Ghee, or clarified butter, is the heavenly oil that remains when butter is slowly cooked, and the milk solids separate. Highly regarded as sattvic (pure) and beneficial for the whole body, once you taste ghee, butter will surely be second best. Ghee also is used in fine restaurants, as the oil can be heated to a much higher temperature than butter can. Use as you would butter.
You can purchase ghee at a natural foods store or Asian market. But it’s also easy to make.
Here’s our recipe.
1 pound butter
Warm a medium size pot on low heat for 30 seconds to remove any dust or debris that has settled inside.
Add the butter to the pot and let it melt on low heat, taking care not to burn the butter.
Foam will appear on the surface of the ghee as you cook it. This can be skimmed off the surface with a spoon and discarded. Continue to cook the butter on low until white milk solids separate and sink to the bottom, about 20 minutes.
Use cheesecloth or a fine strainer to strain the oil into a clean jar or container. Discard the milk solids.
Ghee need not be refrigerated. Always use a clean and dry utensil with ghee, as any water added to the ghee will make it spoil quickly.