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CLARIFIED BUTTER – Ghee Serves 4
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Ghee is 100% butter fat which is used in many oil therapies, healthy cooking and herb combinations. Ghee is salt and lactose free with 14 grams of fat per tablespoon.

INGREDIENTS
1 pound unsalted butter (organic if available)

PREPARATION
Melt 2 pounds of organic, unsalted butter at a very low heat. Once melted, slightly increase the heat.

Melt the butter over low heat gradually in a heavy-bottomed pot, the deeper the better. Do not stir. It may boil but won’t boil over if your pot is deep enough.

Decrease slightly if it starts to smoke or show signs of scorch. Do not let it burn.

Remain at this point for approximately an hour checking often but not disturbing it.

You will notice milk solids sinking, and foam at the top. Do not disturb this foam.

After an hour, let it cool approximately 15 minutes.

Carefully skim any remaining foam or floating substances off the top. Filter the remaining clear liquid into a clean jar using cheesecloth, coffee filter or paper towel as a filter.

Cover and store in a cool place.

Tips -
Don’t let it burn. Monitor the process until you get the hang of it. If you see or smell smoke or notice ripples on the surface, turn the heat down.
Avoid stirring while the solids are separating.
Ghee at room temperature looks semi-solid. It does not need to be refrigerated. Always use a clean utensil to scoop out ghee for use.
Use wisely, it can increase your risk of coronary artery disease, since it is 100% butterfat.
Your finished product will have a rich golden color and buttery aroma. It will solidify but will not be hard.

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