If you are anything like me, you might be thinking to yourself “Why not just use real butter?” This is a completely fair question, especially since ghee seems to be hard to come by in those fly over states like Iowa where I grow up, and ghee seems to cost a lot more than butter.
Have no fear my friends, ghee is really easy to make on your and contains plenty of vitamins (A, D, E and K) that help our eyes and bones stay healthy, which makes it totally worth our time. Ghee helps these important vitamins get into our bloodstream because of all the dietary fats they contain, ghee contains an important antioxidant named CLA which has been shown to prevent cancers in animals, and ghee makes an excellent cooking medium because it does not break down into free radicals during high heat cooking like many other oils do.
Now that I have you on board, you may be asking yourself “what is ghee?” Ghee is a form of clarified butter. Which means it is butter that was heated until the milk solids separated from the liquid. Then it was heated some more, until the liquid evaporated and the solids began to brown. The result is a thick yellow-brown paste with an intense nutty buttery flavor.
Ghee originated in India, where the heat spoils conventional butter. Clarifying it prolongs its unrefrigerated life from a couple weeks to many months.
Real Quality Butter about two sticks or 8 oz (see picture)
1.) Melt the butter in a saucepan over low heat. As it melts, the clear fat will separate from the milk solids. Continue simmering, gently, and keep a close eye on the melted butter. Bubbles will form and then gradually get smaller, until the surface of the butter resembles foam.
2.) Soon, you’ll see the milk solids brown, and some of the solids will clump together. Remove the pan from the heat when the milk solids turn a deep golden brown and start falling to the bottom, about 8 to 10 minutes after the melted butter starts bubbling.
3.) Place a fine-mesh strainer on top of a heat-safe bowl or cup, and tuck a triple layer of cheesecloth into the strainer. Carefully strain the butter through the cheesecloth, and discard the milk solids.
4.) Store the ghee in a sealed container. After the milk solids have been removed, the ghee no longer requires refrigeration. If you store it in the refrigerator it will last up to one year.
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