Ghee (gee) is similar to clarified butter. It has very low PUFAs and an incredibly high smoke point (485°F), making it excellent for searing steaks or fish. It has become so popular that it is now commonly available in most food markets.
|WHAT YOU NEED||WHAT TO DO||WHY|
|1 cup unsalted butter||Add to a 3-quart tri-ply saucepan over medium-low heat; bring to a sputtering simmer (195-205°F, where bubbles continually break the surface), 5-10 minutes. White milk solids will float to the top. When sputtering slows (10-15 minutes) tilt the pan to see past the milk solids. As soon as a few amber bits form, remove from heat to cool slightly (5-10 minutes).||Slow heating allows the milk solids to separate and drop to the bottom where they toast, rather than burn. Toasting adds an extra layer of flavor.|
|Line a funnel with a paper towel. Pour ghee through the paper towel filter into a canning jar; cap tightly. It solidifies as it cools. Store at room temperature for up to 1 month, or in the refrigerator for up to 3 months.|