1 pound organic unsalted butter
Takes approximately 15-25 minutes to properly cook
Place one pound of butter in a heavy, medium-sized pan. Turn the heat on to medium until the butter melts.
Turn down the heat until the butter just boils and continue to cook at this heat. Do not cover the pot. The butter will foam and sputter while it cooks. Whitish solids will begin to form on the bottom of the pot. The butter will begin to smell like popcorn after a while and turn a lovely golden color. Keep a close watch on the ghee, as it can easily burn. After a while it will become a clear, golden color. Take a clean, dry spoon to move away some of the foam on top in order to see if the ghee is clear all the way through to the bottom. When it is clear and has stopped sputtering
Ghee can be kept on the kitchen shelf, covered. It does not need refrigeration, although you can if you prefer. The medicinal properties are said to improve with age. Don’t scoop out the ghee with a wet spoon or allow any water to get into the ghee container, as this will create conditions for bacteria to grow and spoil the ghee.
Some Benefits of Ghee:
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This sounds fantastic.This would be my alternative to organic raw butter because it's impossible to find it anywhere near my little town of Porterville in the San Joa Quin Valley. There's no one who sells raw milk either. Everywhere I look on the internet, the shipping would cost me just as much as the products. Yikes. Thanks again for a great recipe.