How to Make Ghee

Ghee is a traditional fat used in India. When the milk solids are separated and strained out, you are left with a very stable fat that is good for medium heat frying. It will keep for at least 3 months in the fridge.

Directions:

* Melt two pounds of unsalted butter in a heavy saucepan over medium heat.

* As soon as the butter begins to boil and foam, reduce the heat to a simmer. Keep the melted butter at a steady simmer until it is golden in color and no foam remains on top.

* Stir occasionally after the whitish curds sink to the bottom. When these curds turn light tan, it's ready.

* Cool the mixture and strain it into a sterile quart jar. Give the solids to yours or your neighbors chickens.

If you do not want to make your own check sources of commercial ghee in British Columbia, Canada or order a food shopping guide for the United States or Canada.

Note: I always encourage everyone to use as much local, grown without chemicals ingredients (organic), and meat, eggs and dairy from animals that were/are free-ranging and were/are raised without hormones and antibiotics. Seafood should be wild from unpolluted waters.

Check out Shopping Guide for food sources.

Enjoy!

Lorraine

Go back to Dairy Products

Please Leave a Comment

I would love to hear from you!