Learn How to Make Delicious Ghee
Ghee is simply delicious! I mean, who knew!?! I certainly didn't until I gave it a try and now I can't imagine my pantry without it.
What is Ghee
Ghee is made from cow's milk by a process that evaporates the water and separates the fat from the milk solids. It is an excellent source of Vitamin E and also a good source of Vitamins A, D, and K. It is rich in antioxidants and cooking with Ghee may help your body absorb more nutrients.
Why I Love Ghee
Healthier choice
Handles high heat without burning
Shelf stable
Rich source of vitamins, antioxidants, and healthy fats
And it's soooo good!
Different Methods for Making Ghee
I have learned two methods for making Ghee and the first one is definitely less hands on and it does work well, but you don't get the same result in taste or benefits. But when you are short on time and Ghee, it's a quick and easy way to get a new batch made so we'll cover that first.
Items You’ll Need:
2 lbs. Butter (grass-fed preferred)
Casserole dish or heavy bottom pot (depending on your method choice for making Ghee)
Quart-size Mason jar (clean and dry well)
Method 1:
Turn the oven to 350 degrees. Place the clean and dry Mason jar on top of the stove toward the back so it can warm up from the heat of the oven. Cube 2 lbs grass-fed butter and add to the casserole dish. Place the casserole dish in the oven and set the timer for 30 minutes. Read, feed the animals, start dinner, you've got 30 minutes to do other things.
Once 30 minutes has passed, CAREFULLY remove the dish of butter from the oven. The butter is very hot and it will burn you so be careful. Place your nice warm Mason jar next to the butter. Add the funnel to the mason jar and cover with cheesecloth. The cheesecloth will stop any bits we catch with our spoon that we don't want in our Ghee. Begin spooning the butter from the top of the casserole dish and into the jar being very careful not to disturb the milk solids that have fallen to the bottom. We don't want those. Continue this process until the butter fat (Ghee) has all been removed from the casserole dish and only the milk solids remain. But don't throw those out because your dogs and cats will love it drizzled over their food.
Watch this and let’s make Ghee together.
Method 2 (preferred):
As in the first method, cut the butter into cubes but add the cubes into a heavy bottom pot and place over medium-low heat on the stove. Melt butter and stir as needed to distribute around the pot and to help it melt evenly.
SPECIAL NOTE:
DO NOT allow the butter to get too hot. Keep it cooking very low and slow to keep from burning the milk solids that will separate and fall to the bottom of the pot. Remember, Low and Slow.
Tiny Bubbles
Note: Please notice the Mason jar on the back of the stove. This allows it to warm slowly as the pot of butter heats. Turn the jar halfway through the process to ensure the entire area of the jar is warm which will make it safe to pour hot Ghee into it without it breaking.
As the butter has melted and is beginning to heat up, tiny bubbles and foam will begin to appear around the edges of the pot.
Big Bubbles
The foam is getting to be more prevalent and the big bubbles have begun to appear. You see, the process of making Ghee is to heat it slowly. Allowing the heat to evaporate the water in the butter while the fats rise to the top and the milk separates and falls to the bottom of the pot. Cool, huh!?
Lots of Foam
Once the top is covered with foam and there are lots of bubbles, it's time to turn the heat down to a simmer and begin to gently skim the foam off the top of the butter. Save the foam in a little bowl for your puppies, they'll love you for it. Or you can spread it on a piece of toast, that works too.
Gently Skim
This is where a watchful eye and patience comes in and you won't regret it. Making Ghee this way creates a slightly toasted buttery aroma that fills your kitchen and has everyone asking "what is that smell" with delight in their eyes.
As you can see in the photo above, when skimming the foam off the top of the butter, stay on the top and skim a little at a time. You DO NOT want to disturb the milk bits on the bottom of the pot. The separation is what we want.
High Pitched Bubbles
In the photo, you see tiny little bubbles and not much foam left. We're getting close y'all! But listen.......seriously, listen to the butter and you'll hear these sizzling little high pitched bubbly sounds which means we've reached our next step. You should also begin to smell a slight toasted nutty butter scent. If you don't that's okay. It just means that you need to cook it a little bit longer. But keep it low and keep skimming the foam off.
Ladling It Up
The Ghee is done and now it's time to begin gently ladling it up and into the Mason jar through a cheesecloth that has been placed over a nice wide funnel. Be sure to leave the milk bits behind but if you accidently pick up a few the cheesecloth will catch them and keep them from mixing with the Ghee.
Let It Cool
Clean the rim of the Mason jar with a little vinegar on a paper towel. Seal (finger tight) with a clean and dry lid and ring. Allow to sit on the counter until the Ghee has completely cooled. Once it has cooled, you can store in the pantry or keep it close by on the counter. Enjoy! I can't wait to hear what you think.
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Disclaimer:
Some of the links above are affiliate links which means that I receive a small commission on qualified purchases at no additional cost to you. I only recommend products that I would use myself.
If you try this recipe and love it, please give it 5 stars and add a photo of your Delicious Ghee to Instagram and tag me @simplymadehomestead.
Thank you so much!
Marian
