Making ghee is super simple to write about, yet don’t be discouraged if it takes you a while to become confident in making it. I have burned my ghee many times, but you’ll get it right eventually – and it’s so worth it to make your own ‘liquid gold’ to use in your kitchari (and beyond!)
Ingredients:
1 pound unsalted organic butter
That’s it!
Directions:
Using a heavy-bottomed pot, melt your butter over medium heat until liquid. Keep a wooden spoon nearby, you are going to want to stir it often, to prevent burning. Allow the butter to bubble and boil, while you stir often, scraping the bottom of the pot. There will be a foam that rises to the surface, some say scrape it, others say leave it – I leave it. The foam will subside after a few minutes, as the milk solids begin to sink to the bottom of your pan. (A pan with a light colored bottom will be easier to note burning.) The idea of making ghee is to remove water, and remove the milk solids – two things which once removed, allow ghee to last almost indefinitely as a pure oil. As you notice more and more solids in the bottom of the pan, continue to stir. The toughest part is to cook the butter long enough so all the water is removed, but to finish before the milk solids burn. The butter will take on a deep golden color, and you may just begin to smell a faint burning scent as the milk solids turn light brown – take the ghee off the heat, and set on a cool burner to cool. Allow all the solids to settle, then pour the golden liquid off, through a cheesecloth if you have it, into a clean, dry glass container.
Cover your ghee, and store in a dry place – it does not need to go in the fridge! Each time you use the ghee, only dig in with a clean, dry, spoon, which will prevent any molding.
The better your butter, the better quality ghee. Sneha – VTGHEE is made with butter from a single source, Mountain Home Farm in Vermont.