Ghee, or clarified butter, is simply butter with the milk solids removed. It is widely used in Indian cooking and thought to be a healthful fat by Ayurveda medicine systems by aiding digestion and boosting the immune system when consumed in moderation. It can even be used as a massage oil. The great thing about ghee is that it can be used for high heat cooking unlike other healthful oils such as olive, hemp or flax. With the milk solids removed the ghee has a high smoke point and a rich, flavourful buttery taste, making it my choice cooking oil for using over heat. If made properly ghee could potentially last forever.
Ghee is extremely easy to make at home. You can make as much or as little as you would like. Relatively inexpensive, about 8 dollars for 800 ml, I usually start out with 2 pounds of unsalted butter.
(Only one pound of butter in this picture, I made a 1/2 batch)
You melt the butter over low/med heat, I usually keep my burner on about 3 or 4, then slowly simmer and boil for about a half an hour.
See that white stuff on top? You continuously scrape that off, that is the milk solids, and discard or save for a snack for your chickens. Once the butter has been slowly simmering for about a half an hour you will notice less and less milk solids on top and some starting to form on the bottom of the pan. The butter starts to smell almost like toffee when it's done. You simply gently cool, no stirring, until it is cool enough to strain.
Milk solids for the Girls.
Strain Ghee through cheese-cloth or coffee filter.
Store and use. A jar works well. Store out of direct light and heat.
Enjoy!
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