My friend told me a few weeks ago that her favorite food growing up was cotton candy. I couldn’t quite wrap my head around that one since I could really care less about cotton candy. I proceeded to ask what her favorite food is now and she told me that it is butter. This one made more sense to me, though I questioned her logic since butter is a food that needs to be consumed with another food to taste good.
Even though I would personally pick a food that I could eat by itself (like a burrito), she had a very good point. Butter is delicious. It tastes amazing with so many different things. A fresh loaf of bread slathered in butter, cookie dough, chocolate croissants, and pan-fried anything. The problem I have with it (like I told you earlier this week), is that my body doesn’t like butter as much as my taste buds do. Butter is a form of dairy, and has a high amount of casein, which is the part of dairy my body doesn’t like. Luckily, I found a solution to this butter/dairy dilemma and that solution goes by the name Ghee.
Ghee and I have become good friends. Ghee cooks at high heat for me. Ghee reminds me of my good friend butter, but is nicer to me. Ghee is flexible- he can be stored at room temperature or in the refrigerator. Ghee has it all, which is why Ghee is expensive.
Lucky for you, I’ve made a video to show you how to make own ghee so you don’t have to pay that hefty price. It just takes butter, twenty minutes of time, cheesecloth, and some of your normal kitchen supplies. Watch and learn!
What are you waiting for? Go make some ghee!
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- 1 pound // 450 grams of organic butter
- Jar for storage
- Cut the butter into chunks and place into a medium pan. Let the butter melt, while stirring, on medium heat. Once melted, reduce to a simmer. While simmering, the butter will foam, bubble, and then foam again. After the second foam, the butter should be golden yellow with red/brown flecks at the bottom of the pan. Once you see those, you know it is done. This should take 15-25 minutes, depending on your stovetop.
- Take off the heat and let it cool for 2-3 minutes. While it’s cooling, set up your cheesecloth inside a fine-mesh strainer, and the strainer on top of a wide mouthed jar or measuring cup. Pour the butter through the strainer. The milk solids will stick to the cheesecloth, leaving you with ghee in your glass. Pour the ghee into a jar container and use as needed! It can be stored at room temperature, but I prefer to store in the refrigerator so it lasts longer.