let's talk about ghee, baby

ghee is glorious.
ghee is gnarly (dude).
ghee is gratifying.
we use ghee. alot.
ghee is clarified butter- only better- not so fancy- it is butter with the water and milk solids cooked away; it stores in airtight containers for weeks, it has a higher smoking point than most vegetable oils and it tastes good.
ghee is the base for amazing; transforming the plain (the likes of scrambled eggs, or breakfast potatoes, or veggies) to extraordinary.
ghee makes dry goods moist.
ghee makes me smile..... 

how to make ghee

1 pound unsalted butter (keep in mind the better the butter the better the ghee)

heavy bottomed pot

stove

your attention (no kidding, this is important- because the ghee talks and you need to listen)

place butter in pan over medium fire (heat)

butter will melt and then begin to murmur (sizzle)

like in pond or on the sea, a scum will form on top of the butter (after it bubbles for a bit- this is excess water, nothing gross in that)

do not let the butter murmur too rapidly, but keep in mind it must murmur (don't turn it down too low)

listen carefully

stay in the kitchen

stay present

once the murmuring stops, the ghee is finished

it should be, at minimum, the color of amber

immediately strain through a cheesecloth into a glass or metal bowl- i strain it into a glass measuring cup- for easier transfer to storage containers later. (avoid plastic unless you feel the need to clean up an icky mess- speaking from experience; it isn't pretty and leaves you feeling a bit daft)

before storing the ghee must cool completely

if it is stored too soon- it will sweat (never ever pretty) and the moisture that collects on the inside of the storage container will ruin your ghee.

store the ghee in several containers- this way, if one container becomes contaminated; through double dipping or improper storage you won't lose your entire supply.

keep in mind the ghee will "form" dependent upon the weather/ temperature in your home- 

solid ghee = cooler weather

liquid ghee = summer

the milk solids at the bottom of the pan are, well, quite honestly, yummy- on bread- or on your finger- decadently satisfying

ghee can be used in place of vegetable oil or butter
we use it pretty much for everything- toast, dried out baked goods, eggs, potatoes, sauteing (unless olive oil is called for).


it will change the way you see food.
it will change the way you taste things.

if only there were a way to smear ghee all over the world; what a better place it would be.