Ghee
12 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 cup unsalted butter from grass fed cows, I like to use Kerrygold!
Method
- Throw the butter into a medium saucepan over low heat, and melt it.
- Once the butter’s melted, the clear fat will separate from the milk solids. Continue to simmer the butter gently.
- Once it starts bubbling, you’ll know that the water’s cooking off.
- Watch for the bubbles to gradually get smaller, until the surface of the butter resembles a foam. The milk solids will then start to brown, and some of the solids will clump together and cling to the sides of the pan.
- Keep a close eye on the pan. Once the milk solids turn a deep golden brown and start falling to the bottom (about 8 to 10 minutes after the melted butter starts bubbling), remove the pan from the heat.
- Strain the hot ghee through a triple layer of cheesecloth into a heat-safe bowl or measuring cup.
- Toss out the nasty bits that were filtered out.
- Transfer the ghee from the bowl or measuring cup into a sealed glass jar.
- Once it’s cold, the ghee will be opaque, silky-smooth, and ready to cook with!