fragment and float down. Soon there will be a light seethrough foam on top of the ghee. Wait a few minutes. When it turns a clean gold color (the separated curd bits at the bottom will be a reddish brown) Immediately turn off heat and remove pan.
  • Set aside and allow to cool. Most of the fat will settle to the bottom of pan.
  • Once cooled gently strain the ghee, using a fine mesh sieve/cloth into a clean glass jar or container. (Most of the browned particles will stay at the bottom).
At room temperature or when refrigerated it solidifies to a pale yellow cream. Perfect for toast. Even doubleslabbed on oatmeal.


Sidenote~ I used regular unsalted butter here, not organic. But you could certainly take that route if you so, please.


Last year, this time~ quatro leches pudding.

******
"Do everything without grumbling or arguing, so that you may become blameless and pure, children of God without fault in a warped and crooked generation. Then you will shine among them like stars in the sky..." Phillipians 2:14,15

5 comments:

  1. I have always wanted to make ghee from scratch....thanks for sharing this easy recipe! Gorgeous clicks, Tisa.

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  2. oh wow... when i saw the clicks on FB itself, I was in love with them... this looks really awesome!!!

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  3. This ghee looks gorgeous, love this recipe for it :D
    Homemade beats the tinned stuff!

    Cheers
    Choc Chip Uru

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  4. I have started making ghee at home too..:-) Such awesome click Tisa :-)

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  5. I always make mine like this after coming here,rich n home made is d best..loved d first click :)

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Thanks for sharing your thoughts with me!