Quality grass-fed butter that comes from happy cows is something that just makes vegetables go POW! Just when you think you couldn’t love something any more, along comes its cousin, or brother, or sister, or whatever you want to call it – Ghee.
Doesn’t ghee just want to make you say WHOOPEEEE! Ok, I’m officially weird.
Ghee has a delicious nutty flavour and can withstand high cooking temperatures unlike butter, which tends to simply burn. It’s a simple process that involves cooking the butter long enough to ‘brown’ and separate the milk solids from the fat. It’s something that can often be eaten by those with lactose intolerance because the milk solids have been removed from the equation. Essentially, it’s just butter oil. Pretty neat, huh?
So here’s what you got to do.
Allow the butter to melt in a good quality cooking pot.
The butter will start to bubble. Keep an eye on it so it doesn’t burn. The milk solids will start to form and ‘froth’ on the top.
At the 5-10 minute mark, sediment will now start to form on the bottom. Allow the clear butter oil to cook for another 10-20 minutes. Keep the temperature low though so as to not burn it.
You’ll now be able to strain the butter oil to separate from the milk solids. Do this by either using a tea-strainer or a cheese cloth. Allow to sit aside and cool before storing in a glass jar.
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