Ghee is a type of clarified butter used widely in the Indian cuisine and also in many Paleo recipes. Ghee is made from unsalted butter that is heated in a sauce pan until all milk proteins, sugars and water has evaporated. After the heating the butter doesn’t contain any lactose or sugars. Like any clarified butter ghee consists of saturated fats. Ghee can be used in stir-frying and other cooking methods that require high temperatures. Store ghee in a refrigerator in dark glass containers where it lasts for 2-3 months. Because ghee will harden in refrigerator keep a small jar of ghee in your kitchen cabinet (away from light) for daily use.
How to make Ghee
1 Pound of unsalted butter
Put unsalted butter in a steel sauce pan. Ghee is prepared without the lid so that the water can evaporate during cooking.
1. Heat and melt the butter over low heat. Stir the butter with wooden spoon.
2. Over the next 30 minutes the water will evaporate and the milk proteins will surface as a foam on top of the melted butter, some of it will fall to the bottom of the pan. Remove the foam on top with a steel skimmer. The protein foam should be golden brown If the foam is dark brown the temperature has been too high.
3. When the ghee is ready it’s transparent in the middle and has a nutty popcorn smell
4. Remove sauce pan from the stove and let it cool down for a bit. Skim all of the protein from the surface.
5. Pour ghee carefully in glass jars so that the protein stays in the bottom of the sauce pan