Ghee (Clarified Butter) is a rich and delicious version of butter with a high smoke point and no milk solids.
Butter is about 80% fat and 20% water and milk solids. By this process you’re making it a 100% cooking oil. The great thing about clarified butter is that it’s shelf stable (no refrigeration necessary) and has a very high smoke point.
Which means you get that awesome nutty buttery flavor with none of the burning scorchy mess. And bonus, it’s Whole30 approved. Yay!
|This stuff is SO good.|
|Into the pan!|
|This part takes a while. Don’t rush it!|
|Lots and lots of milk solids!|
|The straining takes a little while too. Be patient!|
|It turns a beautiful bright yellow!|
|Some people use the milk solids in their cooking or baking. But, I don’t really bake, so…|
|I find that one Kerry Gold stick reduces to fit perfectly in an 8 ounce mason jar.|
Ghee - Clarified Butter
- Unsalted butter preferably high quality like Kerry Gold
- Place butter in a sauce pan and melt on low heat.
- Keep heating until it comes to a very low simmer and the top starts to look foamy.
- When no more foam seems to be appearing (5 - 10 minutes), pour through a cheesecloth lined colander into a glass jar. Store in the refrigerator. (Yes, technically clarified butter is shelf stable, but since you clarified it yourself, it's better to be safe than sorry!)