Ghee
This is a clarified butter, favoured in Indian cooking, and made from the milk of cows and buffalos. Clarifying (a process that clears the butter by removing the milk solids) prolongs the life of the butter and also means that it will withstand high temperatures without burning, so is very good for frying.
Ghee has a unique nutty taste which is hard to replicate, however, as it is high in fat, a vegetable oil can be used instead as a lighter, healthier cooking alternative.
Make your own
Ghee is available in Indian stores and some supermarkets, but you can make your own version by melting butter in a pan then letting it simmer (skimming off any froth that comes to the surface) until the milky white solids turn slightly brown and fall to the bottom of the pan. Strain off the clear golden yellow liquid (ghee), to leave the solids behind. Though commercially produced ghee does not need to be kept in the fridge, home-made is best refrigerated.
Our Programmes
Recipes
Cake Recipes
|
Chicken Recipes
|
Beef Recipes
|
Bread Recipes
|
Cheesecake Recipes
| Chocolate Cake Recipes
|
Chocolate Recipes
|
Christmas recipes
| Cooking Recipes
|
Curry Recipes
|
Easy Recipes
|
Fish Recipes
|
Food Recipes
| Free Recipes
|
Healthy Recipes
|
Indian Recipes
|
Lamb Recipes
|
Pasta Recipes
|
Pork Recipes
|
Soup Recipes
|
Vegetarian Recipes
|
Apple Crumble Recipe
| Baking Recipes
|
Birthday Cake Recipe
|
Brownie Recipe
|
Burger Recipe
|
Carrot Cake Recipe
|
Chicken Curry Recipe
|
Chili Recipe
|
Chinese Recipes
|
Delia Smith Recipes
|
Dinner Recipes
|
Fudge Recipe
|
Greek Recipes
|
Ice Cream Recipes
|
Italian Recipes
|
Kids Recipes
|
Low Fat Recipes
| Salad Recipes
|
Salmon Recipes
|
Sauce Recipes
|
Steak Recipes
|
Stew Recipes
|
Thai Recipes
|
Vegan Recipes
|
BBQ Recipes
|
Stir Fry Recipes
|
Tapas Recipes
