Description
Ghee is a trending ingredient, but what exactly is it? It’s also considered as clarified butter, and is a staple in Indian dishes. It’s made by simmering butter until the milk solids separate. This creates a rich, flavored butter oil. In ghee, most of the lactose sugar and proteins are removed.* This results in a final product that can be easier for some to digest! When making ghee, it’s best to use organic, grass-fed unsalted butter
Instructions
- Use a heavy bottomed pan (like a dutch oven). This will help prevent burning.
- Slice butter into smaller pieces to help it melt evenly.
- Apply medium heat then reduce to medium-low to simmer.
- Once the butter is completely melted, the oil will begin to separate from the milk proteins. This protein, you will see rise to the surface.
- Use a spoon to skim the surface and discard the solids.
- This takes time as the butter oil needs to turn clear. Be patient and continue removing the solids. At this point, you have clarified butter.
- Once the milk solids are discarded, you will see other white solids will on the bottom. Leave those to reheat and darken, creating nutty flavors.
- Continue to simmer over medium-low heat. Make sure not to walk away as it will begin to change to a golden color.
- When you see the change of color and smell flavors of toffee, remove the pan from heat.
- Let cool for 3-5 minutes. Line a fine-mesh strainer with a triple layer of cheesecloth.
- Strain the butter oil. You should see the browned solids collecting in the cheesecloth. You’ve just made ghee!
- Transfer to a glass jar.
- Store at room temperature for up to 3 months, or in a refrigerator for a year.*
Notes
Keywords: How to make ghee
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