Beautiful Golden Ghee!

The other night I was faced with a predicament – a need for Ghee for a Carob Cupcake recipe and nowhere open to get it.  I did, however, have a pound of organic unsalted butter in my fridge.  My only option – make my own clarified butter.

Which I did.  Rather simply.

Ghee (Indian clarified butter) is delicious – a pure form of butter with no milk solids which therefore doesn’t affect some people with milk allergies.  Some Indian and Hindu cultures use ghee both medicinally and spiritually.

I use it in everything.  On eggs, in baked goods, on gluten-free toast.  It is truly medicinal and spiritual.

Here’s how to make it.  Don’t forget to save the solids for sauteing vegetables or adding to hot cereal.

Clarified Butter!

Directions:

• Use as much butter as you want or have on hand, but remember it will shrink by 1/4 – 1/3 in quantity, so if you have a need for a specific amount make extra.
• Place a heavy-bottomed saucepan on LOW heat, as low as possible.
• Add butter and let melt – don’t touch it!
• Heat for about 25 minutes.  The butter will start to bubble and eventually the solids will rise to the top.  Let it continue to make a crackling noise, bubble and separate.
• Skim solids from the top continually (reserve and use them in something else!)
• Heat until the crackling stops.
• Use a metal coffee filter or two layers of cheesecloth in a colander set over a heatproof bowl and pour butter through. I do this twice.
• Reserve clear, golden-hued ghee in a clean glass jar and enjoy on everything.

Bubbling away