It’s Ghee making day!
WTF? is Ghee…aka caramelized clarified butter. What you’re doing is separating fat from the milk solids by cooking the butter so basically removing all the protein, which is perfecto for people that are lactose intolerant. What are you left with? AMAZING FLAVOR!
STEP 1
Place 2 sticks of unsalted good quality butter in a saucepan and add whatever herbs you like or you can leave it plain. I added fresh garlic.
STEP 2
Bring the butter to a boil then turn the stove down to medium. Total cooking time is about 15-20 minutes. The protein will automatically separate and sit on top of the butter. Take a large spoon and skim off the top. Once the top is removed bring it back up to a boil for a minute then back down to medium. This is the caramelization step of making ghee.
STEP 3
After 20 minutes take the saucepan off the stove and pour the liquid through a cheese cloth or a coffee filter. This process separates the delicious golden ghee from the sediments that have been cooking in the saucepan.
STEP 4
Store the ghee in a glass jar. It will be in liquid form because it’s still hot. Once you put it in the fridge it will turn into a solid.
Two 4 oz. sticks of butter makes approximately 6 oz. of ghee.
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