If your not using Ghee for cooking your missing out. Ghee, a type of clarified butter, is prepared by simmering butter and removing the residue. Spices can be added for flavor.Ghee has a long shelf life and needs no refrigeration if kept in an airtight container to prevent Oxidation. The texture, color, and taste of ghee depend on the quality of the butter and the duration of the boiling.
Ghee, although a type of clarified butter, differs slightly in its production. The process of creating traditional clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. However, the production of ghee includes simmering the butter along with the milk solids so that they caramelize, which makes it nutty-tasting and aromatic.
Ghee is an ideal fat for deep frying because its smoke point (where its molecules begin to break down) is 250°C (482°F), which is well above typical cooking temperatures of around 200°C (392°F) and above that of most vegetable oils.
- 1 pound of the high quality Butter we use Kerry Gold (grass-fed, no antibiotics, unsalted)
- Fine Mesh Skimmer.
- Fine Mesh Strainer or Cheesecloth.
- Glass Container/Mason Jar for storage.
- Heat a skillet over medium-low heat.
- Once hot, add butter. (be careful that the butter doesn’t not smoke) if you smoked it, start over.
- Go slow!
- Once butter is completely melted and starts to bubble, you will want to lower heat. What your looking for is a steady stream of bubbles.
- Cook for 20 to 30 minutes (depending on your stove) or until the milk protein has completely separated and there is a layer on the top and residues/solids on the bottom of the skillet.
- Carefully start skimming away the top layer until Ghee looks clean.
- Discard what ever you skimmed away.
- Continue cooking another 10 minutes until most of the bubbling stops and the milk protein residues/solids that has settled on bottom of the skillet begin to brown.
- Do not let them burn!
- Immediately remove the Ghee from the stove top and set somewhere to cool.
- Once cool, strain through another fine mesh strainer or cheesecloth.
- Discard the solids from the bottom of the pan.
- Store Ghee at room temperature in a glass container or mason jar and use as needed.