Ghî

The ghî or ghee - Sanskrit ghrita - is a clarified butter coming from the cow's milk.

Contrary to traditional butter, the ghî can be preserved for long periods without Réfrigération, in the condition of maintaining it in an airtight container safe from the Oxydation, which is very appreciable in India where it is very much used. Moreover, unlike butter, the ghî can be heated at high temperature without it developing a taste of flaring, making it ideal for the Friture.

The taste of the ghî is surprisingly different from that of butter, it has a Net flavor of Noisette and it with the single property to develop the savor of spices that one made there fry. It is largely used in the Indian Cuisine, but between also in the realization of many receipts of French Cuisine.

It is also used in a ritual way in the Hindu religious ceremonies like the âratî or to light the bûchers Crémation.

Its name Tamoul is yennai .

Receipt

To cut to put butter in small cubes, them in a pan at soft fire, or better at the bain-marie and to let melt without never stirring up so that small-milk settles at the bottom of the pan and that the impurities (mainly the Caséine, a Protéine of milk) float on the surface.
To remove the pan of fire as soon as butter is molten, then to withdraw the deposit of impurities using a small skimmer by taking guard not to mix them with clarified butter.
To take butter without mixing it with the Small-milk remaining at the bottom of the pan and which one will not preserve.

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