How to Make Ghee
Ghee is basically clarified butter with all the milk solids removed leaving you with pure butter oil or butter fat (Ghee). Ghee is wonderful as a spread instead of butter, it tastes wonderful on vegetables, muffins and anything you would use butter on. You can also saute veggies in Ghee too.
1lb of unsalted organic butter (4 sticks) or fresh churned
Glass Mason jar with lid
In a heavy bottom sauce pan add your butter. Simmer on medium high; do not stir but watch closely because the milk solids will be gathering at the bottom of the pan. You want a golden color but you do not want to burn the milk solids. If your pan is getting to hot remove from the heat. When you see the butter turning a golden color remove from heat. Then strain through a mesh strainer into your jar. Do not put the lid on until the ghee has cooled down. We do not want condensation forming inside the jar. Store your ghee in a dark cool place. A pantry is a perfect place and remember to put the date on the jar.
Your finished ghee should have a faint taste and smell of toffee.
- Always use a clean spoon when using ghee – you do not want to introduce any liquids or food into your lovely golden jar of ghee.
- Use as you would cooking oil and butter. It is delicious on toast or on vegetables.