Ghee (gee) is similar to clarified butter, has very low PUFAs, and an incredibly high smoke point (485°F), making it excellent for searing. It also sports a delightful nutty flavor that enriches any dish. Store at room temperature for up to 1 month or in the refrigerator for up to 3 months. It is beautiful. It is clean. It is natural! I guarantee you will become addicted to ghee once you start using it.
Ghee Recipe
| WHAT YOU NEED | WHAT TO DO | WHY |
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In a 3-quart tri-ply saucepan over medium-low heat, bring butter to a sputtering simmer. When sputtering slows (~12 minutes) tilt pan to see past the floating milk solids. As soon as a few bits fall and turn amber, remove from heat to cool slightly (5-10 minutes). Strain through a paper towel lined funnel into a canning jar; tightly cap. Ghee solidifies as it cools. | 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. |
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