Ghee
Ghee is an ancient cooking fat used all over the world. This nutrient dense, clarified butter is extremely delicious and often tolerated by people with dairy sensitivities. No more than 5 min prep time.
Ingredients
- 500 grams butter (unsalted) best pasture raised, organic
Instructions
- Put the whole block/s of butter in a heavy-bottomed pot, slowly melt on low heat.
- Once melted, the butter starts to bubble and foam while the water evaporates. A thin layer of solids forms on top.
- Simmer on low heat until most of the white foamy bubbles have disappeared. You’ll see accumulated milk solids on the bottom of the pot. This process can take anything from 20 to around 40 min depending on the pot and heat intensity.
- Let cool down for 15 min, then strain through a tight metal sieve or a coffee filter into glass jars.
Notes
- Ghee is something I always make when I’m in the kitchen preparing a meal anyway. It is no effort at all but still it’s easier being around observing the process, at least if you’re new to making ghee.
- If you’ve cooked your butter for too long and the milk solids on the bottom of your pot turned dark brown, don’t worry. Strain out the solids like described above and you end up with a version of ghee that tastes a bit like toffee.
- When I make ghee I usually make several jars. One I store next to the stove for everyday cooking, the rest I store in the fridge.