Glorious golden ghee! Healthy, tasty, and, well, like buttah (except bettah).
Oh gee, ghee is expensive! The hub and I have gotten it in two different local stores and have paid $10.95 for a 10-oz. jar in both stores. As my mom says, “That’s too rich for MY blood!” But ghee (butter that’s had the milk proteins removed — pronounced with a hard “g”) is reported to be very beneficial for a healthy body. For more information on ghee’s nutritional benefits, read the article “Ghee, Better Than Butter” from Yoga Journal.
The hub and I love ghee on top of sweet potatoes, squash, and other veggies. And it’s great to cook with, giving a buttery flavor to eggs, sautéed veggies, and fish.
We don’t want to pass up the health benefits just because of the high price tag. But unless I want to find new white hairs sprouting from my luxurious mane every time I go grocery shopping, it’s clear I need a plan to get my healthy, lovely ghee on the cheap.
The solution? Make my own. The process is quick, very easy, and I can net about 10 fl. oz. from a pound of butter, the same amount as the $10.95 jar. I bought butter on sale last week for $2 a pound. See what I’m sayin’?
1 lb. butter — organic from grass-fed cows is best to avoid pesticides and other stuff you don’t want to eat
1 cheese bag — a cotton bag with a drawstring used to make cheese, or you can use several layers of cheese cloth, but fold it several times to make the weave dense enough to catch the dairy proteins. Make sure the square you end up with is large enough to fit inside the jar with some sticking out of the top (see instructions).
1 glass jar large enough to hold the ghee — you need a jar with a lid
1 medium saucepan and a large spoon
Total time to make: about 15 mins.
Yield: about 10 liquid ounces
- Put the butter in the saucepan and cook over low heat until the butter melts.
I’m mel-l-l-ting! I’m mel-l-l-ting!
- The butter will form a layer of foam on the top. It may take several minutes to get to this point, so be patient.
Wait until foam completely covers the melted butter.
- Using the large spoon, skim off as much of the foam as you can and discard. You can also use a slotted spoon if it’s easier, but I have never been able to get the foam from slipping through the slots back into the pan.
In some circles,skimming a little off the top will get you in deep trouble.
- Keep the pan on the heat until you can see the milk proteins settle on the bottom of the pan. The liquid should be clear enough to see through easily.
The cloudy clumps in the bottom of the pan are the milk proteins you want to get rid of.
- In the meantime, place the cotton bag inside the jar.
Make sure the bag corner is tucked way down into the jar.
It should look something like this from the top.
- When the milk proteins have settled, pour the hot ghee into the cotton bag. You can put all of it in, including the milk protein clumps. However, I find that the milk proteins tend to “plug up” the bag and prevent the last bits of ghee from straining into the jar. So I pour in all of the ghee, and when I get to the clump of milk proteins I hold them back with a spoon as I pour slowly and try to get as much ghee into the bag as I can. Discard the milk proteins.
Pour it in slowly, it’s hot stuff!
- After all the ghee has strained into the jar, remove the bag from the jar. Allow the ghee to cool completely before putting on the lid.
Let the ghee cool before you put the lid on the jar.
The ghee should look something like this when it has cooled.
- Rinse the bag (it will be greasy) in very hot running water until all the grease is gone. No need to use soap. Hang to dry.
Your ghee does not need to be refrigerated. It will stay soft at room temperature for a long time. Enjoy!!