Clarified Butter (Ghee)

Ghee also known as clarified butter is butter cooked down longer to get a more well rounded nutty fat flavor. 

As it simmers it separates any particles to give a clear fat form. 

Here I'm going to show you how I make the butter then take it to it's clarified form, Ghee. 

Ingredients:

1 pint Heavy Whipping Cream

1 to 2 tbsp Cold Water

1/8 tsp Salt

• 
  

In a blender add your Heavy Whipping Cream and blend until you get whipped cream. 

• 
  

Now add 1 to 2 tbsp cold water and blend again. 

• 
  

You will end up with curdles. 

• 
  

Continue pulsing or blending until you notice the liquid separate from the butter and you see the butter forming into a ball. 

• 
  

Strain the butter from the liquid, reserving the liquid. 

**The liquid reserved is fresh buttermilk, use it in sauces, pancakes, biscuits or even chicken wings for a delicious added flavor. 

• 
  

Useing a cheesecloth or your hands, gently squeeze the excess liquid from the butter and add your butter to a pot. 

• 
  

Melt your butter on medium/low heat for 20 to 25 minutes until the foam separates and clears from the clarified butter. 

• 
  

Stir occasionally to ensure no burning, brown bits will fall to the bottom of the pot which is ok and part of the clarifying. 

• 
  

Turn stove off and let sit for 5 minutes then strain into a glass jar. 

• 
  

Stir in 1/8 tsp Salt for preservation. 

• 
  

Store in an airtight glass jar for up to 2 months at room temp or up to 6 months in refrigerator.