Guest Post by Marne Bishop, Vital Food Therapeutics Nutrition Intern. Marne will graduate with her Master’s of Science in Nutrition in July 2017.
Don’t let the multi-step procedure fool you, ghee is fairly simple to make! If you make it at home you not only control the quality but also save money. Many people do better with ghee than butter because both casein and whey are removed in the cooking process.
- 1.5 pounds grass-fed butter
- One medium, heavy-bottomed saucepan
- A large slotted spoon
- Several layers of cheesecloth, or a nut milk bag
- One large bowl with spout or measuring cup, to pour ghee into
- One or two mason jars, for storing ghee
- Cut butter into roughly one-inch chunks to help it melt faster and more evenly.
- Heat butter in saucepan over medium heat, stirring gently every minute or so.
- After a few minutes, the butter will begin to foam and bubble, and you’ll see a thick, white foam begin to form on the surface.
- Keep stirring occasionally until the butter starts to simmer with small, rolling bubbles. Turn the heat down to medium-low at this point, and let it continue to simmer for around 5 minutes.
- As the butter continues to simmer, the bubbles will increase in size and number, and go from a cloudy, foamy consistency to a clearer consistency as the milk solids begin to fall to the bottom of the saucepan.
- Occasionally, give the butter a stir and remove any milk solids that have attached to the sides of the saucepan so they will fall to the bottom. As the milk solids all sink, the butter will begin to clear up and become more translucent. You can also skim some of the white solids that are left on top of the butter, and either reserve them for future use or toss them.
- After another 5 to 10 minutes, the bubbles will have increased in size, the milk solids will have completely fallen to the bottom, and the butter will be almost completely clear and translucent.
- As soon as the butter goes from large bubbles back to foaming for a second time, take it off the heat and let it sit for a few minutes for the foam to settle.
- The color in the saucepan should have changed at this point to a medium, golden brown color, and the smell should resemble butterscotch.
- Line a large bowl or measuring cup with multiple layers of cheesecloth, a flour sack, or a nut milk bag, and pour in the butter. Wring out the cheesecloth to reserve as much of the ghee as possible, and either save or discard the milk solids left behind.
- Transfer the ghee into a glass jar, cover it loosely with a towel or cheesecloth, and allow it to sit out at room temperature for several hours, up to a day.
- The ghee will now be ready to use, and can be stored in the pantry or the refrigerator for several months.
Step One: Cut butter into 1-inch chunks
Step Two: Stir butter over medium heat until melted
Step Three: Continue cooking butter over medium heat until bubbles increase in size and white foam appears on top
Step Four: Allow butter to continue boiling at medium-low heat until milk solids begin falling to the bottom of the saucepan and butter turns to a transparent, golden color (you may need to skim off some of the white solids from the top)
Step Five: Butter will go from large bubbles back to a foamy bubble, this indicates that it is done
Step Six: Remove from heat and allow to sit until the foam settles
Step Seven: After allowing to sit, stir butter gently and notice the difference in color and texture. The milk solids should be completely separated from the butter and be at the bottom of the saucepan
Step Eight: Allow to cool for up to 10 minutes and remove any other milk solids from the top or sides of saucepan before transferring to a bowl
Step Nine: Pour butter into a large bowl, using cheesecloth, a flour sack, or nut milk bag to strain out the milk solids
Step Ten: Squeeze excess ghee out of cheesecloth, nut milk bag, etc. and either discard milk solids or keep them for future use
Step Eleven: Transfer ghee to a mason jar, and allow to sit for 12-24 hours before using