Now you may be asking what is ghee? Well in other terms its called clarified butter. It is butter that has been heated to the point that the milk solids turn into a frothy form and then is carefully scooped out. The end product is a clear, yellow oil.
Ghee is a traditional oil used mainly in Indian cuisines. I like it for not only Indian foods, but for frying eggs, sauteing veggies, baking and many, many other cooking methods. I found that my favorite way to eat squash is to infuse the ghee with loads of garlic, then pouring it over the squash.
- 1 1/2lbs. or more of butter
Keep scooping out the solids as they bubble up. Once you have scooped out all that you can get, pour the oil over a bowl that has been covered with multiple layer of cheese cloth. I personally did not do this step due the the fact that I did not have any cheese cloth on hand. If you do not have any, no worries. Pour your strained ghee or non strained ghee in your jars. If you did not strain your ghee before hand, let the milk solids float to the top of the jar. Now with a clean sterile spoon, scoop out the remaining milk solids. Close the lid and store in the refrigerator. Ghee will last months if left in the fridge. Happy cooking!