The Golden Elixir: Mastering the Art of Ghee-Making for Shelf-Stable Butter Bliss
If you're a butter lover like me, you'll understand the desire to have a shelf-stable version that doesn't require refrigeration.
Well, the good news is there's a solution: ghee, also known as clarified butter. In this recipe, I'll guide you through the process of making your own ghee, resulting in a golden delight that can be stored at room temperature for years. Say goodbye to refrigeration worries and join me on this journey to create your very own shelf-stable butter.
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Recipe:
Ingredients:
- - 8 pounds of unsalted butter
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Instructions:
1. In a large, heavy-bottomed pot, melt the unsalted butter over medium heat. As it melts, the butter will separate into three layers: foam on top, clarified butter in the middle, and milk solids at the bottom.
2. Allow the butter to simmer gently, stirring occasionally to prevent the milk solids from sticking to the pot's bottom. The foam will gradually dissipate, revealing the clear, golden liquid beneath.
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3. Continue simmering the butter until the milk solids at the bottom turn a deep golden brown and the liquid in the middle becomes clear and golden. This process typically takes around 45 minutes to an hour, depending on the amount of butter being clarified.
4. Once the ghee reaches a rich, golden hue, remove the pot from the heat and let it cool for a few minutes. This will allow any remaining foam to settle.
5. Set a fine-mesh strainer or cheesecloth over a clean, dry container or jar. Carefully pour the ghee through the strainer, ensuring that no milk solids pass through. This will result in a pure, clarified liquid.
6. Save the milk solids for future use. They can be refrigerated in a separate jar and incorporated into various recipes.
7. Allow the strained ghee to cool completely before sealing the container. As it cools, the ghee will solidify into a smooth, creamy consistency.
Now, you have your very own batch of homemade ghee, ready to be stored on a shelf for years to come. This shelf-stable butter alternative will add a rich, nutty flavor to your dishes and is perfect for cooking at higher temperatures due to its high smoke point.
Whether you spread it on toast, use it in baking, or incorporate it into your favorite recipes, ghee will elevate your culinary creations to new heights. Enjoy the convenience and long-lasting goodness of homemade ghee, knowing that you have a supply of buttery delight at your fingertips, even in situations where refrigeration may not be available.
By making your own ghee, you've unlocked the secret to creating a shelf-stable butter that can be stored for years without refrigeration.
It's a perfect solution for those who value preparedness and self-sufficiency. With its rich flavor and versatility, ghee will become a beloved pantry staple in your kitchen.
So, embrace the process of making ghee and savor the joy of having a reliable source of shelf-stable butter. Enjoy the peace of mind that comes with knowing you can indulge in the golden goodness of ghee, no matter the circumstances.
Comments
Can you use salted butter?
ReplyDeleteYes, why not?
DeleteHi,is it ok to store in the shelf even if I live in a tropical country?Temp gets up to 40-41
ReplyDeleteAbsolutely. If you read up on the origins of ghee, you'd know that it is used heavily in the Indian sub-continent, a large part of which is tropical in climate. Game does not spoil at high temperatures, it just becomes liquid. Hence, its 'long and stable shelf-life' which the author mentioned.
Delete*Ghee
ReplyDeleteSo no need to process?
ReplyDeleteNo, there are many videos on YouTube for the Ghee from unsalted butter recipes as well, if you would like to see for the step by step visuals. It’s healthy and delicious.
DeleteDoes it need to be water bathed
ReplyDeleteNo, you can simply chop butter bar in smaller portions or can put the entire bar in the pan on low flame, the lowest the flame is the better ghee quality will be. Hope it helps.
ReplyDeleteDoesn’t the butter separate from the water
ReplyDeleteHow do you seal them if they aren’t hot? Do you use a water bath? I’d be afraid it would mold.
ReplyDeleteNo mold when there is no protein (milk solids) and sugar from the milk solids. It's great on the shelf. I store in a cooler, dark cabinet.
DeleteWhat type of jar and how to seal ??
ReplyDeleteThe heat from the hot ghee will help form a seal on the jar lid. However, a seal is not necessary to preserve the ghee.
DeleteThis is clarified butter...not ghee.
ReplyDeleteAll ghee is clarified butter. Not all clarified butter is ghee. This is ghee because the milk solids are cooked until they turn brown.
DeleteWhat do you do with the milk solids?
ReplyDelete