Recipes

Ghee – Liquid Gold

just made gheeThis is how I make ghee:

Making Ghee

Cook Time: 1 hour

Ingredients

  • 1.25 lb. (20 ounces) of organic unsalted butter, cut into large cubes

Tools

  • 1  Three-quart pan (or a double boiler to reduce the risk of burning the ghee)
  • 1  spoon (a soup or cereal spoon works great)
  • 1 pint mason jar and lid (16-ounces)
  • 1 canning funnel (can be purchased on Amazon or at Walmart/grocery store. This set looks fun! It comes with a strainer.)
  • 1 stainless steel strainer (small enough to fit in the canning funnel)
  • 1 fine, unbleached cheese cloth folded so it has 4 to 6 layers (or coffee filter)
  • 1 disposable coffee cup (or bowl)
  • *optional thermometer

Make the Ghee: Melt the butter in the pan over medium heat, stirring often.  If adding any infusions, like rosemary, add them when the butter is melted.  When ghee begins to boil, reduce the heat to medium-low so that the ghee is lightly simmering. If using a thermometer, keep the temperature between 221 to 244°F.  The milk solids will start to separate and foam will rise to the top, and water will begin to evaporate.

After about 10 minutes, gently rake the foam of milk solids off the top without disturbing the golden liquid below the surface too much.  Repeat this raking process as milk solids rise to the top.  You’ll begin to see the liquid get clear and solids forming at the bottom.

If the milk solids start to burn but the liquid is still cloudy, transfer the liquid to another pot. When the ghee stops bubbling (no more steam) and you smell a hint of toffee, the ghee is ready. If using a thermometer, the temperature will rise above 266 °F and the milk solids will brown. Remove the pan from heat.

Tip: If the milk solids at the bottom of the pan start to burn but the liquid is still cloudy, the heat is too high. These burned milk solids will make your ghee smell and taste burned, and this is not awesome. Transfer the ghee to another pot and discard the burned milk solids.

Store the Ghee: While the ghee is still hot and liquid, it is ready to transfer to the mason jar.  Set up: Place the canning funnel in the mouth of the mason jar.  Set the tea strainer in the funnel.  Place the cheesecloth or coffee filter in the strainer.

Slowly pour the ghee into the funnel and let it strain into the mason jar.  As the ghee filters into the mason jar, pour more ghee.  Repeat this process until no more ghee is left in the pan or your jar is full.

When all the ghee has been filtered, close the lid and you are done!  As the ghee cools, the lid may pop creating an awesome vacuum seal.

I love Titly’s video: https://www.youtube.com/watch?v=wkZgIN4cZYc

If you have questions about ghee, please feel free to leave comments or ask me any questions.

Much love,

Diana

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