And have you ever had ghee? If not, have you ever had clarified butter? Ghee is even better. It also has a high smoke point so it's good for frying/oven dishes etc. And it is solo rich. You can even make little butter desert balls out of ghee. And it makes Indian food fantastic.
Seriously, you haven't lived until you've had ghee.
A 1 lb box of butter runs you $2-6 depending on the manufacturer, coupons, etc.
That means 15-16oz of ghee for $2-6. What a steal of a deal!
All you need to make ghee is...
GHEE `8oz recipe
A slow cooker
Butter (duh)
Cheesecloth
A sterilized mason jar
Funnel (optional but works well)
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| Just starting my ghee |
Decide how much ghee you want. 8oz butter = just barely less than 8oz ghee...3,400 pounds of ghee would = you guessed it, nearly 3,400 pounds of ghee. So make sure your jar/jars are a good size for your soon-to-be-ghee. (Hey that rhymes!)
Turn on your slow cooker to the low setting. Add 2 sticks / 8oz butter, salted, unsalted, whatever you like. I prefer salted.
Put the slow cooker lid on but slightly off, or with a chunk of foil on one side to let steam escape.
Cook ~2 hours. you will see things separate and smell good smells. Don't let it burn though, but golden colors and even a tan color is ok.
Turn off slow cooker.
Grab some pot holders.
Warm your mason jar in warm water so it doesn't break when you add in your super-hot butter liquid. Make sure you dry out the jar, after warming, before adding butter.
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| a not-so-pretty photo of my straining butter |
Use a funnel lined in cheesecloth (or get hillbilly crafty and use half a plastic water bottle, but that isn't really advised) and place over your jar/s.
Grab your potholders to grab hold of the crockpot. I prefer to pour the butter into a pyrex measuring cup and then the funnel/jars because it means butter is less likely to pour all over the place. Plu if it lured on your hands or something, I bet it would not be very pleasant. Ghee is wonderful on your tastebuds but not so lovely burning-hot on your skin. Anyways...
So I pour the hot butter into my cheesecloth funnel, this strains out any chunky solids. Plus if you used salted butter, those solids might smell like fresh baked cookies, caramel, hugs and sunshine but they taste like those salt licks you give to cockatiels.
Once strained, put a lid on your jar. I've heard ghee is shelf-stable but I don't trust it and keep it in the fridge, plus then it is more butter-texture-like and I know it will be "shelf stable" in the refrigerator.
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