We usually make our own ghee because we can't figure out why the stuff that's sold in markets is so expensive. It's a little bit nuts how much they charge you to cook your butter. It's easy to do at home. Simply dice up a couple of sticks of butter, put it in a small pot, and set it over medium low heat until it melts. Turn the heat up to medium and cook, stirring, until the butter solids turn golden brown. If you're going to strain your ghee, let it sit with the butter solids for a couple of hours first so that rich, toasty flavor infuses into the fat. Then strain off the butter solids and use them in bread or biscuits, or to baste some fish, vegetables, or meat. It's delicious stuff and should not be wasted. The ghee itself can go into a wide mouthed mason jar and live next to the stove. You can use it for almost all your cooking and you'll be amazed at how much more delicious everything you sear or saute will be.
Years Past
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