Benefits of Ghee (golden ultra-clarified butter)
• Ghee is my go-to fat for cooking, baking and toppings. It enriches the flavors of both sweet and savory foods. Try it on popcorn, it’s amazing!
• Ghee aids digestion and nutrient assimilation. Additionally, people allergic to milk protein can generally consume ghee.
• Did you know that when oil smokes it becomes a trans fatty acid? Ghee is one of the few high temperature unrefined fats / oils that sustains its healthful benefits since Ghee smokes at 485 degrees,
• Organic ghee is available in natural foods stores, but I hope you’ll make your own. It’s easy to prepare, more economical and is much more delicious.
• I recommend using unsalted (sweet) butter because it has a more delicate flavor and is typically fresher since salt is a preservative giving salted butter a longer shelf life.
• Various brands of butter contain significantly different amounts of water and milk solids. The quality of the butter you begin with greatly affects the quality of the ghee you’ll produce.
• Experiment with your favorite organic brands, some brands have more water and when the ghee is cooking down it spits more and the end product tends to be not as nice.
• A higher quality butter will give you ghee which has a more golden verses yellow color and tends to have a more aromatically pleasing aroma. As you can tell this is personal and subjective, after you’ve made ghee a number of times with different brands of butter, you’ll see what I mean
Monique’s Ghee Recipe
• You will need one pint-sized mason jar for every pound of butter you make into ghee.
• Put 1 pound of unsalted, organic butter in a heavy pot with high sides because the ghee spits as it’s simmering.
• Melt the butter over low heat. When the melted butter starts simmering, it begins to foam. Continue at a low simmer with the pot uncovered. I never stir my ghee.
Once the butter is melted and simmering, it should take about 20 minutes to finish. It will take longer if you make a bigger batch.
butter is melted and simmering, it should take about 20 minutes to finish. It will take longer if you make a bigger batch.
• While simmering, white foam appears on the surface and the amount of foam slowly decreases as it simmers. If you YouTube making ghee you’ll see a lot of people saying to skim the foam off the top, it really isn’t necessary since the foam forms a thin, cooked layer on top of the ghee by the time it is finished cooking and this is strained off in the final steps.
• As the butter / ghee continues simmering, you’ll see that it becomes more and more transparent.
• From time to time, use a wooden spoon to gently move the surface of the simmering butter to better check its transparency. Don’t go deep with the spoon; the purpose is not to stir but to check if the clarified butter is taking on the lovely golden color so characteristic of ghee.
• Keep a close eye on your ghee when it gets to this stage, as it can quickly get overdone! I’m telling you this from experience:)
• You will know the ghee is finished when it has a rich, sweet pop-corny smell and a golden transparent color. You have heard of curds and whey. When the ghee is finished cooking, the curds will have settled to the bottom of the pan and be a golden brown. The whey/foam stays on top as a thin, cooked layer.
• When the ghee is done take it off the heat at once as it can easily burn at this point.
• The next step is to strain the ghee while it is still quite warm. I use a metal strainer over a metal bowl. Cut out a triple layer of cheese cloth to fit the strainer. Pour everything into the cheese cloth, the cooked whey ends up in the cheese cloth and the cooked curds usually stay stuck to the bottom of the pot.
• When the ghee has cooled but is still liquid, pour into the mason jar.
• Allow the ghee to cool thoroughly at room temperature and solidified before putting the lid on the jar. This prevents condensation from ruining the ghee.
• DO NOT REFRIGERATE YOUR GHEE. This causes condensation which can ruin your ghee. Keep it in the pantry. Unopened Ghee has a lengthy shelf life.
• It is also important to always use a perfectly clean utensil to scoop out ghee for use in cooking. Never get food particles or water in your ghee as this will cause it to go bad.