How to Tuesday - Ghee

Since last month's How-To was Cultured Homemade, Handmade Butter, I thought why not follow through with another butter based recipe...Ghee.
Ghee is a type of clarified butter widely used in Indian cuisine, traditional medicine, and religious rituals. Ghee differs from clarified butter because it specifically uses cultured butter, though both can be called Ghee. In fact, care must be taken when buying products labeled 'Ghee' as they can include hydrogenated vegetable oils, containing high levels of trans fat. 'Desi Ghee' usually means all butter ghee. But why worry when you can make it yourself. You just need 3 things - Butter, Cheesecloth and a Sterile Glass Jar. The other important things are time, and a stove. 

Here's my recipe for Homemade Ghee:

Makes 6 oz Ghee

Ingredients:

8 oz Unsalted Cultured Butter, 8 oz Sterile Glass Jar, Sterile dry Cheesecloth

Prep Work: Throughly wash & dry the glass jar.  Layer the cheesecloth over the top of the sterile glass jar, keep it in place with a rubber band.

Directions:

1. Put the butter in a saucepan on the stove over a low flame and allow to melt. 

2. Continue checking on it and allow it to stay on low flame for 15-20 minutes, and you will see the milk solids separating and floating to the top and sides. Use a mesh sieve to scoop out the solids and throw away. Make sure there is little to no solids left in the ghee, it should have a nutty rich aroma, and a yellow orange color to it.

3. Turn off the heat and pour the ghee into the sterile jar through the cheesecloth. Allow to cool before removing the cheesecloth and replacing with the lid.

Few pointers to keep your Ghee fresh: 

1. Always use a clean, dry spoon. 

2. Do not leave it open.