I’m tired of overpaying for ghee when it’s so easy to make at home so I decided to take the time to make Homemade Ghee. If you’re going keto, there’s nothing better than butter in all its various forms for satiety as well as flavor.
I use it cook veggies or meats, in rice, over everything (except maybe bacon). I wish I could say there was a complicated recipe for this but it’s really very simple.
1. Put four sticks of butter into a heavy bottomed pan.
2. Turn stove on to low.
3. LEAVE IT ALONE! Don’t be messing with it and stirring it etc. Just let it be. Really the hardest thing is knowing when it’s done. So I took a picture to show you.
What you want is for the milk solids to start turning brown and settling into the bottom of the pan. If you give up before this stage you are either a)a quitter or b) trying to make clarified butter, not ghee. Anything much darker and you’ve burned your ghee a little. It’s pretty forgiving though
For that authentic, slightly nutty taste, you need this color.
4. Let it cool a little, strain through a fine-mesh strainer into your jar and you’re done.
This is great to do when you’re messing about in the kitchen with other stuff. Just let it simmer in the background while you go about your regular chores.
If you try this I’d love to know how it turned out.