Friday, March 25, 2011

GHEE (CLARIFIED BUTTER)

4 sticks of unsalted butter, organic if possible
medium size sauce pan
cheesecloth and rubber band
medium size glass jar with lid

Prepare jar by securing cheesecloth over mouth of jar with rubber band, allowing for a little dip in cloth.


Melt butter in sauce pan over medium heat. Butter will start to boil rapidly, loudly, and create a foamy top. Allow to boil at medium heat until the foam diminishes and the boiling slows down.






This is the point when you need to watch it carefully. Tip the pot slightly so you can see the bottom of the inside of the pan. If the remnants that have sunk to the bottom have turned golden
brown, remove pan from heat immediately. If not, cook until golden brown on bottom, checking every 10 - 20 seconds. Remnants will go from white to brown very quickly.



Pour into jar through cheesecloth. Let sit until cool and firm. Ghee does not need to be refrigerated.

The cooking process should take 20 minutes and making your own ghee will save you a lot of money!

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