This form of clarified butter is a flavorful and delicious fat for cooking or on vegetables, without the milk solids that are hard for some people to digest.
Author: Katie Wells
1poundbutterpreferably unsalted, organic, and grass-fed
Cut the butter into cubes and place in a medium-size saucepan.
Heat the butter over medium heat until completely melted.
Reduce to a simmer.
Cook for about 10-15 minutes. During this time, the butter will go through several stages. It will foam, then bubble, then seem to almost stop bubbling and then foam again. When the second foam occurs, the ghee is done. At this point, the melted butter should be bright gold in color and there should be reddish-brown pieces of milk solids at the bottom of the pan.
Let the ghee cool slightly for 2-3 minutes and then slowly pour through a wire mesh strainer lined with several layers of cheesecloth. The small bits of milk protein are usually discarded, though a friend told me that her grandmother used to mix those with flour (or almond flour) and a small amount of honey to make a flavorful fudge-like treat.
Ghee will last up to a month at room temperature or even longer in the fridge.
I use this brand when I don't have time to make homemade.