GHEE (CLARIFIED BUTTER)
Ghee is another name for clarified butter and is a traditional healing food in India. Ghee is made by melting regular butter. The butter separates into liquid fats and milk solids. Once separated, the milk solids are removed, removing the lactose and casein making butter enjoyable for those with dairy sensitivities. Ghee is shelf stable.
Equipment
- 1 saucepan
Ingredients
- 1 pound unsalted organic butter
- cheesecloth or metal coffee filter or filter paper
Instructions
- 1. Using a medium saucepan, heat butter on medium heat.The butter will melt and then come to a boil. You will hear the butter snaping and crackling as it boils.2. It will begin to foam at the top. Remove the foam with a spoon and toss it out.3. After about 15-20 minutes you will hear the ”voice” of the ghee change. It will get quieter. You’ll see the oil become clear rather than cloudy.4. Take it off the heat and strain it through cheesecloth or use a metal coffee filter and filter paper.You can wait 15 minutes or do this immediately. It’s hot so be careful.Put into a ceramic, glass or stone bowl and cover.6. This ghee will last for about a year unrefrigeratedRecipe from: Liz Lipski, PhD
