How to make your own ghee
This super easy recipe will give you shelf-stable butter, ready to be used whenever needed. Making your own ghee will save you money and give you extra food security by having a shelf-stable fat ready to go. It has a high smoking point, which means it can be used to sauté or fry, imparting a rich butter flavor to your meals.
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Ingredients
- 2 kg butter chopped
Instructions
- Chop the butter and place it into a heavy-based bottom pot.
- On low heat start to melt the butter slowly, stirring often.
- Once the butter has melted, turn the element to a medium heat. Let the butter come to a rolling simmer. During this point, do not stir the butter. You want to make sure the heat isn't too high that it burns the butter. It will soon start to pop and splatter. It is best to use a splatter guard or a lid that is partially off the top of the pot. Thick bubbles will begin to appear. Keep it going until the bubbles start to dissipate. Depending on the amount you are making this can take some time. Every batch is different, and every stove heat is different too.
- Once the ghee is a lovely clear golden colour, it is nearly ready. The top will have some butterfat that will need to be skimmed off. By this stage, you should be able to see the bottom of the pot.
- Gather cleaned, sterilized hot jars.
- Get some cheesecloth and place it into a sieve or jar funnel.
- Ladle the hot liquid into the hot jars.
- Wipe the rims of the jars with a small amount of white vinegar and place the lids on.
- The ghee is now shelf stable. Store in a cool dark place.
Notes
You can make as little or as much as you like. This recipe is for 4 blocks of butter, but you can do 1 or 2 if you would like. Experiment with one block if you are unsure so that you get your confidence up before using more blocks at a time.
Servings: 40