There is nothing like spending the evening outside in the snow. Enjoying the darkness and crisp air that makes your nose almost numb. Then to come into the house with the wood stove lightened with flames, and a beautiful aroma of fresh baked cookies.
This was my evening last night, and yes it was heaven! The cookies were an added bonus and were extra delicious last night all thanks to Ghee.
Ok I’ll just get right to it because you want to know. Ghee is clarified butter. Yes it’s made directly from butter! What makes Ghee so popular right now is that is has very minimal to no (if you make it right) milk in it. Which is great for those who are allergic or have a dairy sensitivity. Other people also claim it has other benefits such as some good acids that help aid with digestion.
I prefer to use Ghee because I try my best to reduce my dairy consumption. And it’s more delicious than butter. It has a beautiful amber colour to it and smells and tastes like butterscotch. It’s perfect on toast, to use as a cooking oil substitute or in baking. Honestly, it’s phenomenal!
Ghee is also very easy to make. Just need to give yourself thirty minutes without any interruptions. It has minimal steps but you do need to watch the cooking process to prevent the butter from burning.
Let’s do a step by step process!
1. Add Unsalted Butter to a Pot on medium to high heat.
Be sure to use unsalted butter, and high quality. Aim for organic, grass fed butter for high quality ghee.
2. Foam will form, leave it be! Do not disturb!
The milk solids will start to foam and bubble after five minutes. Just keep watching but don’t touch. Leave the temperature still at medium to high and soon the foam will disappear.
3. Milk solids will Seperate
When the foam disappears, this is when you know the milk solids have separated. Forming the Ghee. It will still be light in colour.
4. Cook for another 10 minutes till golden brown!
This is when you really need to watch the butter. Once is starts turning amber, it can go from perfect ghee to burnt real fast. Still do not touch, let the heat do all the work. (I’m using a spoon to show the Ghee starting to brown). You will start to see the milk solids at the bottom start to brown.
5. Remove from heat and scoop the foam
Once your desired colour is reached. Remove the pot from the heat source and let it rest for 10 minutes before you place it in jars. At this point you can scoop the remaining of the foam off the top. It’s important to do this because it contains milk solids. And don’t be frightened by the brown chunks at the bottom. That is just the milk solids that separated and settled.
6. Strain into your Jars!
I prefer to put the cheese cloth in a fine mesh strainer and then pour the Ghee through. It’s important to make sure none of the dark brown milk solids make its way through. You can do this once or a couple of times, your preference. If you don’t have cheesecloth, you can just use a fine mesh strainer. You may need to strain it a few times to ensure no milk solids made it through. Be sure to use glass containers because the ghee will still be warm when you add it to the jars. You don’t want plastic contamination.
7. Store and enjoy!
Keep it in a cool, dark space to store. Be sure to use within 7 days. It will hardened a bit when cooled depending on where it is stored.
I hope you enjoy this recipe and be sure to tag @thejaclynyvonne so I can see your creations!
Thanks for reading,