Vegetarian Helathy Recipes

We are going to continue Vegetarian Recipes, and this season, we report about Ghee and Making Curb. These are important for making healthy food for Vegetarians People.

Vegetarian Helathy Recipes

Ghee

Place five pounds of butter into a large, heavy saucepan. Heat over medium - high heat, stirring occasionally, until the butter melts and comes to a boil. When the surface of the butter is covered with a frothy white foam, reduce the heat to a very low temperature.

Simmer, uncovered and undisturbed, until the gelatinous protein solids have collected on the bottom of the pan, and a thin layer of pale golden, crusty solids has formed on the surface. The cooking time will be about three hours. With a wire meshed skimmer, skim off the thin crust on the surface. ( If you don't have one, you can use a large, metal spoon) The ideal finished ghee is crystal clear and pale gold in color. Ghee becomes dark when it is cooked on excessively high heat or is cooked too long.

Arrange a strainer, lined with three thicknesses of cheesecloth or one thickness of good quality paper towel over a large pan or bowl. Don't use paper towels with plastic reinforcing threads, as the plastic will melt. Ladle the clear ghee through the filter system to collect the protein solids from the ghee until you have ladled off as much clear ghee as you can without disturbing the milky solids on the bottom of the pan. These solids may be discarded.

Be sure to cool to room temperature before covering. Store in an airtight container in a cool, dark, dry place, or refrigerate. Ghee that has been well purified, filtered, and properly stored will last for months. After ghee has been used for cooking it can be strained and stored in the same manner.

Making Curd

• 1/2 gallon milk
• 5 tablespoons strained lemon juice
•  In 1 - gallon pot heat milk on high heat, stirring occasionally, making sure that milk is not sticking to bottom of pan. Bring to a boil. lower heat and add lemon juice.
• Stir gently around sides of pan until all the milk has separated into curd and whey. The liquid (whey) should be clear. if not, add a litle more lemon juice. Turn off heat.
• In a colander place cheesecloth and strain curd. (Whey can be used in soups.) Rinse the curd with cold water.
• gather up sides of cheesecloth and twist to seal curd tightly inside. Put something heavy on top of the curd to press it ( a heavy stone or a pot filled with water)
• keep the weight on anywhere from 15 minutes to 2 hours, depending on the recipe.