1poundunsalted butter(grass-fed) cut into tablespoons
3quartheavy saucepan - should not be gray or black so that it is easy to see the color when the butter has browned
wooden spoon or heat-resistant spatula
glass jar with lid
Prepare a glass jar with by placing two layers of cheesecloth over the mouth, pushing it down inside the mouth a bit. Use a rubber band to help keep it in place.
Place the butter in the saucepan and slowly melt the butter over low heat, stirring gently until it has completely melted; about 20 minutes.
When the butter has melted, increase the heat to medium and bring the butter to a simmer, stirring often. The butter will have some foam and make a crackling sound, bubbles emerge from the foam and may spatter a bit, so use caution. You will notice that as the foam becomes thinner, the bubbles will become larger. Allow the butter to simmer until the crackling sound has stopped; about 15 to 20 minutes.
Continue to simmer, stirring constantly, keeping a watchful eye to ensure the butter does not burn. Simmer until the milk solids will curdle and separate and attach to the sides of the pan from the gold liquid. Scrape down the sides of the pan now and then to help them settle to the bottom of the pan. The butter will become more translucent and the bubbles will disappear. Turn off the heat when the solids just turn brown; about 10 more minutes - this is where the distinctive nutty flavor comes from!
Allow the ghee to stand for about 5 minutes. Then gently pour the ghee into the prepared jar. At this point, the ghee is a beautiful liquid gold color. Allow the ghee to become room temperature before placing on the lid.
Use immediately or cover with a lid. Ghee will remain fresh for several weeks at room temperature, but can last months when stored in the refrigerator.
For best results, use grass-fed, organic butter whenever possible. This will ensure you’re getting the maximum amount of nutrients without additives and ingredients you don’t want or need. Use ghee in moderation and use less than you would your normal cooking oil. I have noticed that you don’t need as much you would other cooking oils.Recipe adapted from Sara Moulton
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