Tai kaip cia yra ?
Niu as tai is viso kazkaip pirma karta apie toki daikta girdziu 
Sviesta virti? 
Sviesta virti?
As irgi girdejau,kad reikia kaitinti apie valanda,bet ar reikia perkosti kazkaip neuzfiksavau 
As kazkur girdejau, kad ghee sviestas gaminamas kaitinant sviesta ir vis nugriebiant, tada aceit tas nugriebtas reikalas ir bus ghee. Tai vadinasi ishgrynintas, ishskaidrintas sviestas.
O stai ka radau interneto platumose:
"Geras skonis" apie ghee
Ghee yra bevandenis sviestas, gaunamas mušant naminių buivolių pieno grietinėlę. Šis sviestas kepti buvo naudojamas daugelyje Indijos regionų virtuvių. Ghee, gaminamas iš karvės pieno, dažniau naudojamas per religines apeigas.
Receptas is food network
Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.
Receptas ir paaiskinimas is ayur.com
Bring the butter to boil in a medium saucepan. Reduce heat to medium and cook uncovered until done. There are a couple of ways to determine when it is done. One way is after the butter turns a clear golden color, dip a strip of paper into the butter, then move away from the butter and all other flammables and light the strip of paper on fire, if the paper sputters, crackles and pops, then the water has not been completely cooked-out and the ghee is not yet done. After using this method a time or two you can easily tell by the smell and color when the ghee has been properly cooked. Note when the butter first starts to boil there will be alot of bubbling and gurgling, then this action will subside, next the ghee will begin to develop a foam at the top, at this point the ghee is done. Once you make Ghee a time or two it becomes easy to tell when it is done.
Comments:
What is Ghee? It's is basically butter that has the milk solids and water removed. According to Ayurveda, Ghee (clarified butter) is the best oil for cooking. This is because when used in moderation it stimulates the digestion (Agni) better than any other oil. It also has the ability to increase ones immunity (called Ojas in Ayurveda). Give it a try! It is very tasty and without the side effects of plain butter. If your are like the rest of us around here you will not go back to using any other oil for your cooking. Note Ghee does not require refrigeration if you keep moisture out of it; for example, don't dip a wet spoon into the ghee jar.
Papildyta @ [mergetime]1089212003[/mergetime]
Tiesa, nurodoma, kad pagaminimo laikas yra iki puses valandos.
O stai ka radau interneto platumose:
"Geras skonis" apie ghee
Ghee yra bevandenis sviestas, gaunamas mušant naminių buivolių pieno grietinėlę. Šis sviestas kepti buvo naudojamas daugelyje Indijos regionų virtuvių. Ghee, gaminamas iš karvės pieno, dažniau naudojamas per religines apeigas.
Receptas is food network
Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.
Receptas ir paaiskinimas is ayur.com
Bring the butter to boil in a medium saucepan. Reduce heat to medium and cook uncovered until done. There are a couple of ways to determine when it is done. One way is after the butter turns a clear golden color, dip a strip of paper into the butter, then move away from the butter and all other flammables and light the strip of paper on fire, if the paper sputters, crackles and pops, then the water has not been completely cooked-out and the ghee is not yet done. After using this method a time or two you can easily tell by the smell and color when the ghee has been properly cooked. Note when the butter first starts to boil there will be alot of bubbling and gurgling, then this action will subside, next the ghee will begin to develop a foam at the top, at this point the ghee is done. Once you make Ghee a time or two it becomes easy to tell when it is done.
Comments:
What is Ghee? It's is basically butter that has the milk solids and water removed. According to Ayurveda, Ghee (clarified butter) is the best oil for cooking. This is because when used in moderation it stimulates the digestion (Agni) better than any other oil. It also has the ability to increase ones immunity (called Ojas in Ayurveda). Give it a try! It is very tasty and without the side effects of plain butter. If your are like the rest of us around here you will not go back to using any other oil for your cooking. Note Ghee does not require refrigeration if you keep moisture out of it; for example, don't dip a wet spoon into the ghee jar.
Papildyta @ [mergetime]1089212003[/mergetime]
Tiesa, nurodoma, kad pagaminimo laikas yra iki puses valandos.
Maniskio teta daznai verda. Nepamenu kiek laiko, berods apie valanda, bet kosti tai tikrai nereikia.
nekosiu as jo tik verdu ilgai. As dazniausiai baklava su juo darau...laaabai skanu . Tik kol verdi tai laaaabai smirdi 
Aha, kas ta baklava Turbut virsiu ir as, nes kaip vyro teta pripasakojo, tai ten tas sviestas toks super-duper gaunasi. Jau tooooks sveikas
Turbut virsiu ir as, nes kaip vyro teta pripasakojo, tai ten tas sviestas toks super-duper gaunasi. Jau tooooks sveikas
