Making ghee at home
Greetings from a very chilly Chicago day. This is the perfect day to replenish my supply of a very tasty and healthy fat, ghee. I have to admit prior to TQ’s diagnosis of fructose malabsorption, I had no idea why I would use ghee. I knew it was used in Indian cooking but that was about it. Our nutritionist actually demanded that TQ start getting this into his diet. Yikes, okay – I was on it!
Some basic nutritional information about ghee. It is very rich in vitamins A and E both powerful antioxidants good for your skin, eyes, growth (in kids) and anti-aging (in adults). One of the most important reasons for TQ to get started eating it in his diet was the presence of butyric acid. This compound aids digestion and helps the intestinal walls heal. At the time of the diagnosis, TQ’s digestive system was severely inflamed and not absorbing nutrients properly. Ghee helped restore balance in TQ’s system and calm things down to allow nutrients to be absorbed properly. It is lactose free and safe for people who suffer from food allergies in general.
Besides all of the benefits ghee is delicious! It has a warm, nutty, toasty flavor. We use it for quick sautees, for making eggs, drizzling over veggies, in mac and cheese… it is very versatile. Ghee has a very high smoke point as well, so it can withstand high heat without burning – sometimes a benefit when you muti-task like me 🙂
Start with the highest quality butter you can find. This Kerrygold butter was specifically recommended to me. This is a superior quality, with grass fed cows and no added growth hormones, super delicious.
Melt over medium heat, in a heavy sauce pan.
After about 10 minutes it will begin to foam. I swirled the pan a bit, and you’ll start to see some of the milk solids fall to the bottom of the pan.
Keep cooking until it foams again. that will be in another 10 minutes or less. This foam is thinner than the first and you can really see the browned bit (milk solids on the bottom).
Once the browned bits are a nice golden color pour into a glass measure. Be careful as the butter is hot! Allow the butter to settle a bit (but only a minute) You want to keep it hot to strain.
Meanwhile, have a jar ready to strain the butter. I used a coffee filter that was securely fitted to the jar with rubber bands. Cheesecloth also works.
Carefully pour the butter into the filter and allow to sit. Give it a gentle stir every couple minutes. I do not pour the browned bits into the filter, it tends to clog the filter too much. Plus I know that is the part that TQ is allergic to so best if it stays away.
All done! Golden goodness 🙂 There is no need to refrigerate, it will last 3-4 months in a cool dry place. It will become harder when refrigerated and probably will last 9 months or more. I use my pretty frequently so it wouldn’t last that long. If you’re not inspired to make ghee on your own, I found a neat little company out of California called Tava making really high quality ghee. They even make flavors!
Hope you try it.