Edible Gift: Homemade Ghee
I knew about ghee for a few years before my mom gave me my own special little jar of it, which she had procured at the fancy specialty food store around the corner. She thought it would be nice for me to experiment with this golden substance, and she was right. Ghee is some special stuff – like butter but not at all buttery; caramely but not at all sweet; aromatic but not at all herby. Do you know and love ghee?
While ghee it is indescribably awesome and clearly very powerful, it’s also quite doable to make it at home. I think chilled jars of this beautiful yellow oil would make a thoughtful and coveted gift for any home chef.
- 1 pound unsalted butter
- [img src=”https://bdn.evermine.com/blog/wp-content/uploads/2015/03/IMG_56591.jpg” width=”680″ height=”510″ class=”alignnone size-full” title=”Handcrafted Ghee Recipe | Evermine Blog | www.evermine.com”]
- Place one pound of unsalted butter in a pot large enough so that the melted butter will sit at least two inches below the rim — boiling butter can be a little exuberant at first. Melt the butter over low heat and allow it to come to a slow boil. Foam will begin to collect on the surface and the milk solids will sink to the bottom.
- [img src=”https://bdn.evermine.com/blog/wp-content/uploads/2015/03/IMG_56611.jpg” width=”680″ height=”510″ class=”alignnone size-full” title=”Homemade Ghee Recipe | Evermine Blog | www.evermine.com”]
- Continue to let the butter boil slowly, checking on it periodically by pushing aside the foam to get a look at the milk solids. When the milk solids begin to turn brown and impart their subtle caramel-like flavor you’re ready to collect your ghee. If you’d like, you can allow the milk solids to brown longer, imparting a deeper flavor to the ghee—just don’t let it burn!
- [img src=”https://bdn.evermine.com/blog/wp-content/uploads/2015/03/IMG_56751.jpg” width=”680″ height=”510″ class=”alignnone size-full” title=”Homemade Ghee Recipe | Evermine Blog | www.evermine.com”]
- For ghee with a long shelf life it’s super important to keep all of your utensils, containers and tools completely free of moisture as you collect your ghee. Start by scraping away all of the foam at the top, then, using either a mesh strainer or a funnel with a piece of clean, dry cheesecloth laid over it, strain the golden liquid into a clean, dry container.
- [img src=”https://bdn.evermine.com/blog/wp-content/uploads/2015/03/IMG_56761.jpg” width=”680″ height=”510″ class=”alignnone size-full” title=”Homemade Ghee Recipe | Evermine Blog | www.evermine.com”]
- Allow the ghee to cool a bit with the lid off, then cap and store your ghee in the fridge.
- [img src=”https://bdn.evermine.com/blog/wp-content/uploads/2015/03/IMG_56911.jpg” width=”680″ height=”907″ class=”alignnone size-full” title=”Homemade Ghee Recipe | Evermine Blog | www.evermine.com”]
- If you’re planning to give away your ghee as a gift, label the ghee before placing it in the refrigerator. Enjoy as a high heat cooking oil, or as a finishing oil for hot dishes.
- [img src=”https://bdn.evermine.com/blog/wp-content/uploads/2015/03/IMG_56961.jpg” width=”680″ height=”907″ class=”alignnone size-full” title=”Homemade Ghee Recipe | Evermine Blog | www.evermine.com”]
Used In This Project:
- Circle Labels • I chose the “Morocco” style in peach.
- Circle Labels • I chose the “Morocco” style in peach.
- Rectangle Labels • I chose the “Morocco” style in peach.
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Lorraine is a medical student, writer and food lover living in her hometown of Portland, Oregon. Sometimes, Lorraine realizes that, for the most part, her family, friends and adored acquaintances are just a bike ride away. This gives her sense of cozy giddiness! Mostly though, she gets psyched about creating and sharing food, particularly the kind of food that is accidentally healthy and delicious. See more of her work at SweetAllium.