Golden Elixir: Homemade Ghee using a Küken
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Ghee, the golden elixir of the culinary world, is not just clarified butter; it's the secret ingredient that has been gracing Indian kitchens for centuries. Legend has it that ghee was discovered by accident when a wandering cowherd spilled some butter into a fire, only to find a heavenly aroma wafting through the air. Made by gently simmering butter until the milk solids separate, this delightful concoction boasts a rich, nutty flavor that elevates everything from curries to popcorn. Plus, it's lactose-free, making it a favorite among those with dietary sensitivities. With a shelf life that rivals that of fine wine, ghee can sit proudly in your pantry for months, waiting to add a touch of magic to your next meal!
Ingredients
- 500 g Butter
Steps
Preparation
- Cut in pieces, and add 500 g of butter in the food processor bowl.
Ghee Cooking
- Mix manual: 15:00min / 80°C / Speed 2.
- Mix manual: 20:00min / 100°C / Speed 2.
- Check for separation: Milk solids will sink to the bottom, and foam will appear on top.
- If not fully separated, cook for another 5-10 minutes at 100°C / speed 2.
- Mix manual: 30:00min / 100°C / Speed 2.
Straining and Cooling
- Setaside the preparation content let cool during 5min.
- Filter the content of the food processor bowl in an airtight jar.
- Discard the milk solids at the bottom.
- Setaside the preparation content let cool.
- Let the ghee cool completely before covering with a lid.
- Serve Cold or store at room temperature maximum 0 .
- Store in a cool, dark place or in the refrigerator. Ghee will solidify as it cools.
