HOW TO MAKE SADE YAG - Ghee

HOW TO MAKE SADE YAG - Ghee

Music: Awara Hoon
Arrangement and Piano: Elvan A. ULUCINAR

In this episode, I'd like to show you how to prepare 'GHEE' at home, which has a high smoke point, easy to digest and has a long shelf-life. In Turkey, it is known by several names: simply butter, pure butter, ayran-free butter, melted butter... It can be used in crunchy desserts like baklava, pastries, soups, hot meal or on a slice of toast. Ghee tastes amazing, like butter but is butterier :) And also butter is 80% fat and Ghee is around 99%, so make sure to use a touch less, when using Ghee in place of regular butter.

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INGREDIENTS

450 gr. (16 oz) Unsalted butter (cut into cubes)
A heavy bottomed saucepan
Tea strainer
A clean jar


DIRECTIONS

Pour the butter into a pan and bring to a boil, over medium heat
while stirring gently.
Using a chronometer, just to give you an idea.
The butter melts in about 4 and a half minutes.
And comes to a boil in 5 and a half minutes.
Now, reduce the heat to the lowest possible setting.
At this point no need to stir but if you really want you can scrape the sides of the pan occasionally :)
7 and a half minutes later, starts the FIRST foaming process.
Then it begins to decrease in 14 and a half minutes.
17 and a half minutes later solids appear on the surface of the liquid and also at the bottom of the pan.
19 and a half minutes later starts the bubbling process.
Finally, 22 and a half minutes later starts the SECOND foaming process.
This is a sign that it is almost finished cooking.
When the SECOND foam occurs, give it another minute then remove from the heat and let cool for 5 minutes.
Slowly pour it through a strainer, into a clean jar, making sure to leave the milk solids at the bottom of the pan.
Let cool completely uncovered, (takes about 3 hours) and refrigerate if desired (for at least 3 hours), only then cover.
We keep it in the refrigerator but due to its low moisture content and lack of dairy,
Ghee will remain fresh at room temperature for several weeks.
It is said that some ghee mixtures can last up to 100 years :)
But make sure to use only clean and dry utensils in the jar.
The remaining milk solids in the bottom of the pan is also edible, but we prefer not to.
I fill the pan with cold water and bring to a boil, then wash it.


READY :) Thank You For Watching!

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