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My recipe
Drawn (Ghee) butter
Introduction
When I lived in Mediterranean countries, I struggled to get used to cooking on olive oil. I usually use colza oil or any other neutral vegetable oil. Though my best choice to cook on is a drawn butter. Unfortunately, it is not available here, so, I had to learn to make it myself. I went through dozens of recipes and techniques to achieve the result I’m happy with. This drwan butter is very clear and transparent, does not lose its fresh aroma and stays for long.
- 1 kg unsalted butter, diced
- 150 ml water
- In a heavy-bottom pan or cast iron pan combine the water and butter
- Melt down, bring to the boil, reduce the heat to minimum and keep on a slow boil for 40 min, skimming off the foam, which would appear on the surface
- Remove from the heat and allow the butter to cool down at room temperature. It would take you a couple of hours
- Put the cooled butter to the high heat, bring to the boil and allow to simmer for 4-6 min without lowering the heat. Skim off the foam if appears.
- Remove from the heat, cool down a bit and pour into a clean container
- Cool the butter down completely, cover tight and put to the fridge
Thoughts and Ideas
You can also take salted butter and mix it with unsalted in the proportion 1:4.
At the first boil, the heat should be really low, so the bubbles appearing are very small. At the second boil the whey should not appear. It should get curdy and stay at the bottom of the pan.
The amount of water is estimated as 100-150 ml. The water keeps the butter from burning and is completely evaporated by the end of the process.
For a nutty flavour and more intense colour keep the second boiling a bit longer. You can strain the mixture through a cheese cloth or a very fine sieve.
The whey is perfect to use in baking
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