HOW TO MAKE GHEE| DELICIOUS CLARIFIED BUTTER

Have you had ghee?

If not, I can’t wait for you to discover what you’ve been missing!

But before we begin, please read my earlier post on exactly what ghee is, and the numerous HEALTH BENEFITS of this delicious food and medicine!

Prep time: 10 minutes
Cook time: 10-20 minutes max
Total time: 20-30 minutes

Making Ghee

Prep time: 10 minutes
Cook time: 10-20 minutes max
Total time: 20-30 minutes

What You Will Need

  1. 1 pound of butter – I suggest a grass-fed butter, organic if possible, and unsalted. This will produce the best tasting ghee. At the very least, use a high quality butter.
  2. A medium sauce pan
  3. Cheesecloth
  4. Wire strainer
  5. Spoon
  6. Glass jar for storage

Directions

1. Cut the butter into cubes and place in saucepan
2. Gently melt butter over medium-low heat until completely melted (this will happen quickly)
3. Reduce to a simmer
4. Continue to cook for about 10-12 minutes, depending on your stove, as the butter turns to ghee.

  • During this time the ghee will go through few stages – it will foam, then bubble, then separate into three layers. This is fun to watch! It also smells soooooo uniquely delicious. It’s better than baking!
  • The milk solids will move to the bottom of the pan, and the clarified butter will float between the solid bits and the foam layer on top.

5. Once the separation occurs, allow the ghee to cook a little longer (a few minutes maybe), until that fragrant smells becomes sweeter, and the color becomes more golden than  when you started. The milk solids will begin to brown at this point. You can turn it off now, or allow it brown a little further if that is your preference. *Some people, myself and my kids included, enjoy eating the milk solids once cooled.
6. When the ghee is finished, skim off all of the foam with spoon or strainer, turn off the heat, and allow things to settle for a few minutes.
7. Next, carefully pour the golden layer through a strainer lined with cheesecloth (I’ve done it once without the cloth and got some of the bits in my jar).
8. Place the lid on the jar, but leave it slightly unsealed.
9. Allow the ghee to solidify on your kitchen counter overnight. This is also fun to watch, as it changes colors while it solidifies. If you live in a very humid climate, you might prefer to put in the refrigerator immediately. I have done both, and I really don’t have a preference. In fact, oftentimes I will make two jars at the same time, keeping one in the refrigerator and one on the counter so we can choose between soft and hard spread at our leisure.
Ghee can last at room temperature for weeks, as long as you were able to strain all the solids out.

So Many Uses
Ghee is multi-talented! In addition to cooking with it and adding it to your foods, you can even use ghee as a body moisturizer and massage lotion (I dab it in my nostrils to relieve dryness). It’s also widely used as a carrier oil for herbs. And guess what ladies! Melted ghee makes an excellent eye bath for tired strained eyes. Just place soaked cotton balls on your eyes for 15 minutes, and wa-lah!

So, as you can see. It’s time to get your Ghee on!

So Many Uses

Ghee is multi-talented! In addition to cooking with it and adding it to your foods, you can even use ghee as a body moisturizer and massage lotion (I dab it in my nostrils to relieve dryness). It’s also widely used as a carrier oil for herbs. And guess what ladies! Melted ghee makes an excellent eye bath for tired strained eyes. Just place soaked cotton balls on your eyes for 15 minutes, and wa-lah!

So, as you can see. It’s time to get your Ghee on!

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