Ghee is clarified butter. The Golden Oil that is fragrant, flavorful, free of milk proteins and sugars. It’s a wonderful staple to have on hand to drizzle on toast, quick saute of fruit, adding flavor and character to food. Because it is so flavorful, almost a nutty taste, I can usually use less ghee than regular butter or oil. Ghee does not have to be refrigerated and will not become rancid sitting out on my counter in an airtight container. Ghee can be purchased; however, it is expensive. I like to prepare a batch of Ghee while I’m baking or cooking in the kitchen as it really only takes about 30-45 minutes and occassionally an eye on the butter to avoid burning!
I prefer to use organic, unsalted butter. If I have a specific recipe in mind, I will infuse the ghee with spices and herbs. Similar to flavored oil, I will add oregano, rosemary and thyme for an Italian flavoring.
When I notice that my fruit is becoming overly ripe, I love to saute a mix of cut up fruit with just a touch of ghee and a sprinkling of spices such as cinnamon, nutmeg, cardamom to enhance the flavors. I will use the sautéed fruit in syrups by adding a touch of maple syrup, dessert sauces or breakfast topping for waffles, mixed into oatmeal or yogurt.
1 pound unsalted organic butter
Place the butter in a medium heavy bottom saucepan. Using medium heat, bring the butter to a boil. Reduce the heat to continue with a steady slow boil. Watch so that the butter does not burn. There will be crackling sounds as the water evaporates from the butter. Foam will begin to settle to the bottom of the pan and the top will become clear. This will take about 3o minutes. When the top is mostly clear, turn off the heat and allow to cool. Strain the ghee through a cheesecloth lined strainer to catch the sediments. Continue to cool complete and then pour into a glass container with a tight-fitting lid. This will yield about 1 1/2 cups of ghee and will last for a month without needing refrigeration.