Ghee Recipe-Confident in the Kitchen-Jean Miller

Ghee

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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

  • Makes: 1 cup
  • Servings: 16
  • Calories per: 102
  • Active Time: 10 min
  • Total Time: 20 min
  • Difficulty: Easy
WHAT YOU NEED WHAT TO DO WHY
  • 1 cup unsalted butter
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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