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Stove-Top Ghee SADA GHEE – vegetarian recipe
Stav Kogan

Stove-Top Ghee SADA GHEE

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Servings: 4 servings
Calories: 120
Ingredients Method Nutrition

Ingredients
  

  • 16.0 oz (455g) / 2.0 cups / 32.0 tbsp unsalted butter, preferably homemade, cut into uniform pieces.
  • Start with High-Quality Butter: Your ghee is only as good as the butter you start with. Opt for high-fat, European-style, or grass-fed unsalted butter for the most robust, nutty flavor and a beautiful golden color.
  • Listen to the Pan: The sound of the melting butter is a great indicator of its progress. Initially, it will sizzle as the water boils off. When the sizzling completely stops and the liquid becomes quiet, the water has evaporated, and the milk solids are beginning to toast.
  • Double Filter for Purity: To maximize shelf life, ensure no milk solids make it into your final jar. Using four layers of unbleached cheesecloth or a high-quality linen towel over your sieve catches even the finest particles.

Method
 

  1. Place the butter, cut into 4. 0 oz (115g) / 0. 5 cups / 8. 0 tbsp pieces, into a heavy casserole dish or stockpot. Melt it over moderate heat, turning the pieces occasionally to ensure it melts slowly without sizzling or browning at any time.
  2. When the full 16. 0 oz (455g) / 2. 0 cups of butter has melted entirely, increase the heat to bring it to a gentle boil.
  3. Once the surface is covered with a frothy foam, give it a gentle stir and immediately reduce the heat to very low.
  4. Allow the Stove-Top Ghee to simmer, uncovered and completely undisturbed. Watch carefully until the gelatinous protein solids settle on the bottom of the pan and shift from white to golden brown, and the thin crust on the near-motionless butterfat surface becomes transparent.
  5. Using a fine-mesh wire skimmer, carefully remove the thin, dry crust resting on top of the Stove-Top Ghee and set it aside in a small jar. Observe the color and fragrance; if the bottom solids are darker than golden brown or the liquid resembles dark toasted sesame oil, the heat was too high or the cooking time was too long.
  6. Remove the pan from the heat. Carefully ladle off the clear Stove-Top Ghee, pouring it through a large sieve lined with four layers of cheesecloth or a linen towel, making sure not to disturb the solids resting on the bottom.
  7. When you have removed almost all the liquid, carefully ladle as much as you can of the final 1. 0 inch (2. 5 cm) / roughly 2. 0 tbsp (30g / 1.06 oz) of the Stove-Top Ghee, stopping just before you disturb the brown solids.
  8. Once cooled slightly, pour the filtered liquid into a clean jar, label it, and cover it with a tight-fitting lid once it reaches room temperature.
  9. Combine the remaining leftover liquid and golden solids with the thin crust you previously skimmed off. Store this flavorful mixture covered in the refrigerator and use it within 3 to 4 days to enrich 1. 0 cup (approx. 225g / 7.9 oz) or more of sandwiches, stuffings, or soups.
  10. Patience is Your Best Ingredient: Do not be tempted to rush the process by turning up the heat.
  11. Simmering the butter low and slow allows the water to evaporate gently and prevents the milk solids from burning, which can give your Sada Ghee a bitter, scorched taste.
  12. Keep Moisture Away: Ghee is highly shelf-stable because all the water has been removed.
  13. When storing and using your homemade ghee, always use a completely dry, clean spoon. Even a drop of water introduced into the jar can cause the ghee to spoil or mold.

Nutrition

Calories: 120kcalFat: 14g

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