When the cowshare is in milk we go to the farm and get a gallon or so a week. That gives our family about 3 liters of milk and a healthy dose of cream. Sometimes the cream is clotted, sometimes I culture it for Crème fraîche and sometimes I make butter.
We end up with quite a lot of butter in the refrigerator and freezer so I decided, about a year ago, to try making ghee. With the milk solids no longer there, the ghee lasts for a long time just sitting out on the counter. It’s great for cooking and smells like wonderful popcorn.
To make Ghee …..
I place the butter into a sauce pan over medium/low heat.
I let the butter melt and start to foam as the milk solids begin to separate. The foam gets skimmed off into a container to use for cooking (within the next day or two)
With a bit more cooking, the ghee will foam a second time as the milk solids begin to brown and drop to the bottom of the pan, leaving the clear, golden ghee liquid.
Once the liquid ghee is clear, I remove the pan from the heat and filter the ghee through a couple of layers of fine cheesecloth into a bail-top jar for storage.