Ghee is a traditional food that was originated in ancient India and considered sacred in some cultures. It is a form of clarified butter, made my separating the milk proteins from the pure healthy fats, creating a flavorful and delicious fat for cooking or on vegetables. Ghee stored on the counter is a liquid but if refrigerated will harden like butter. This is the best, easiest, and most healthy cooking oil. I fry eggs every morning and it just adds another dimension to the flavor of my organic free range eggs.
Simple home recipe to make Ghee
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Recipe type: Condiment
Serves: 2 cups
Ingredients: 16 ounces (1 pound) of butter- preferably unsalted, organic and grassfed
Equipment: A medium size saucepan, a wire mesh strainer, coffee filter or cheesecloth, a spoon, a 16-ounce or larger measuring cup, a funnel, a clean jar for storage (I use an 18 ounce Smuckers Jelly jar)
Instructions: Cut the butter into cubes and place in the saucepan. (I put a one pound block of unsalted homemade butter I made from raw milk from local grass few Jersey cows into the pot).
Heat the butter over medium heat until completely melted.
Cook for about 10-15 minutes on low heat (this will vary based on how hot your stove is). During this time I’m hands on and stiring until it is done. During this time, the butter will go through several stages. It will foam, then bubble, then seem to almost stop bubbling and then foam again. When the second foam occurs, the ghee is done. This second foaming is hard to see so I watch for “browning”. At this point, the melted butter should be bright gold in color and there should be reddish brown pieces of milk solids at the bottom of the pan.
Let cool slightly for 2-3 minutes and then slowly pour through the coffee filter in the wire mesh strainer. The small bits of milk protein are discarded.
Ghee will last up to a month at room temperature or even longer in the fridge. I typically store mine in the fridge, just to me safe.
Use as a cooking oil for stir frys, to top sweet potatoes, or melted on steamed/roasted vegetables. Ghee is much more flavorful and healthy than butter.
Note: Salted / unsalted butter – The only reason salt is added to butter is to extend the shelf life. So if you buy salted butter ir could be several years old. Unsalted butter might be only a few months old and as soon as I get it home I freeze it.