Ghee is pure liquid gold. It is a magical ingredient to have in the kitchen! Ghee nourishes your body inside and out. This liquid gold is also great for topical application for moisturizing your skin. The milk solids have been removed from the ghee by clarifying it which makes it amazing for people that have lactose sensitivities. Ghee also has a very high smoke point unlike butter, so it can be used to cook pretty much anything without worrying about it burning. The shelf life of this liquid gold is also very long; it will last months on your countertop provided you keep it covered and do not contaminate it with dirty utensils. You can also keep in in your fridge for a year or more so this is a great way to preserve butter.
Ingredients:
- 1 block (2 cups/454g) Butter, UNSALTED
Instructions:
- Place butter into a small pan on medium-high heat and allow the butter to come to a boil.
- Turn the heat down to where the butter is gently simmering and bubbling. Cook for another 10-15 minutes. Do not walk away from it as sometimes it can get foamy and boil over.
- Slowly you will see that the milk solids have started to sink to the bottom of the pot, rather than floating on the top of the pot. The sound of the bubbling ghee will start to change. The bubbles on top get larger, and the sound is akin to popcorn popping. The milk solids will settle to the bottom and lightly brown
- Once your ghee smells slightly nutty or like toffee, your ghee is ready.
- Cool slightly and then pour slowly through a strainer into a clean jar.
