Ghee
Save money and make your own clarified butter and Ghee. To make clarified butter, simply follow this recipe and stop before the milk solids begin to toast
Print
Pin
Servings: 24 tablespoons
Calories: 112kcal
Equipment
Ingredients
- 4 cups butter (salted or unsalted)
Instructions
- In a pot, slowly melt butter. Make sure you don't bring it to a boil.
- Once it comes to a simmer, the milk solids will begin to float to the top and the butter will start sputtering. The sputtering is the water evaporating and is a good thing
- As the milk solids begin to float to the top, gently strain them from the top without stirring the butter too much
- Once the sputtering stops and the solids fall to the bottom, you have Clarified Butter
- To make Ghee, all the butter to continue simmering to allow milk solids to fall to bottom and toast (about 10 more minutes)
- After the clarified butter/ghee is done, allow to cool and pour through a cheesecloth lined fine strainer into a mason jar.
Video
Notes
Ghee/Clarified Butter has a shelf life of about 6 months and 1 year if kept in a refrigerator.
Nutrition
Serving: 1Tablespoon | Calories: 112kcal | Fat: 12.7g
Tried this recipe?Mention @2krazyketos or tag #2krazyketos!
Recent Posts
