Ghee is an easy to make, health building fat.
- 1/2 lb. organic butter, preferably grass fed, 2 sticks
- stainless steel pot
- cheesecloth
- sterilized glass jar with lid (any kind will do)
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Place butter into the pot. Melt over medium heat, then reduce heat to low.
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After about 5 minutes the butter will begin to have a froth on the surface. Begin to stir ocassionally and keep an eye on it. You may hear popping sounds as the water breaks the surface and evaporates. It may even appear to be boiling. Keep stirring the surface gently to allow the water to evaporate more efficiently.
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Notice when the popping sounds become intermittent and the water is not releasing so quickly. You'll be able to see through the fat clearly to the bottom of the pan, where the solids are settling. When the solids are all settled on the bottom and the fat smells a bit nutty, remove from heat. This should take about 10-15 minutes, though sometimes it takes close to 20. The fat should be golden brown.
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Allow to cool for 10-15 minutes.
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Pour through the cheesecloth to strain any stray pieces of solids straight into the jar. Skim off any remaining bits of foam. Allow to cool completely without the lid on.
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Store on the counter (lid on) for up to a month. It will keep for several months in the fridge. Enjoy just as you would butter!
While you're in the kitchen making a meal anyway is a great time to make your ghee. You can double, triple, or quadruple the recipe to make it once and last a while.
I left the heat higher when I made the ghee in the video, which results in a browned butter effect. Very tasty, just different.