Ghee
I’ve made ghee before, but it was only a very small quantity. It turned out ok but I think I didn’t cook it long enough nor strained it properly. From that point, I decided to give this another try and it would be better.
I almost ran out of it so yesterday I had to make a quick run to TJ store to get lbs of Kerrygold unsalted butter so I could replenish my ghee stash.
Ghee
Ingredients:
1 lb of unsalted butter (pastured, grass fed would be the best)
a pot
Directions:
1. Melt the butter on the pot in low heat – no need to pre heat the pot prior and no need to bring the butter to room temperature
2. Keep the heat low- the butter will melt and eventually the protein would start to separate
3. I tried my best not to scoop the “white part”
4. The last part was the hardest.
5. So I just put them in the small jar
Do you see the white part underneath? Yup that’s the “milk” part and the top part is the oil – which is the one that you’d use for cooking.
I tried to use coffee strainer and mesh to strain it, but it wasn’t that great. I could still see the “milk part” sneaked through so I figured I just scooped out the oil.
Anyway, now I had my ghee fully stacked and hopefully it’ll last for at least 2 weeks?
TJ has the most reasonable price for Kerrygold butter, but I think it was still quite pricey (8oz for $2.79?) I saw Costco carries it too but only the salted ones. I read on Paleohacks.com that it doesn’t matter whether using salted/unsalted butter to make ghee.
