Friday, 3 January 2014

SAJOOK TOOP / GHEE / CLARIFIED BUTTER



 
 
SAJOOK TOOP / GHEE / CLARIFIED BUTTER

INGREDIENTS

Loni / white unsalted butter
1 cup


To make white unsalted butter refer to

METHOD:

1.       Take a large heavy bottom pot.

2.       Put the white butter in it making sure that only half the pot is full.

3.       Bring to a boil and simmer. The butter will melt and become frothy.
 

4.       Put a spoon in it to stir and keep an eye on it or it may boil over the edge of the pot.

5.       Simmer till it almost reduces to less than half the original level.

6.       At this point the milk solids separate from pure milk fat. The solids turn brown and settle at the bottom of the pan. This happens when the entire moisture content has evaporated.

 
7.       The fat colours a pale golden and floats on top.

8.       Pour the golden liquid in a clean jar.

9.       Keep in a place where it will not be disturbed and allow to cool.

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