Ghee is a class of clarified butter that originated in ancient India and is commonly used in South Asian cuisines. It’s as simple as one, two Ghee.
Let me first give you the low down on ghee. It’s the perfect form of butter to use in stir fry’s, as a dipping sauce for lobster, and perfect to drizzle over popcorn. Use real butter for all your baking needs. Ghee has a higher burning point than butter. Butter burns at about 350 degrees and Ghee burns at 450 degrees. With the amount of intense butter flavor just think of how wonderfully flavored your stir fry dishes will taste.
How about the fact that we removed all the milk fat and it’s actually healthier for you?
It just gets better. It’s so easy to make because all you do is take butter into three stages and it becomes Ghee.
I tested out the ghee on some popcorn I made in a brown paper bag in the microwave. Ghee and truffle salt popcorn is out of this world in deliciousness.
- 1 pound unsalted butter, cut into cubes (I used Kerry Gold)
- Put the 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 curds will begin to form on the bottom of the pot.
- Keep a close watch on the ghee, as it can easily burn. After a while it will become a clear, golden color. You will have to 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 and making noise, then it needs to be taken off the heat.
- Let it cool until just warm. Pour it through a fine sieve or layers of cheesecloth into a clean, dry glass container with a tight lid.
- Discard the curds at the bottom of the saucepan.
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