{"id":17277,"date":"2022-12-19T12:48:56","date_gmt":"2022-12-19T11:48:56","guid":{"rendered":"https:\/\/bistrobadia.de\/ghee-selber-machen\/"},"modified":"2024-01-16T06:50:02","modified_gmt":"2024-01-16T05:50:02","slug":"ghee-selber-machen","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/ghee-selber-machen\/","title":{"rendered":"Make your own ghee | Everything you need to know"},"content":{"rendered":"\n

Ghee<\/strong>, also known as ghi, clarified<\/strong> butter<\/strong> or samneh<\/strong>, is a type of clarified butter<\/strong> that has been used in Ayurvedic cuisine for ages. Ghee is also widely used in Levantine cuisine and is used in many savory dishes, but also for desserts, including baklava<\/a>. Making ghee yourself is really super easy. In this article you will learn how to do it.<\/p>\n\n\n\n

“Ghee is more than just clarified butter!”<\/h3>\n\n\n\n

By the way, it is called samneh in the Arabic language. I find the scent alone, before the clarified butter even comes into the pan or pot, already incredibly delicious. Samneh smells slightly nutty, but strangely also somehow sweetish. But it smells really crazy when you fry ghee. Fry for example your fried egg with ghee – you will love it!<\/p>\n\n\n\n

Ghee is basically a fat freed from water and milk protein.<\/strong><\/p>\n\n\n\n

Ghee has a high melting temperature, which makes it last longer than unclarified butter. However, ghee is really famous through Ayurvedic medicine. There it is said that ghee improves digestion and provides the body with nutrients. It is therefore often called “superfat”. Therefore, one could say that ghee is more than just clarified butter. But in the end, it’s just labeling – ghee and clarified butter are factually no different.<\/p>\n\n\n\n

How to make ghee yourself<\/h3>\n\n\n\n

The advantage of homemade ghee is of course: You know exactly what’s in it and avoid any additives or preservatives. And honestly – Ghee you can really super easy and also quickly make yourself! My experience is also that the self-production also tastes much better and the texture is much creamier compared to the purchased version.<\/p>\n\n\n\n

To spoil something already and give you a shortcut – This is how clearing works:<\/p>\n\n\n\n

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  1. During cooking, the water molecules in the butter evaporate.<\/li>\n\n\n\n
  2. The milk protein components turn into foam that floats on top of the butter and can be easily collected or skimmed off.<\/li>\n\n\n\n
  3. During simmering, the butter takes on delicate toasted aromas.<\/li>\n<\/ol>\n\n\n\n

    To make ghee yourself, you only need a few things:<\/strong><\/strong><\/p>\n\n\n\n