Ghee. Making Homemade Ghee This Weekend...Wish Me luck!

Lately, I've seen a ton of recipes using Ghee as a replacement for oils and butters, but I've yet to try it. I came across these instructions on how to make my own from Everyday Maven and I'll be making some Ghee weekend.... I'll let you know how it turns out!

How to Make Ghee
copied from Everyday Maven

Prep: 1 min
Cook: 45 mins
Total time: 46 mins

Ghee has the same fat content as Butter and equal Points Plus values.


Ingredients:

1 pound of the best quality Butter you can buy (preferably unsalted – see NOTES)
Skillet with high sides
Fine Mesh Skimmer
Fine Mesh Strainer or Cheesecloth
Glass Container or Mason Jar for storage

Instructions:

Everyday Maven posted amazing pictures with step-by-step instructions. I highly recommend going to her post: http://www.everydaymaven.com/2013/how-to-make-ghee/. This is exactly what she said,

"I included a lot of pictures because while it sounds simple, it took me a couple of tries to get it perfect and I thought for this one, more info was better. Enjoy!" - Everyday Maven

1. Heat a wide-bottomed skillet with high sides (for splashing/bubbling) over medium-low heat. Once hot, add butter.

2.  Use a wooden spoon or spatula to stir the butter and speed along the melting process. After 5 minutes (almost melted)…

3.  Once butter is completely melted and begins to bubble, very slightly lower the light. You want a steady bubble but not so much that butter is jumping out of the pan or spraying on the stove top.

4.  Cook for 25 to 30 minutes or until the milk protein has completely separated and there is a layer on the top and bits on the bottom of the pan. Here are pictures taken every through the process so you can know what to expect.

5.  Begin carefully skimming the top layer off until Ghee looks clean (except for bits on the very bottom) and discard.

6.  Slightly raise the heat back up to medium low and continue cooking another 5 to 10 minutes until most of the bubbling stops and the milk protein bits on the bottom of the pan begin to brown. Do not let them burn! Immediately remove the Ghee from the stove top and set somewhere to cool.

7.  Once cool, strain through a fine mesh strainer or cheesecloth. Discard the toasted bits from the bottom of the pan. Store Ghee at room temperature in a glass container or mason jar and use as needed.