Food Storage: Ghee, or Clarified Butter

 Storing Butter for Long-term Storage

Ghee was first made in India.

Why make ghee?

• It's a great way to preserve butter --- for years!!!

• It has a higher 'smoke point' than regular oils --- it can be used for frying.

• It tastes so good!

Step 1:

Wash your canning jars. Put them in a low temperature oven to dry and to get hot so the hot butter won't break them. 

Step 2:

Unwrap butter. They say unsalted works best, but many people use both salted and unsalted.

Step 3:

Place butter in heavy pot. 

If pot is light-colored inside, it's easier to see if the milk solids are browning or burning.

Step 4:

Use medium to low heat while melting the butter.

Step 5:

Stir while melting the butter.

Step 6:

After the butter is melted, turn on low to cook, usually between 15 - 20 minutes. Stir until white foam forms on top.

• It should begin to simmer. Don't let it boil hard.

• The white foam is from the milk solids and it will soon sink to the bottom of the pot.

• The white foam will appear again , and you may stir only on top, not scraping the bottom, because the milk solids are separating from the pure oil, which is called ghee.

Step 7:

The milk solids on the bottom will turn a light brown, and most of the foam should disappear from the top. Then it is done. Remove from heat.

• Don't burn it or you'll need to start over again.

• The light browning of the solids gives ghee a light nutty taste that is so delicious.

Step 8:

Using a ladle, spoon the clear, golden liquid into cheesecloth lining a strainer, letting the beautiful clear oil fill your jars.

Step 9:

Put the lids and rings on while hot so the lids will seal for long-term shelf life --- usually between 10 - 15 years!

Step 10:

When the liquid cools, it will become a soft, spreadable solid to be used in cooking, frying, melted on toast, on rice, potatoes, vegetables, and any other thing you want to use it on. In India, they use it often in their desserts.

Check YouTube for recipes if you'd like.