Ghee is my favorite fat to cook with on the trail. Why and how do I use it for backpacking recipes, as well as how to store it and where to buy, I’ve covered in a previous blog post. Now I’d like to tell you how to make your own ghee at home.
At first glance it may seem that this is a complex and time-consuming process. However, it’s a very simple task that can be accomplished in less than 30 minutes.
What you’ll need:
Good quality organic or grass-fed butter
A fine meshed sieve
A large measuring cup or bowl
Glass or plastic wide-mouth jars to store your ghee in
How to make ghee
Cut the butter into 1 inch (2.5 cm) cubes. This will helps it to melt faster and more evenly.
Place chopped butter into saucepan and set over medium heat. Cook, stirring occasionally until completely melted.
Reduce heat to medium-low and let the butter simmer. After several minutes the milk solids will start to separate. Using a spoon, remove them from the surface and discard.
Soon, the butter begins to clear up.
Continue to heat it until the milk solids at the bottom start to change color from golden yellow to toffee brown.
Turn off the heat and remove the saucepan from the stove. Let stand for a couple of minutes.
Line a fine mesh strainer with several layers of cheesecloth and set over a measuring cup or bowl. Carefully pour your ghee through the sieve. Discard the milk solids that get left behind.
Allow the ghee to cool slightly, then transfer to a clean, dry glass or plastic wide mouth jar. Cover and let set for several hours at room temperature.
Store in refrigerator for up to one year or until you are ready to put it in your backpack.
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