DIY Ghee

Ghee, the preferred cooking fat in Indian cuisine, is nothing more than an intense form of clarified butter that has been cooked until the water has evaporated and the milk solids have browned. The result is pure butterfat with a rich, nutty flavor. According to the Indian philosophy of medicine called ayurveda, ghee is a healing food that enhances immunity,  fights inflammation and calms the nerves. From a culinary perspective, it has a high smoke point, which means you can cook it at higher temperatures than regular butter without burning. You can buy ghee in Indian markets and health-food stores, but it can be expensive, and it's very easy to make. Although ghee is associated with Indian cuisine, you can use it to rev up the flavor of any dish, including baked goods like our Crispy Oatmeal Chocolate Chip Cookies. Seriously, try this stuff in baked goods. Wow!

Ingredients

  • 1 pound unsalted organic butter

Instructions

  • Place butter in a medium saucepan over medium heat. Once the butter melts, it will start to foam. Reduce the heat to medium-low, and continue to cook for 10 minutes, or until the milk solids sink to the bottom of the pan and brown. You’ll need to gently tilt the pan to be sure the milk solids don’t burn. Keep an eye on your ghee while it cooks, because it can go from just right to a burned mess in the blink of an eye.
  • Line a fine-mesh strainer with two layers of cheesecloth, and place the lined strainer over a clean bowl. Strain the ghee. Decant the ghee into a clean jar, and let it cool. The ghee will solidify as it cools. Refrigerate, tightly covered, up to 6 months.
Note: Cook time may vary between 10-20 minutes.
Makes 2 cups.
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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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