Grass-Fed Ghee
The perfect fat for high-heat cooking, dipping your lobster, or as a base for sauces!
Ghee is made by gently simmering butter until the milk solids separate out. It’s important to keep it going long enough for complete separation, and to keep the heat low and not let the milk solids burn.
The brand of unsalted grass-fed butter I use is Kiwi Pure, from New Zealand.
Grass-Fed Ghee
TrueToOurMakings.com
Ingredients
- 1/2 lb grass-fed, unsalted butter
Instructions
- Place the butter in a sauce pot over low heat.
- Allow the butter to melt and come to a slow simmer.
- Gently stir the butter as it simmers (to help with separation of the layers, avoid agitating).
- Skim the foam off the top as it simmers.
- Remove from heat and let cool once the butter has fully clarified. Once cooled, pour only the top oil layer through cheesecloth into a jar, leaving the milk solids behind.
Leave a Reply