If you've never had homemade ghee, now is the time.
I ask myself every day [for the last 9 days] why I had never thought to make it myself before. Scratch that. I had thought of it. But it seemed hard. It seemed so much easier to just buy it from the store. Well let me tell you.
If you have 30-45 minutes [yes, you can watch your favorite episode of Numbers simultaneously] and want to save 50% or more on the end product, listen close.
Take two pounds pastured [real] butter and place in a pot. Melt over medium heat and bring to a low simmer. You will notice a distinct crackling noise. Continue to simmer until the noise stops [kinda like waiting for popcorn to be ready]. Be careful not to turn the heat up too high or the ghee will burn.
You will notice that the white milk solids, or proteins, will rise to the top and create a foam as well as sink to the bottom of the pot. If you carefully move the white scum on the top, you will notice that the ghee is clear all the way to the bottom of the pot. This means it's ready.
Turn off the heat and let cool for a few minutes. Transfer to a measuring cup or other glass container that has a pour spout [ghee is no fun to clean up from your counter]. Pour through a cheesecloth-lined funnel into a glass jar to separate the ghee from the white solids. Allow to cool at room temperature. Store on your counter. Close to your stove. Use liberally. All. the. time.
0 comments:
Post a Comment