You could buy ghee or make it yourself! This golden elixir is butter free of milk solids which makes it better for those with dairy sensitivities. It is renowned in Ayurveda for inflammation healing properties & enhances the flavors of spices.
makes ~1.5 cups
1 lb unsalted butter
- Unwrap the butter and melt in a heavy bottom stockpot over medium heat. Be careful because the butter might splatter.
- As soon as it comes to a boil, simmer on the lowest heat setting for 45 minutes to an hour.
The milk solids will first begin to separate out and rise to the top. Within about 10-15 minutes, they will concentrate and subsequently sink to the bottom and turn a deep caramel color. They will mostly stick to the bottom and a clear golden liquid with a nutty complex aroma and taste will emerge.
- Turn the heat off and let the ghee rest for 10-15 minutes, strain, which removes the milk solids. These solids can be reused in sautéed vegetables, added to a dal or a flour mixture.
- Cleaning: The milk solids will probably stick to the bottom of the pan. After scraping off what can be re-used, add water to the pot and bring it to a boil. Let the pan rest for 5-10 minutes then wash it off. The milk solids will come right off.