There was a thread about this last week. Then this morning (19 August)
this fell into my dashboard page from my favourite cooking blog. What
follows is 100% cut & paste. And authoritative as well as being
interesting. There's a link at the end if you want the pixtures too.
BTW - the butter does *not* have to be "organic".
/BEGIN PASTED/
Ghee has a lovely nutty flavor, lasts for up to a year, and has a high
smoke point. It can also often be enjoyed by people who are lactose
intolerant.
Prep time: 2 minutes
Cook time: 25 minutes
Yield: 1 1/2 cups
1 pound organic unsalted butter
1 CUT THE BUTTER AND PUT IT IN A PAN: Cut the sticks of butter into
smaller pieces (any shape or size is fine) and put them in a large, heavy-bottomed saucepan set over medium-low heat.
Let the butter and heat play with each other. Just stay around to
keep an eye out, but do not touch it and definitely do not stir it.
2 SKIM THE FOAM: Once the butter melts and the milk solids begin to
cook, it will start to sputter and a white foam will slowly rise to
the surface over the course of the next 5-8 minutes.
Use a large spoon to carefully scoop the foam off the surface without
touching the base of the pan, and discard the foam. This should
continue for a few minutes, some 5-8 minutes after the butter melts.
3 Look for more foam and turn off the heat: Once you have scooped
pretty much all the foam off the melted butter, you should see an
almost clear liquid with golden browned milk solids at the bottom
of the pan.
About 30 seconds after this stage you will again see very faint foam
forming on the surface of the ghee. It will be less dense than the
previous foam-more like a thin cloud of small, clear bubbles covering
the surface of the ghee. When you see this second foam form, it is
time to turn the heat off. Take ghee off the heat and let it sit for
10 minutes.
4 STRAIN THE GHEE: Place a fine mesh sieve layered with cheesecloth
over a clean, dry mason jar. Pour the ghee through the sieve and into
the jar. Let the ghee cool down completely before putting the lid on
the jar.
Store in a dry place at room temperature. It is shelf stable. If you
have a hot kitchen, you can keep ghee in your fridge just to keep it solidified.
By the way, ghee solidifies at low temperature-don’t be alarmed if
this happens to you!
By Prerna Singh : August 18, 2019
from Simply Recipes ~
https://www.simplyrecipes.com/recipes/how_to_make_ghee/
/END PASTED/
... Baloney slices are just wiener pancakes.
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