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Ghee




Source of Recipe


AAOOB Storable Foods


Recipe Introduction


Please remember that Ghee is a controversial component for a GFCF diet and that some do not support it's use. Ghee is similar to vinegar in that it has been processed and strained to remove all trace of solids so all you should have is the fats. This process is basically making cow milk oil.


List of Ingredients




dairy butter

Recipe



Melt butter in heavy saucepan over moderate heat. Increase the heat after it's melted and bring the butter to a boil.

When the surface is completely covered with foam, stir the butter gently and and reduce the heat to the lowest possible setting. Simmer UNCOVERED and UNDISTURBED for approx. 1 hr. or until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent.

Take off flame and let sit 5 mins. There will be a crust on top and this can be gently skimmed off with a slotted spoon. Strain the butter through a sieve lined with 4 layers cheesecloth or piece of linen. If there are any solids in the ghee, no matter how small, strain it again until it is perfectly clear.

Pour into hot sterilized oven dried jars. (250 degrees in the oven for 20 mins.) Wipe rims of jars and put on hot sterilized lids and rings. This should seal by itself. If not, can in boiling water bath for 20 mins, or in pressure canner at 8 lb. pressure for 5 min. The ghee will
be a pretty yellow color. However, when it cools, it will be a light yellow opaque color and will not harden completely. Turn jars a few times before storing.

This will supposedly last for 5-6 yrs.., if not longer.