No Food Left Behind
Food & Family Life in Indian Land, South Carolina
Sunday, September 19, 2010
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This is my purest batch of ghee yet. I used my little slow cooker. The one that you use for stuff like appetizer dips? I put my 4 sticks of unsalted butter in there and just let it go.
I skimmed off the milk solids as soon as the butter had melted. I've left those in a bowl on the counter for now. I figure I'll stir them into something later tonight.
Then I just let it go for another 3 hours. The rest of the milk solids cooked to a nutty brown crumbly consistency. I strained the ghee through my All-Clad hand-held strainer and let it cool.
Considering the very small amount of work involved, and the high cost of store-bought ghee ($7 or $8 for this amount), I'd say I have now adopted a new habit.
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