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Tuesday, February 18, 2020

Making Ghee Butter-Good for Longer-term Storage

Poor Man Survival

Self Reliance tools for independent minded people…

ISSN 2161-5543

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Making Ghee Butter-Good for Longer-term Storage

Ghee is butter that has been processed to remove the milk solids. It’s basically butter oil.

Ghee can be a way for those with a slight dairy sensitivity to enjoy the flavors of butter. The casein and whey proteins that cause a sensitivity are removed with the milk solids.

You know how butter tends to burn when you cook with too high of a heat? That’s because the milk solids overcook easily. When you remove those, the smoking point of butter goes way up: from about 350 degrees to 450 degrees or more.

Start with the highest quality butter you can. Salted or unsalted will work, though some insist that the best ghee is made with unsalted butter.

Put the butter in a saucepan. It will melt faster if you cut it up a bit first. Turn the heat to medium-low.

After the butter melts, it will start to bubble and separate. This has probably happened to you when you’ve melted butter for a recipe and forgot it on the stove for a bit. It’s just the whey from the butter floating to the surface.

Skim the whey off. You can either compost it, feed it to your animals, or (if you aren’t sensitive to dairy) save it and put it in mashed potatoes!

Continue to cook the butter until it turns clear and the milk solids sink to the bottom. You can stop at this point: you’ve made clarified butter!

Or you can continue to cook your butter to make ghee. You want to brown (not burn!) the milk solids on the bottom of the pan. This will give your ghee a nutty, butterscotch flavor.

Let the ghee cool a bit and strain through cheesecloth, butter muslin, a paper towel, a coffee filter, or a clean tea towel. This ensures that you remove the last bits of the milk proteins.

Store covered at room temperature.

Yours for a Free Nation,

Bruce ‘The Poor Man’


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1 comment:

Renee said...

Is this better than dehydrated butter flakes-anyone know?