Ghee is very beneficial. Its Smoke Point is very high (250C°/480F°) so it’s great for frying. It doesn’t burn quickly and wouldn’t become cancerogenic, it’s easier to digest because the butter protein called casein has been removed.

Ingredient

1kg/35oz butter, I had 5 packs of butter each 250g/8.8oz

Preparation

– In a big pot, place the butters and set the heat on medium

– First, they melt then the liquid should boil, and you’ll see foam on top which by the end of the process it will disappear. don’t stir.

This part takes up to 45 minutes

– We are almost done! At this point the foam has almost disappeared. The impurities are at the bottom of the pot. Turn off the heat and wait for 10 minutes so it cools down a bit.

– Filter the clarified butter with a strainer

Done!

Note

• Don’t stir and do not set the stove on high heat. Be patient. Because ghee can burn easily.
• This process could last for 1 hour. (depends on the quantity of butter)
• Avoid storing the clarified butter in a plastic container.
• Wait for 10 minutes before pouring it into a container – if it’s too hot – it could crack the glass.

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Ingredients

• 3 tbsp White greek yogurt
• 1L of Milk
• 2 tbsp sour cream (optional) if your milk is pasteurized this can help for make a richer yogurt.

Preparation

– Heat the milk in a pot, just below the boiling point. turn it off.

– Meanwhile, combine the fresh cream (optional) with yogurt (cream is fat so it helps the yogurt becomes sour and gain a richer flavor.)

– When the temperature of the milk is around 40°C/104°F.

– Dilute the yogurt mix with 4-5 tbsp of warm milk then add it to the pot of milk

– Gently dissolve it into milk.

– Pour the mixture in a clean, dry container, put its “lid” but don’t close it.

➡️ Air helps yogurt to breathe and helps the fermentation

– Cover the yogurt’s container with kitchen cloths (the container should stay warm for a long period), put it in a protected space (i.e. inside an off-oven) during which, it shouldn’t be moved.

– Check the yogurt the day after. It should be ready, store it in the fridge it will last for 10 days at least.

Notes:

• each time you’ll use yogurt, the spoon should be always clean and not contaminated by other ingredients because it causes yogurt to go bad or create molds in a long periods.
• If you want to make Kashk, the more yogurt is sour the better the kashk becomes. So leave it for 2 days or so.
• Yogurt can be used as an appetizer: with dried mint, salt and pepper. A nice dip for potato chips.
• It’s also a nice savour to taste with dishes like: adas polo (rice with lentils), khoresht bademjan (eggplant’s stew) or simply dip a piece of bread.

Enjoy! ☺️

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