Black Pepper Ghee KALA MIRCH GHEE

Stav Kogan

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Servings: 4 servings

Calories: 120

3.0 lbs (48.0 oz / 1360g) high-quality unsalted butter (equivalent to roughly 6.0 cups / 1440 ml before clarifying)
2.0 tbsp (1.0 oz / 28g) whole black, white, or dark green peppercorns
0.1 sq yards of food-grade cheesecloth (for wrapping)
Start with Quality Butter: Since ghee is pure butterfat, the quality of your butter matters immensely. Opt for high-quality, grass-fed unsalted butter for a richer flavor profile and deeper golden color.
Toast Your Spices First: For an even deeper flavor, lightly toast your whole peppercorns in a dry skillet for a minute or two before wrapping them in the cheesecloth. This helps activate their volatile oils before they steep in the butter.
Listen to the Pan: The ghee is ready when the active bubbling and sputtering (which is the sound of water evaporating) transition to a quiet simmer and the milk solids at the bottom turn a toasted golden brown.
Always Use a Clean Spoon: To ensure your Kala Mirch Ghee lasts as long as possible, never dip a wet or used spoon into the jar. Introducing moisture or food particles can cause the ghee to spoil.

Cut the 3. 0 lbs (48. 0 oz / 1360g) of unsalted butter into uniform chunks so it melts evenly in your heavy-bottomed pot.
Place the 2. 0 tbsp (1. 0 oz / 28g) of whole peppercorns into the center of your 0. 1 sq yards piece of cheesecloth and tie it securely into a tight pouch.
Turn your stove to medium heat and melt the butter completely until it reaches a liquid state.
Gently drop the cheesecloth pouch containing the peppercorns directly into the melted butter.
Reduce the heat to the lowest setting to allow the mixture to gently simmer, watching as the milk solids begin to separate and sink to the bottom.
Let it cook undisturbed for about 25. 0 to 30. 0 minutes until the sputtering stops and the milk solids at the bottom turn a deep golden brown.
Remove the pot from the heat and carefully fish out the cheesecloth pouch with tongs.
Let the liquid cool slightly, then strain the golden liquid through a fine-mesh sieve into a sterile glass jar, discarding the toasted milk solids left in the pan.

Calories: 120kcalFat: 14g

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