Nutritional Wisdom with Carly Pollack

Ghee

Ghee

Ingredients
1 lb grassfed unsalted butter
1 lb grassfed salted butter
1 large pot
1 fine sieve
1 cheesecloth
1 glass or stainless steel container with pour spout
1 mason jar with lid
1 cooking thermometer

Directions
Put salted and unsalted butter in large pot. Place pot on burner, turning heat to medium-low. The butter will melt and a white froth will rise to the top. Skim it off. It will go through a stage of large bubbles and popping and then, the bubbles will get really small. This is when you know you’re almost done. Bring the butter up to 225F. Once up to temperature, take the pot off heat. Allow to rest 20 minutes. Meanwhile, place the sieve into the container with a pour spout. Line the sieve with a double thickness of cheesecloth. When 20 minutes is up, carefully pour ghee through sieve, allowing froth to be caught in cheesecloth but leaving solids that settled in bottom of pot. Discard solids. Allow ghee to cool further, then pour in container with lid. Do not place lid on container until ghee is fully cooled or you will add moisture. Ghee will keep for a long time in a closed container at room temperature as long as utensils used to remove ghee are always clean, and no drops of water get into the container (which could introduce bacteria).

Serving
1 Batch