Easy Ghee Recipe, Cooking on the Fly with B.A.

Easy Ghee Recipe from Cooking on the Fly with B.A.

Truth is, all Ghee recipes are easy!  However, after making this, I am inclined to morph it a bit and add my own herbs to it and give it a bit of a B.A kick.  I encourage you to do this as well.

After starting a round of “Whole 30”, I am learning so much about food.  Ghee, in stores, is a little pricey and I have ventured out to make my own.  It is super easy and the taste far exceeds butter.  Ghee is a form of clarified butter, the difference is, it has simmered a bit longer on the stove and the milk solids have browned and sunk to the bottom of the pan.

Continue reading for recipe…

For the Easy Ghee Recipe you will need;

a skillet

1lb of butter

an airtight container that is heat proof

a wooden spoon (optional but I find it works best)

cheesecloth

a small bowl

In a skillet, cut your butter up into 1 inch chunks.  No worry, nobody here to grade you.  Melt butter slowly and eventually bring to a boil.  When butter comes to a boil drop the heat back and simmer for 8 – 10 min.

You will notice a film of white foam forming on the top, these are milk solids. Take and pull this film off and discard it in a second cup. I have found a wooden spoon works best.  The foam seems to gravitate and adhere to it almost. Don’t feel you have to use a wooden spoon, a metal spoon will work just as well.  Just be sure to carefully skim the top, DO NOT STIR!!

Allow the butter to simmer and continue to pull these solids off.  The next stage you will notice some of the milk solids will brown and sink to the bottom of the pan.  Let the butter continue to simmer through this process.  You will notice after a time, there is no foam and the solids are remaining on the bottom of the pan.

Your Ghee is ready to be strained.

Carefully place your cheesecloth over your container and push in so that there is a well. (Otherwise you will have Ghee all over the place). Take you skillet and empty the entire contents into the well / jar.  ( make sure to hold the cheese cloth in place while you do this. )This will strain out all of the milk solids left in the pan and leave you with a jar of pure golden deliciousness to cook with.

Store your Ghee in an airtight container and keep away from moisture.  Your Ghee will last up to 3 months unrefrigerated or 6 months refrigerated.

I encourage you to check out “Whole 30”.  I love the plan and it totally helped me to kick sugar’s butt and reboot my metabolism!!

Thank you so much for taking the time to check out my, Easy Ghee Recipe.  If you used it, I hope you enjoyed it. Did you make changes to it?  Please leave a comment and let me know. If you liked this recipe, you may check out my other recipes on my blog; COOKING ON THE FLY WITH BA.  My recipes are super simple and really deliver in taste. Also, please take a min to peruse my STOREFRONT. I’m actually an artist, who loves cooking.

Finally, I would love to see you on my FB PAGE.  Feel free to reach out and join me there.

Have a splendid day in the kitchen,

Peace, Love & Rocks, B.A.