Ghee- Halats Yough - Cafe Osharak

Prep Time:1

Cook Time:20

Course

Condiment

Staple

Cuisine

Armenian

Cut butter into chunks and sprinkle with a pinch of salt.
Leave in the fridge overnight to allow the salt to absorb.
Transfer butter to a heavy-bottomed pan and melt over medium-low heat without stirring.
Skim off the white foam that forms on the surface using a slotted spoon.
Continue heating until bubbles form, and the butter begins to foam.
Sprinkle a tablespoon of flour over the foam to help the solids settle at the bottom.
Turn off the heat and let it cool slightly.
Pour the clarified butter through a fine-mesh sieve into a glass jar, being careful not to disturb the milk solids at the bottom.
Store in a cool, dry place or refrigerate for longer shelf life.

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Salting the butter is optional, but it can be beneficial. Traditionally, salting helped with the pasteurization process, as people would make enough ghee (yough) to last through the winter. Salt also helps draw out moisture from the butter and can enhance the flavor.

When making ghee, patience is key. Use low heat to allow the milk solids to separate from the fat gradually. This slow process prevents the milk solids from burning before they can separate properly.

Adding flour is also optional. If you choose to add it, do so toward the end of the process to speed up the separation of the milk solids. Watch closely because you don't want the flour to burn. The flour binds with the white foam, helping it settle at the bottom of the pan.

Once the ghee is ready, let it rest for 10-15 minutes before straining it into jars for storage.

The provided nutritional information is an estimate per serving and is not guaranteed for accuracy.

Servings: kilogram

Calories: 7216kcal

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