Ghee (gee) is similar to clarified butter, has very low PUFAs, and an incredibly high smoke point (485°F), making it excellent for searing. Store at room temperature for up to 1 month, or in the refrigerator for up to 3 months.
|WHAT YOU NEED||WHAT TO DO||WHY|
||Add to a 3-quart tri-ply saucepan set over medium-low heat; bring to a sputtering simmer. When sputtering slows (10-15 minutes) tilt pan to see past the floating milk solids. As soon as a few bits drop to the bottom and turn amber, remove from heat to cool slightly (5-10 minutes).||Slow heating allows milk solids to separate and drop to the bottom where they toast, rather than burn. Toasting adds an extra layer of flavor.|
|Strain ghee through a paper towel lined funnel into a canning jar; tightly cap. Ghee solidifies as it cools.|