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How To Make Homemade Ghee

January 29, 2014 //  by Dr Hagmeyer

If your not using Ghee for cooking your missing out. Ghee, a type of clarified butter, is prepared by simmering butter and removing the residue. Spices can be added for flavor.Ghee has a long shelf life and needs no refrigeration if kept in an airtight container to prevent Oxidation. The texture, color, and taste of ghee depend on the quality of the butter and the duration of the boiling.

Ghee, although a type of clarified butter, differs slightly in its production. The process of creating traditional clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. However, the production of ghee includes simmering the butter along with the milk solids so that they caramelize, which makes it nutty-tasting and aromatic.

Ghee is an ideal fat for deep frying because its smoke point (where its molecules begin to break down) is 250°C (482°F), which is well above typical cooking temperatures of around 200°C (392°F) and above that of most vegetable oils.

Print

Homemade Ghee

Ingredients

  •  1 pound of the high quality Butter we use Kerry Gold (grass-fed, no antibiotics, unsalted)
  • Skillet
  • Fine Mesh Skimmer.
  • Fine Mesh Strainer or Cheesecloth.
  • Glass Container/Mason Jar for storage.

Instructions

  1. Heat a skillet over medium-low heat.
  2. Once hot, add butter. (be careful that the butter doesn't not smoke) if you smoked it, start over.
  3. Go slow!
  4. Once butter is completely melted and starts to bubble, you will want to lower heat.  What your looking for is a steady stream of bubbles.
  5. Cook for 20 to 30 minutes (depending on your stove) or until the milk protein has completely separated and there is a layer on the top and residues/solids on the bottom of the skillet.
  6. Carefully start skimming away the top layer until Ghee looks clean.
  7. Discard what ever you skimmed away.
  8. Continue cooking another 10 minutes until most of the bubbling stops and the milk protein residues/solids that has settled on bottom of the skillet begin to brown.
  9. Do not let them burn!
  10. Immediately remove the Ghee from the stove top and set somewhere to cool.
  11. Once cool, strain through another fine mesh strainer or cheesecloth.
  12. Discard the solids from the bottom of the pan.
  13. Store Ghee at room temperature in a glass container or mason jar and use as needed.

Category: Recipes

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The entire contents of this website are based upon the opinions of Dr. Richard Hagmeyer unless otherwise noted. Individual articles are based upon the opinions of the respective author, who retains copyright as marked. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Dr. Hagmeyer and his community. Dr. Hagmeyer encourages you to make your own health care decisions based upon your research and in partnership with a qualified healthcare professional. These statements have not been evaluated by the Food and Drug Administration. Dr. Hagmeyer products are not intended to diagnose, treat, cure or prevent any disease. If you are pregnant, nursing, taking medication, or have a medical condition, consult your physician before using any products. Copyright © 2021 Dr. Hagmeyer · All Rights Reserved · Powered by drhagmeyer.com

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