Ghee
by Rkmcdon
Clarified butter is butter that has had the water and milk solids (lactose, casein and whey) removed, leaving only pure butterfat with a richer butter flavor.
Ghee is clarified butter that has been heated longer to remove additional water and caramelize the milk solids before removing them from the ghee. The caramelized milk solids imparts a nutty flavor.
What remains is a butter with a deeper butter flavor, that has a higher smoke point allowing it to be used to cook at higher temperatures or for a longer time and it is shelf stable and will keep on your counter for months in a sealed container. As a bonus, it is essentially a non diary product that is well tolerated by most with lactose intolerance.
You will lose about 25% of your original butter volume when making ghee, making it easy to approximate how much butter to start with based on the final volume desired. This recipe starts with 4 cups of unsalted butter (8 sticks) and will yield approximately 3 cups of ghee.
The quality of your butter will make a difference in the final product. Many recommend Kerrygold Pure Irish Butter made from grass fed cows milk, or better still, if you have access to farm fresh milk, make your own butter!
Source: http://nomnompaleo.com/post/15235810877/d-i-y-ghee
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INGREDIENTS
- 4 cups Unsalted butter
INSTRUCTIONS
Throw the butter into a medium saucepan over medium heat heat, and melt it. Once melted turn heat to low.
As it simmers, the clear fat will separate from the milk solids. Continue to simmer the butter gently.
Once it starts bubbling, you'll know that the water's cooking off.
Watch for the bubbles to gradually get smaller, until the surface of the butter resembles a foam. The milk solids will then start to brown, and some of the solids will clump together and cling to the sides of the pan.
Keep a close eye on the pan. Once the milk solids turn a deep golden brown and start falling to the bottom (about 8 to 10 minutes after the melted butter starts bubbling), remove the pan from the heat.
Strain the hot ghee through a triple layer of cheesecloth into a heat-safe bowl or measuring cup.
Store the ghee in a sealed jar or butter crock.
NOTES
Rkmcdon
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 cup (303g) | ||
| Recipe Makes: 3 Servings | ||
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| Calories: 2170 | ||
| Calories from Fat: 2170 (100%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 245.5g | 327 % | |
| Saturated Fat 155.5g | 777 % | |
| Monounsaturated Fat 63.6g | ||
| Polyunsanturated Fat 9.2g | ||
| Cholesterol 650.7mg | 200 % | |
| Sodium 33.3mg | 1 % | |
| Potassium 72.6mg | 2 % | |
| Total Carbohydrate 0.2g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0.2g | ||
| Protein 2.6g | 4 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 2170
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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