mm35exp36
Morning, evening
Several times per year I make a ghee. Summer isn't high season for this product, so it will (should?) last until autumn; I store it outside freezer and it doesn't go bad for several weeks (jar never lasts longer than month so can't provide data for longer timespan). Sometimes I enrich part of run with ginger or turmeric (curcuma), mixing herbs into freshly made ghee and stirrring couple of times while temp. is lowering. Ghee slowly crystallizes, changing color from semi-transparent to rich creamy yellow (like honey) and obtaining it's unique aroma. Herbs transfer their properties to ghee and fall down the jar during crystallization.
On left - freshly made at morning (for some reason I prefer early morning hours to make ghee), on right - crystallized at evening, lit by setting sun.
Morning, evening
Several times per year I make a ghee. Summer isn't high season for this product, so it will (should?) last until autumn; I store it outside freezer and it doesn't go bad for several weeks (jar never lasts longer than month so can't provide data for longer timespan). Sometimes I enrich part of run with ginger or turmeric (curcuma), mixing herbs into freshly made ghee and stirrring couple of times while temp. is lowering. Ghee slowly crystallizes, changing color from semi-transparent to rich creamy yellow (like honey) and obtaining it's unique aroma. Herbs transfer their properties to ghee and fall down the jar during crystallization.
On left - freshly made at morning (for some reason I prefer early morning hours to make ghee), on right - crystallized at evening, lit by setting sun.