I was walking down the isle at Wal-Mart when this jar of ghee caught my eye. I was shocked to see that this little jar was a whopping $8, when you can go to Sam's Club and get 4 lbs of butter for $10 and make your own!! Not only would you get more for your money, but you can also avoid that plastic jar that you are going to end up throwing away anyways! Win/Win!) So quickly, I thought it could be beneficial to share with you how to make your own ghee!!
1. Cut the butter into small pieces, apply to medium heat to melt the butter, turn it to medium-low to simmer, allow it to bubble and separate.
2. As the milk proteins rise and sit on the surface, use a spoon to skim the white solids on the surface and throw them away. (This process takes time for the butter oil to turn clear, so continually remove the solids.) Once most of the milk solids have been removed from the surface of the butter, there will be some white solids lingering on the bottom. You can choose to be done or continue for a more "nutty" flavor.
3. Continue to simmer the butter over medium-low heat. (Do not to take your eyes off the butter. It will quickly begin to change a golden color with amber brown solids formed at the bottom of the pan.) When you see the change of color and smell toffee flavors, turn off the heat and remove the pan from the stove.
4. Allow the ghee to cool for about 3 to 5 minutes. Transfer the ghee to a clean and dry glass jar. I keep glass Jars that I've purchased other products in for purposes like this.) Your ghee can be stored at room temperature for up to 3 months, or refrigerated for 1 year. The butterfat will naturally solidify at room temperature and below, creating an oil that needs to be scooped out of the container. At this point you use ghee in replacement for olive oil, etc. A little bit goes a long way so keep that in mind also.
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