1 stick of butter
cheesecloth
In a shallow pan, melt one stick of butter over very low heat.
Once the butter is completely melted, turn the burner up a notch or two, but do not increase the heat over the medium setting. The butter should begin to foam, hiss, and bubble very slowly, but not boil. This process of evaporating the water should take between 10-15 min, depending on the heat of the burner; however, do not rush this step. Do not stir the butter during this entire process.
Once the water has evaporated, the butter will stop bubbling and hissing. The milk solids at the bottom of the pan will brown very quickly, so watch carefully. Using a spoon, gently push aside the foam and watch the milk solids for browning. The butter will suddenly smell very nutty when it begins to brown. Turn off the burner and remove the pan from the heat. Allow it to cool for 10 min.
Carefully strain the ghee through a cheesecloth into a clean jar or small bowl. Store covered on the counter, refrigerator, or freezer. Also, the browned milk solids are deliciously edible and can be added to other dishes with their nutty flavor, like with scrambled eggs.
~Yields 6 tbsp ghee.
Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/
URL to recipe: http://brielegrandfromage.blogspot.com/2010/08/organic-homemade-ghee.html
Copyright © 2010 Le Grand Fromage. All rights reserved.