Food Prep Friday – Homemade Ghee (Clarified Butter)

Food Prep Friday – Homemade Ghee
Author: Coach Nancy
Ghee is a type of clarified butter. It is different than regular butter and it can actually complement a slim, healthy lifestyle. Although ghee derives from cow’s milk, it is free of casein! Because it is a clarified butter, ghee comes from milk that has been boiled to the point where the water and milk solids, most of which are protein, have been boiled off. What’s left is pure butterfat. And yes, this butterfat is high in saturated fatty acids and cholesterol, normally considered risk factors for cardiovascular disease. But in controlled dosages, ghee will only improve your heart health.
Ingredients
  • 1 pound of the best quality, unsalted butter you can get your hands on (we use KerriGold butter that we find at the co-op)
Instructions
  1. Heat a wide-bottomed skillet with high sides (for splashing/bubbling) over medium-low heat.
  2. Once hot, add butter. Use a wooden spoon or spatula to stir the butter and speed along the melting process.
  3. Once butter is completely melted and begins to bubble, very slightly lower the heat. You want a steady bubble but not so much that the butter is jumping out of the pan or spraying on the stove top.
  4. Cook for 25 to 30 minutes or until the milk protein has completely separated and there is a layer on the top and bits on the bottom of the pan.
  5. Begin carefully skimming the top layer off until ghee looks clean (except for bits on the very bottom) and discard.
  6. Slightly raise the heat back up to medium-low and continue cooking another 5 to 10 minutes until most of the bubbling stops and the milk protein bits on the bottom of the pan begin to brown. Do not let them burn!
  7. Immediately remove the ghee from the stove top and set somewhere to cool.
  8. Once cool, strain through a fine mesh strainer or cheesecloth. Discard the toasted bits from the bottom of the pan.
  9. Store ghee at room temperature in a glass container or mason jar and use as needed.

 

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