Diwali Count Down -- Homemade Ghee （Clarified Butter）【酥油/无水奶油制作】

In India, many families buy a big jar of fresh milk every day and boil it at home, they will save the cream on top of milk and keep it in a jar. When the amount of cream in the jar reaches desired amount, the housewife will boil the cream in a heavy bottom pan or clay pot at low heat to slowly evaporate water content in the cream, the clarified liquid will be homemade ghee/clarified butter.

The same method is being used in many countries in the world to preserve clarified butter.

It is almost impossible to accumulate the amount of cream needed to make ghee at home nowadays, thanks to technology, we no longer need to pasteurize milk by boiling it at home.

But it doesn't mean that we can't make the lovely homemade ghee anymore...

Here is the workaround method.

在印度北方，很多家庭每早都会跟养牛的农夫/奶贩买一大罐当天挤的牛/水牛奶,然后自己家加热杀菌，煮好的牛奶表层会浮着一层奶脂，主妇们会用勺子把奶脂掏出收集在一个瓦罐里。等瓦罐里的奶脂量够多了，就用一口厚重的铜锅/瓦锅小火熬煮至油脂里的水份完全挥发，蛋白质沉淀，熬制出来的透明油脂就是传统饮食用得很多和印度宗教仪式里不可或缺的酥油/Ghee了。

阿拉伯和非洲也运用相同的方式炼制酥油。一般熬煮酥油剩下的蛋白质和奶杂质不会浪费，加到全麦粉里和水揉成面团就可以做成非常好吃的酥饼喔！

现在很少有人会天天买牛奶自己熬煮了，收集奶脂也成了几乎不可能的任务，不过酥油还是可以自己在加用黄油制作的喔！

Ingredients：
1 box/2 cups of unsalted Butter（Organic ones is better）
1 good heavy bottom sauce pan (Clay one better)

材料：

1盒/2 cups 无盐Butter（有机的最好）

1 口质地好的瓦煲/锅子

1. Melt butter in a glass/clay pot on medium heat, when the butter starts boiling and becoming foamy, turn heat to low.

2. The heat should be REALLY low (as shown in the picture) simmer the liquid for 35-45 minutes until you see the liquid cleared up and a layer of protein crust forming at the bottom.

3. Let it cold down for a bit, filter through a fine sieve, discard the strained out the solids (or save it to make paratha dough later).

4. Store in a clean jar at room temperature.

You could store the ghee as long as you consume it or up to 6 months if it is stored in airtight container.

The ghee is a clear golden colour liquid when it is warm and will slowly become a semi-solid cloudy texture as it cooled.

Ghee could be used in cooking as substitute to oil, it could also be used in any recipes that called for shortening.

1.先把有机黄油中火煮溶，开始沸腾的时候，转小火。

2.火要非常小，熬煮35-45分钟后，你可以看见底部一层带点焦黄的蛋白质，油脂变得清澈。

3.稍微冷却后，滤除杂质。锅底剩下的蛋白质和过滤的奶渣子可以和面做酥饼，不吃丢了也行。

4.酥油慢慢冷却至室温会变成半凝固状态。可以用来做菜，也可以代替Shortening做酥皮和糕点。

中文-- 酥油（Ghee）制作