GHI

Ghee (ghee) - a purified cow ("butter") melted butter. Preparation of ghee is its purification, ie removing from it all impurities, including water. The oil should preferably be home (rustic), or at least, without any additives and unsalted.

Butter should be folded into a pot, pan - put on the weakest flames. On top will be formed cap of white foam that you want to remove skimmer, as often as possible. In the process peretaplivaniya and purification of oil becomes transparent. Gradually, the water will boil, and sediment will be tight. There should be more careful to make sure that oil is not burned. Time peretaplivaniya depends on the amount of raw materials. The more it was creamy, the longer it will be cleaned. You can download and 500 grams of oil and 5 kg ... Getting the oil - this oil ghee (ghee), it has a golden or amber-yellow color, pleasant scent and taste a little like med.i can become white and yellow, but it also normal. After the ghee has cooled slightly, it should filter. Keep ghee can be at room temperature indefinitely, even centuries. Butter ghee completely clear, if, for example, put it in a frying pan or saucepan and turn the fire, then it will boil gradually, without smoke and completely without residue.