Ghee
Ghee, also known as clarified butter, is an Ayurvedic superfood and medicine. It's simple to make and can be used in different recipes in your daily life replacing oil or butter.
Ingredients
- Unsalted butter Organic, and grass-fed
Instructions
- Add about a pound to a small pot and cook on low heat. Once the butter is melted and it starts to simmer, you’ll notice the ghee separates into three layers.
- Foam forms on the top and it’ll sputter a bit, which is the water evaporating. Skim that off with a spoon (you’ll have to do this several times). As the ghee continues to cook, that foam turns into clear bubbles and the middle layer becomes translucent. You should also start to see the milk solid sludge sticking to the bottom of the pot.
- After 25-30 minutes, your ghee should be done. Turn off the heat and let it cool for a couple minutes, then strain it into a glass storage container. The ghee will become opaque and light yellow as it cools.
Video
Notes
The caloric value was calculated per portion (1 tbsp)