Plain text about food: When butter becomes ghee
This morning, while I was elbow-deep in potato batter, a voice calling my name came through my open screen door. It was my neighbor Heather Boynton. Heather and I both agree that “mi casa es su casa” or in English: my home is your home. If you need an egg or some milk or a celery stalk or two, here it is with no expected payback.
I’ve often been told how lucky I am to have such a neighbor. In fact, I am, but I’m sure this friendship was quick and stable because of one word: ignore. We ignore the little things that might bother us and focus on the good.
Instructions on how to make ghee from butter were the reason for Heather’s visit. She was preparing roast potatoes and onions for dinner that night and needed instructions on how to make ghee as both she and Mike loved the roast potatoes I sent over one evening which had been roasted in my homemade ghee.
Ghee originated in India and has been an Indian staple for a thousand years, and now the rest of the world is catching up, especially those following the keto diet. Since butter could not be stored for long periods due to the high temperatures, India resorted to clarifying butter (heated until the water evaporated and the milk solids separated). The product has a long shelf life.
Milk solids are the parts of the milk that remain after the water has been removed. If your label on a can or box says milk solids, that powdered substance has been added to the product.
Today, ghee is widely available both online and in stores, albeit quite expensive. In stores and online, prices range from $1.12 an ounce. to $3 an ounce. and over.
I use ghee as a butter substitute when I want a deep browned and nutty buttery flavor, e.g. B. in vegetables, scrambled eggs, mashed potatoes, on waffles/pancakes and even popcorn. Trust me you will be lucky to have ghee as part of your pantry.
I’m sending some of these potato yeast buns I just made for Heather’s dinner tonight, buns that are absolutely delicious in my homemade ghee.
To make your own like I do at home, here’s how to make pure golden nutty ghee from butter.
- Heat a pound of butter in a heavy-bottomed skillet over low heat, without stirring. Be patient. Soon the butter will begin to simmer and crackle.
- After 20 minutes the crackling will stop and there will be a thin layer of fat at the top of the pan with a thicker layer of solids at the bottom of the pan. Make sure this doesn’t burn.
- The butter should be a clear golden color on top with very few air bubbles on the surface. At this point the ghee is ready.
- Turn off the heat and let it sit for an hour. If you want very clear ghee for making cakes, strain it into a clean, dry, airtight container.
- Protect from light for up to three months or refrigerate for one year.
I make one batch of ghee for cake baking and one batch unsifted as I love the brown bits of sediment at the bottom for frying.
Tip: I usually pour a batch of ghee into plastic ice cube trays. After curing, I put them in a ziplock bag for easy access.
Potato yeast rolls
Read the recipe before you start.
1 ¼ cup hot water
¼ cup whole milk
1/3 cup gr. sugar
¼ cup Rapid Rise yeast
Mix the ingredients in a bowl and sprinkle the yeast on top. Leave to rise for 5 minutes.
Add to the yeast mixture:
- ½ cup potato flakes
- 4 ¼ cup bread flour
- 1½ tsp. Salt
- 6 tbsp. very soft butter
Mix well in your food processor with dough hook for 5 minutes.
Cover bowl with cling film and a towel and set aside in a warm place for 90 minutes or until dough has doubled in size.
Place the dough on a floured breadboard and roll the dough into a 12-inch roll.
Using your bench scraper or a floured knife, cut the dough into 15 equal pieces.
Roll ea. piece into a tight ball and place in a greased 9″x12″ baking pan.
Cover with a cloth and let rise until just doubled in size. Don’t let the dough get too stiff.
Bake in a preheated 350 degree oven for 25 minutes.
Note: Leaving the dough too long will cause the top of the buns or any loaf to deflate a bit in the oven. Once the dough has almost doubled in size, test by making a well in the top with your finger. If the dough rises quickly, give it a little more time. When the dough slowly springs back up and leaves a small dent, it’s ready to bake, leaving room for the dough to rise in the oven.
Colly Gruczelak, a Ben Lomond resident, loves people and loves to cook. Contact them at [email protected].