Making Ghee

For the past month I have given up wheat and dairy. Well, almost all dairy, I can't seem to give up that little bit of cream in my coffee!! This morning I used almond milk/creamer in my coffee and it just did not cut it. However, I digress from my topic of 'making ghee.'

Ghee is a byproduct of butter; it is a step beyond clarified butter in that all the milk solids are removed from butter making it non-dairy. I have been buying it, but it is a bit costly, so I ventured out to make my own.

I melted a pound of butter and using a low-medium heat I allowed the butter to come to a slow boil and cooked it down until it started to get brown on top. This took a couple of hours to achieve.

I thought I was doing really well, and then got side-tracked by guests who had come to help me move some furniture......

The picture you see is TOO BROWN!

Ghee should look golden like (primally inspired) this ...

NOT amber like this!

I BURNT the butter.

So, it is back to the drawing board for me. Luckily, I only wasted $3; a jar of ghee is about $9, so even making it twice I'm still ahead of the game.

I think I will try the crockpot instructions from Primally Inspired next time to achieve the golden product you see in their picture above.