Make Ghee
Ghee is a type of clarified butter that is prepared by boiling butter and removing the residue. It is composed almost entirely of fat. It is widely used in Indian cuisine and is also the main ingredient in some of the ayurvedic medicines.
Ingredients
- 1 pound unsalted butter, preferably organic and unsalted, but ultimately the best butter you can find
- Skillet with high sides
- Fine-mesh sieve
- Cheesecloth
Steps
- Heat a skillet on medium-low heat. When it becomes hot, add the butter, stirring constantly.
- Continue to stir the butter with a wooden spoon until it has melted entirely. This process should take 5 minutes or less.
- When the butter is entirely melted and begins to bubble, turn the heat on the burner down just a bit. You don't want the butter to be boiling so vigorously that it spills and spats out of the skillet.
- Cook for another 25 to 30 minutes until the milk protein starts separating on both the top and bottom of the pan.
- With a fine-mesh sieve, skim the milk protein from the top of the butter. Discard. When you're finished with this step, the only milk protein you should be able to see will be sitting on the bottom.
- Turn the burner back up to medium-low and wait for milk protein bits at the bottom of the pan to begin to brown. This should take 5 to 10 minutes. Remove the pan from the burner before the milk protein bits begin to burn.
- Allow ghee to cool for approximately 5 minutes.
- Strain ghee through cheesecloth on top of a mason jar to remove the toasted milk protein bits. Discard.
- Store your ghee in a cool area or in the refrigerator. Ghee solidifies a bit at room temperature, and becomes a solid once set in the refrigerator. When solid, it can be used as a spread.
Things You'll Need
- Large pot
