Making your own Ghee is easy, and saves you money. Ghee is a type of clarified butter, which has that wonderful nutty flavor. Store it at room temperature (air-tight), or in the fridge. It can be used instead of oil, as it has a lot higher burn temperature than regular butter since the milk proteins have been removed. That makes it perfect to use when reverse searing.
Servings 1 batch
Ingredients
- 18 oz unsalted butter (the better quality the better ghee. Do not use margarine)
Instructions
- Put the butter in a medium size sauce pan, and place it on a medium heat stove.
- Soon you will see foam rising to the surface, this is the water boiling off. Turn down the heat a notch, you want it to simmer, not splash all over. Let it simmer for 30 – 40 minutes, and watch the color of the butter.
- Remove the foam with a large spoon every now and then, but do it very carefully so you don’t stir the butter.
- You will see that the milk proteins start falling to the bottom of the pan, and the pure butter fat becomes clearer. This is the separation we want.
- Now monitor the color of the milk proteins at the bottom. When they start to brown, the ghee is done. Do not let them burn.
- Remove the pan from the heat immediately. Let it cool off for a few minutes, then pour it through a fine meshed sieve or a cheese cloth into a glass or tin jar.
