Ghee

MAKES 2 – 8 OZ. JARS OF GHEE

YOU WILL NEED:

 

1 LB. UNSALTED BUTTER, FROM GRASS-FED PASTURED COWS. (PREFERABLY RAW AND LOCAL).

 

*THE BENEFITS OF RAW vs. PASTEURIZED ARE HUGE. RAW DAIRY CONTAINS AN ENZYME (NECESSARY FOR DIGESTION) CALLED LACTASE. IT IS MY BELIEF THAT THIS IS WHY SO MANY PEOPLE ARE “LACTOSE INTOLERANT” TODAY. THIS ENZYME IS ESSENTIAL IN ORDER FOR OUR BODY’S TO DIGEST MILK PROTEINS. LACTASE IS DESTROYED DURING PASTEURIZATION.

 

2- 8 oz. GLASS MASON JARS WITH LIDS

NUT MILK BAG OR CHEESECLOTH

MEDIUM HEAVY SAUCEPAN

 

DIRECTIONS:

 

IN MEDIUM SAUCEPAN OVER MEDIUM HEAT:

  • CUT CHILLED BUTTER INTO SMALL CHUNKS AND PLACE IN SAUCEPAN. 

  • BRING BUTTER TO A SIMMER, STIRRING OCCASIONALLY WITH A WOODEN SPOON.

  • ALLOW MELTED BUTTER TO GENTLY BOIL/SIMMER FOR APPROX. 15-20 MINUTES, CHECKING IT AND STIRRING EVERY FEW MINUTES.

  • BE CAREFUL NOT TO LET IT GET TOO BROWN. IT WILL END UP BEING A GOLDEN BROWN COLOR.

  • REMOVE FROM HEAT, WHEN PROTEIN IN BUTTER HAS SEPARATED (WHITE CHUNKS THAT WILL SETTLE TO THE BOTTOM OF THE PAN).

  • ALLOW TO COOL TO ROOM TEMPERATURE.

  • FIT CHEESECLOTH OR NUT MILK BAG AROUND THE MOUTH OF A LARGE MASON JAR OR LIQUID MEASURING CUP. 

  • STRAIN GEE INTO LARGE JAR OR BOWL  MAY NEED TO STRAIN TWO TIMES. 

  • POUR INTO MASON JARS AND FASTEN LIDS. 

  • STORE AT ROOM TEMPERATURE.