Spiced Oven Ghee
Masala Paneer
Ingredients 2 lbs unsalted butter Spices of choice Cumin ghee: 2 tablespoons whole cumin seeds Ginger ghee: 2-inch piece of ginger root sliced Cardamom/Ginger/Garlic: 6 cardamom pods, 2-inch piece of ginger, 4 cloves garlic crushed Special Equipment Cheese cloth, or fine-mesh strainer
Ingredients
Instant Pot Makes 3 cups 35 minutes plus 2 hours draining time
Makes 1 quart 1 ½ hours
Cheese ½ gallon whole milk ¼ cup apple cider vinegar Masala Sea salt 1 teaspoon toasted and ground cumin seed ¼ teaspoon red chili flakes ¼ cup chopped cilantro
Directions 1. Preheat the oven to 300 F. Lay 8 cubes of unsalted butter, 2 lbs. in the bottom of a large casserole or other heavy-bottomed pan. Add spice choice.
Directions 1. Add the milk and vinegar to the Instant Pot. Lock the lid in place.
2. Allow the butter to melt, uncovered and undisturbed, until there is a layer of solid foam on the top, the foam will look crusty around the edges and even darker than the center, clear amber colored ghee will be in the middle and lumps of golden solids on the bottom. This will take approx. 1 hour, maybe longer.
2. Select manual pressure and adjust to low. Cook at low pressure for 4 minutes. Allow the pressure to release naturally for 10 minutes, then quickly release any remaining pressure. The milk will have separated into curds and whey. 3. Line a strainer with cheesecloth over a mixing bowl (the bowl will collect the whey which can be saved for other recipes). Pour the paneer into the sieve and sprinkle with the salt. Gather up the cheesecloth over the top, put a heavy weight on top, and let it drain for 1 to 2 hours. The paneer will solidify. You could also drain it in a cheese or tofu mold.
3) Line a strainer with cheescloth and pour ghee into a bowl, you can strain it twice if it’s cloudy. 4. Pour into a quart jar and store in the refrigerator.
"This is the easiest way to make a large quantity of ghee. Ghee and clarified butter are essentially the same, except that ghee cooks longer." – Sidonie
BASICS
Use right away or refrigerate for up to 3 days.
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