Homemade ghee….easy as 1, 2, 3! Well there are a couple more steps in between, but it’s really pretty simple, and so much cheaper than buying ghee in the supermarket. I’ve been making ghee for about 2 years now and would never go back to buying it.
Ghee (also known as clarified butter) is pure butter fat. It differs from butter because in the process of making ghee, all of the water and milk solids (milk proteins) are removed. The resulting ghee is a great cooking fat because it is highly saturated and therefore stable at high temperatures. Because all of the water and milk solids (milk proteins) have been removed it won’t burn like butter does if heated too high. It is also a great fat for people on the GAPS diet because it doesn’t contain any milk solids.
Making Ghee, Step by Step
To get the best nutritional value from ghee, use a good quality, unsalted butter from grassfed cows. I like to use Kerry Gold (the silver wrapper is unsalted). Unsalted is important otherwise the resulting concentrated butter fat will be extremely salty!
2. Put the chunks of butter into a pot and turn on to a low heat. Let the butter gently melt. As it melts it will start to hiss, spit and sizzle as the water boils off. Just make sure it’s on the lowest heat setting.
4. As the ghee progresses, it will slowly separate into three layers:
1) The top layer of foam
2) The middle layer contains the liquid ghee
3) The bottom layer is where the milk solids will settle.
If you gently part the foam layer with a spoon, you can see the golden liquid ghee underneath, and you may start to see the milk solids settling on the bottom of the pot.
5. As it continues cooking, the foam will start to turn golden brown and there will be less of it. This is a sign that the ghee is nearly ready! Don’t walk away at this point, because it can start to burn quite quickly.
6. The ghee is ready when:
1) The foam on top has turned a light golden brown color.
2) The middle layer has developed a deep golden color and is transparent – you should be able to see the bottom of the pan. There may also be an aroma like fresh popcorn!
3) The solids have settled on the bottom of the pot and have turned a light brown color.
At this point, remove from the heat otherwise the ghee will burn.
From when the butter first starts foaming, it takes about 25-30 minutes (on a low heat) for the ghee to be ready.
7. Let the ghee cool down for 5-10 minutes, then strain it through cheesecloth into a clean glass jar. My method is to line a sieve with cheesecloth, and then pour the ghee into a funnel (otherwise I found the ghee was riding up over the egde and spilling onto the bench, but I guess that pouring slowly and carefully would also do the trick!)
Ghee will last a long time because the water and milk solids that would otherwise turn the butter rancid have been removed. It may be stored at room temperature but I prefer to keep it in the fridge.
My instructions are based on instructions I found here.
Linking to: Fat Tuesday @ Real Food Forager, Traditional Tuesdays @ Whole New Mom, Real Food Wednesdays @ Kelly the Kitchen Kop, Healthy 2day Wednesdays @ day2dayjoys, Fight Back Friday @ Food Renegade, Make Your Own Mondays, Homestead Barnhop @ The Prairie Homestead