Jan 5, 2013
This weekend I tried my hand at making homemade ghee. This is essentially clarified butter that is cooked a little longer so that some of the milk solids brown and caramelize. That is what gives ghee the classic nutty flavor. It has a higher smoke point than plain butter, too, and can sit out on the counter without going bad, but I will likely keep mine in the fridge anyway (ideally, I like to keep my counters relatively free of stuff).
I used this recipe from Nom Nom Paleo. I started with a pint of raw butter – look at how beautiful and yellow it is! If I hadn’t had the raw butter I would have used something like Kerrygold - using grass-fed butter is important to me.
(Read the rest at Happy New Year’s Ghee)
