Ghee is clarified butter with its roots in ancient Indian cuisine. It is a wonderful substitute for those who are sensitive to dairy because of its lack of casein and lactose. Although the majority of butter is comprised of fats, there are still traces of milk protein in it. Preparing ghee entails simmering butter, allowing milk solids to separate from the fat, and straining the milk solids away. By removing those proteins, it is much better digested and assimilated by the body. The end product is a rich, nutty flavor, delicious in sweet and savory applications.
16 oz grassfed, unsalted butter
It is imperative to source good quality butter from responsibly raised cows. By doing this, you will be avoiding unnecessary and disruptive antibiotics, hormones, etc. in your ghee as well as maximizing the valuable nutrients found in grassfed butter. Check with your local farmer to see if they have good quality, grassfed butter. Kerry Gold is a store-bought brand that, to the best of our knowledge, is produced from grassfed cows on the countrysides of Ireland. Equally as important as quality butter is that fact that it is UN salted. Salt in the butter can yield a less-than-stellar end product.
Melt butter in a medium saucepan over medium heat. When the butter has melted completely, you will start to see white solids separate from clear butter fat. Continue to gently simmer. Soon the butter will start to bubble, this is the water cooking off the fat. In another minute or two the bubbles will turn into more of a foam, and you will start to see solid forming at the bottom and sides of the pan. Take care to watch this process very carefully, as the butter can turn from a golden-brown sweet spot to burnt very quickly. As soon as the foam on top turns golden brown, remove from the heat. Strain ghee though thick cheesecloth into a heat-safe jar. From start to finish, this process takes about ten minutes. Ghee can be stored at room temperature for several months.