Ghee, also known as clarified butter, is delicious! It’s easy to make at home and perfect for those of us that are dairy sensitive because the milk solids are removed. Ghee is shelf stable and has a high smoke point making it a great cooking fat.
HOW TO MAKE GHEE (3 EASY STEPS):
Remember to start with the best ingredients possible by using unsalted, organic, grass-fed butter.
Add a pound (or two!) to a small pot and cook on low heat. Once the butter is melted and it starts to simmer, you’ll notice the ghee separates into three layers.
Foam forms on the top and it’ll sputter a bit, which is the water evaporating. Skim off the foam with a spoon (you’ll have to do this several times). As the ghee continues to cook, that foam turns into clear bubbles and the middle layer becomes translucent. You should also start to see the milk solid sludge sticking to the bottom of the pot.
After 25-30 minutes, your ghee should be done. Turn off the heat and let it cool for a couple minutes, then strain it into a glass storage container. The ghee will become opaque and light yellow as it cools.