I bet your surprised to hear that.
Technically were talking clarified butter…also known as Ghee, an important oil in the yogic diet.
It is so easy to make and when you make your own you save a lot of money.
Here’s what you need to make your own ghee:
- A saucepan, preferably one with a heavy bottom, one with a spout is every helpful
- A large spoon
- A fine meshed sieve and/or cheesecloth to line your sieve (I find this step optional)
- A large bowl or glass measuring cup (preferably one with a spout)
- One or two glass or ceramic bowls jars to store the ghee
The best quality UNSALTED* butter you can find – organic, grass fed etc. Must be UNSALTED!
I buy 4$ organic grass fed butter blocks from Market Basket.
Melt the butter in a saucepan over medium-low heat. You’ll see thick, white foam start to form at the surface. With a large spoon begin to scrape this foam off and put into bowl or container to collect and eventually throw away. This is the milk fat solids you want to get rid off.
Notice the butter is still rather opaque and milky after a few minutes. Keep scraping off the foam! Stir the butter as it simmers every couple minutes to prevent burning and keep the milk solids from sinking to the bottom of the pan.
As more bubbles and foam form, and you continue scraping the milk solids from the top and sides you’ll notice that the foam will become thinner and the bubbles will become more clear. Continue to scrape the sides of the pan to prevent the milk solids from sinking to the bottom.
The butter will become more translucent as you take out the milk solids, the foam will eventually disappear. When tiny clear bubbles form in the butter, and the butter is clear it is done. You can let this cool slightly and pour through a cheese cloth lined sieve to catch any milk solids that sank to the bottom.
I can usually poor the Ghee directly into my glass jars without using a sieve because I scraped most of the solids out as it ‘cooked’., which also helps it from becoming browned butter. What solids are left tend to stick to the bottom of the pan.
This process takes between 8-15 minutes depending ton how much butter you clarified.
Ghee does not need refrigeration and will keep for up to 1 month. If you fear you did not get all milk solids out you may want to keep in the fridge. I pour mine into a ceramic tea pot and leave on the counter, except when it is hot in the summer.
Enjoy your healthy essential fats! I have been using Ghee for two years and I would not go back to butter! it is easier to digest and has a special taste. I feel much less guilty lathering this golden deliciousness onto my food by the heaping spoonfuls!