Saturday, July 9, 2011
Have you heard of "Ghee?" It is clarified butter. That means that all the water has been simmered out of the butter and the milk solids removed. If kept in an airtight container, it can be kept at room temperature, and it is suitable for much higher heat cooking than butter, as the milk solids are the part that burn when you fry with butter. It is composed almost entirely of fat and is very high in Vitamins A and D and can contribute to eye and bone health. It is also a delicious cooking oil and has been used in India, Egypt and some other countries for a long long time.
I have been reading about ghee, and watched some YouTube videos on how to make it, but it just seemed rather complicated.... until! Last week, on the wonderful Simple Lives Thursday, at the GNOWFGLINS blog, I found instructions on how to make ghee using a Crock Pot! Here is the link.
Above is a picture of the 1 gallon Crock Pot that I used. Before I went to bed I put 3 pounds of butter (mine was salted, but unsalted is usually recommended) into the Crock Pot and I set it on low, with the lid OFF and let it cook all night.
Here is what it looked like the next morning:
I placed a piece of paper toweling into a stainless steel strainer, and that into a canning funnel on top of a glass jar:
Then I carefully ladled in the liquid:
The clear ghee flowed slowly into the jar:
Here is a jar full. I got about 2.5 pints from the 3# of butter:
I asked the lady who posted the recipe what kind of paper towel she used because I had problems. She said she used a 100% recycled paper towel that was 2-ply. I am going to look for that kind, because I had to keep changing the towel, as the flow would stop before long. I also tried 2 types of paper coffee filters and they did not work either. Other than that, this was extremely easy to do.
If you have ever priced ghee, you will know it is expensive! So, now you can easily make your own.
Many many thanks to Yolks, Kefir & Gristle!