For those of you not familiar with ghee, it is essentially clarified butter with the milk solids (lactose, casein) removed. The end result is a golden yellow oil that is extremely high heat stable (excellent for cooking and even frying). I was going to purchase a batch from Pure Indian Foods, but instead decided to just venture out and make my own. It was SUPER easy and a total success on the first try.
here's a link with some good pics. I chose method #1, which is to skim off the milk solids as you go.
http://justhomemade.wordpress.com/2010/ ... made-ghee/
-melted six 4 oz sticks of pasture butter in a sauce pen on med-low heat
-skimmed off and removed the gathering milk solids from the top of the melted butter with a spoon (as it was simmering)
-let it cool a bit
-strained with cheesecloth over a strainer into a bowl
-transferred from bowl into jar with a seal tight lid
Bam! perfectly yellow crystal clear grass fed ghee. It is delicious.
It's a huge savings to spend the 20 minutes to make it yourself. So excited about this
