Ghee (Clarified Butter)Makes a bit less than 4 1/2 Pints
- Start with the best unsalted butter you can find. Right now, for us that is Larsen’s Creamery Mother’s Choice Organic Butter.
- Put 4 lbs of butter in a heavy stainless steel saucepan and turn on medium-low heat. You can make less at a time in a smaller pot, but this amount helps prevents scorching and gives you a good amount to have on hand. Ghee keeps at room temperature for 2 months or longer!
- Simmer the butter, occasionally stirring gently. It will begin to make a foam on top.
- When parting the foam shows a clear golden liquid underneath, you can skim it off. I like to see what’s going on so I skim it. Lots of people just leave it.
- Turn the heat down if necessary. The butter will boil gently and make a crackling sound.
- When the crackling stops and new foam stops forming, the ghee should be a golden, clear color. It will also be mildly fragrant. That means it’s almost done!
- Set up cheesecloth or coffee filters in a sieve and pour the ghee through it into a bowl. The filter will catch the foam and the milk solids.
- Pour the ghee into jars. It will be clear and golden. If it’s not clear and golden, return it to the pan and simmer it a bit longer, then filter it again.
- Allow it to cool. The ghee will be solid when it is cool. You can store it on the counter or in the refrigerator.
This post is part of Real Food Wednesday, Frugal Days, Sustainable Ways, Gluten Free Wednesdays, Healthy 2Day Wednesdays, Allergy Free Wednesdays, Make Your Own Monday, Fat Tuesday, Hearth & Soul Blog Hop, Made From Scratch Monday, Pennywise Platter, Full Plate Thursday.