Ghee is a staple in our home. I use it for everything from stir-fry to popcorn. It is delicious and therapeutic, plus many of us with dairy allergies can eat ghee without an issue since the milk solids are boiled out.
I recently finished my last container of my favorite ghee, http://www.amazon.com/Purity-Farm-Organic-Clarified-13-Ounce/dp/B0046IIPMW
Locally I can purchase 13 ounces of Purity Farm ghee for $10, which I don’t mind spending on organic, non-GMO ghee; however, it is cheaper to buy a pound of organic, non-GMO butter to make my own ghee and I get roughly a pound. Not a bad deal.
- 1 pound of butter
- Put butter into a cast iron skillet.
- Turn to medium high heat.
- Butter will begin to melt, stir slightly.
- You will begin to hear the butter boil and the first foam will form on top.
- In the next few minutes the butter will start to turn yellow and the foam will start to dissipate.
- Reduce heat to low and allow butter to continue cooking.
- At this point, the butter will form a second foam and the cooking sound will lessen and stop.
- Part the foam and you should see a nice yellow, clear liquid and the solids should be at the bottom of the pan.
- The ghee is done cooking.
- Remove from heat.
- Pour into desired container through a very fine sieve.
- Strain twice to make sure all solids are removed.
- Allow to cool before putting on lid.
- Ghee does not need refrigeration and has a shelf life of a few months. It can be refrigerated with no harm done to the product.
First foam dissipating
Second Foam – Cooking is coming to an end
Ghee is done!
Ghee is a delightful addition to any dish. It’s widely used in Indian cooking and traditional Indian medicine. It has gut healing properties and is a healthy oil source.
Happy Ghee Making,
The Joyful Homemaker
I actually read somewhere recently that ghee is among the few foods that really don’t ever spoil.