Ghee, also known as clarified butter, what a lovely product. I knew it from my holiday in India, but never used it back home, let alone made it myself. But now I know better. This product will be in my pantry always!
Besides that it is a lot of fun making it, where you see really the transformation process of (grass-fed) butter into ghee, the smell and taste are amazing. Good to know is that ghee has a very high smoke point, so is ideal to use in the kitchen when baking, sautéing or roasting. And it it not over yet, ghee fits well in a healthy lifestyle. It contains a lot of importent nutrients. It is packed with vitamin A, vitamin E and vitamin K. It is free of lactose and casein and it contains good fatty acids and short-chain fatty acids, that play an important role in the overall health and especially the gut health.
So I would really recommend to make your own and use it on a daily basis in when cooking. It smells like freshly baked croissants by the way! That should be the only reason you need to start right away…
homemade ghee from grass-fed butter
Slowly melt the butter over a medium-low heat. Use a pan with a thick bottom. Be careful as butter may spatter a bit as the it begins to bubble. Stir with a wooden spoon and let it continue to simmer.
Decrease the heat to low and continue to simmer for 30 to 40 minutes. Stir occasionally. The process that you will witness is that the milk proteins separate from the gold liquid. There will be white foam on the top and some milk fats on the bottom of the pan. Carefully skim off the foam and continue to do so until a bright golden liquid remains. Be careful not to burn the milk fats on the bottom of the pan, when they start turning brown your ghee is ready
Poor the ghee into a glass jar by placing several layers of cheesecloth in the mesh strainer (or use nut milk bags) and slowly pour in the butter.
Let it cool down to room temperature before you close the jar. Make sure you the jar is well sealed. Refrigerated you can keep the ghee for a year!