　　Mama Boo's Kitchen: Ghee

Homemade Ghee or Clarified butter

I didn't have time to show how to make Ghee at cooking class for the Denver friends yesterday.
But I'll write it down here so you don't need to wait until next class.
There are many resources available about health benefits of clarified butter. But here are some of the benefits I know:
* Higher smoking point: It's 250*C, 482*F. - You can cook and fry with ghee and it will not break down into free radicals like many other oils.
* Lactose friendly: Ghee is made from butter but the milk solids and impurities have been removed so most people who are lactose intolerant have no issue with ghee.
* Doesn't spoil easily: Does not need refrigeration. If stored in an air tight container,
ghee can last up to 6 months. Someone said you can store up to 100 years :)
* Good fat - I read that it can also improve memory.

Ghee can easily be made at home. It takes about 20 Minutes to make one pound of butter of ghee.
Also the nutty taste makes a great topping for foods like popcorn, bread, rice, and stir fry veggies.
Remember ghee is still a fat. It is however, the preferred choice of oil for cooking, and the best choice of replacement for using as spread for toast and pancakes.

1 lb Organic unsalted butter
makes about 2 Cups of Ghee

Put 4 sticks of butter in a heavy 2 Qt. pot and melted on medium heat stove.

Bring to boil and turn heat to medium low. Do not cover the pot. Skim off white foam that is forming on top of the butter.

When it stops foaming, and turns to clear yellow you will notice the milk is solid on the bottom of the pan and will be slightly brown in color. Simmer uncovered for about 15 minutes.

Keep a close watch on the ghee and remove from the heat when it's done. (If overcooked, it turns brown and starts foaming and will overflow.) Let it cool until it is just warm.