Perfect Ghee
I used to buy ghee from the grocery store for a whopping twenty bucks a jar. No more— after several years of experimentation, I’ve found a way to make ghee that is as creamy and spreadable as store-bought.
Ingredients:
2 blocks (4 sticks) of Kerrygold Irish Butter (unsalted)
Cheesecloth
Instructions:
Heat a small stainless steel pot on medium-low.
Unwrap your butter and place it in the pot. Allow the butter to melt completely and come to a light simmer.
Adjust the heat, turning it down so it stays a simmer (you don’t want a rigorous boil).
Set a timer for 15-35 minutes (the stoves I’ve used over the years have varied widely, and you will want a timer to keep an eye on the ghee. Start with 15 mins, and work your way up from there if necessary).
When the milk solids have bubbled to the surface, then fallen down to the bottom of the pot and the simmer becomes lazy, the ghee is done. Be careful to not let it get too brown, it will be burnt and no longer have nutritional value.
Take the ghee off the heat, and let sit for 2-3 minutes.
Pour the ghee through a cheesecloth into a measuring cup, or directly into your desired ghee jar. If using a measuring cup, pour into your ghee jar carefully and fasten the lid.
Immediately place in the refridgerateor for at least 4 hours, or until the ghee is solid.
Once solid, you can remove it from the fridge and keep it on the counter or in the pantry, no need to refridgerate after it has solidified.