How to Make Ghee at Home!
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| Almost 4 cups of homemade ghee! |
I've since been purchasing ghee at about $5.99 per 8 oz jar - but still - VERY EXPENSIVE. To us, it was worth it as it really does add some wonderful flavor to our morning eggs or when we pan-fry our rib-eye steaks. When I recently found out that you can EASILY make your own ghee at home, I knew I had to give it a shot!
I followed the general principles in this post and ended up with almost 72 ounces of beautiful ghee for only $7.58. That sounds like a bargain to me! And it was SO EASY. Easier than I thought. I will probably never buy ghee again from the store.
Here's how it went down last night:
Ingredients/Items Needed:
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| Crockpot, 2 lbs of organic butter, and a cheese cloth |
After about an hour or so, you can already see the milk solids separating and either floating to the top or sinking to the bottom.
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| This is the culprit for many upset stomachs! |
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| This should last us a while! |
Step 4: While I've read that ghee does not need to be refrigerated, with this much ghee, I'd rather make sure it keeps safely for a while. Once the ghee cools, it turns solid and looks more like butter again.
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| Almost 4 cups of homemade ghee! |
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