Misc Home made ghee - clarified butter that keeps without refrigeration

[Old Gray Mare]

I made my first batch of ghee using the instructions in the video below. It came out good. Used the unsalted butter from Costco. The ghee smelled like the butter they put on popcorn at the movies with a little bit of a nutty taste. According to the video the ghee will last for a few months stored covered on a countertop in the kitchen. No refrigeration needed.

All I needed was unsalted butter, a pot, a spoon, a strainer, a funnel, a stove and a jar with a lid. I strained the final product and used the funnel to get it into the jar without making a mess. I started with two pounds of butter and ended up with a small jar of ghee.

When it gets close to done watch it like a hawk. It browns fast. - OGM

Fair use.
Homemade Ghee From Butter Recipe | 20 Minute failproof ghee recipe from Unsalted butter
•Mar 7, 2019
TwoSleevers Urvashi

My name is Urvashi and my blog is Twosleevers.com Homemade Ghee recipe made from butter in 20 minutes on your stovetop? Yes please! Simple, fail-proof recipe for ghee is exactly what you need, no matter how smart you are. I make this homemade ghee with unsalted butter, which is how most of us will likely make it.
Link to source:

View: https://www.youtube.com/watch?v=asLxQ0q2Z3w
run time 14:58

 

[Orion Commander]

I made it in the instant pot. Pretty easy and yes watch it carefully. I used unsalted butter from ALDI. IIRC 4# butter yielded 3 pints.

Good stuff.

 

[Marie]

Dh loves Ghee we don't have much refrigerator space so we generally do this after we make butter. You can can it also.

 

[IRoberge]

Dh loves Ghee we don't have much refrigerator space so we generally do this after we make butter. You can can it also.

Would you water bath it and for how long?

 

[EYW]

Would you water bath it and for how long?

Yes, that is a question I have. I have seen a couple of videos on youTube about making the ghee and then canning it. Some have water bathed and some have pressure canned. One person's opinion on the pressure canning is that the ghee involves a protein so it must be pressure canned, but I was under the impression that most if not all protein comes out with the milk solids. Would like some opinions on the best method for longer term storage. I do plan to do more research on the subject.

 

[Old Gray Mare]

Yes, that is a question I have. I have seen a couple of videos on youTube about making the ghee and then canning it. Some have water bathed and some have pressure canned. One person's opinion on the pressure canning is that the ghee involves a protein so it must be pressure canned, but I was under the impression that most if not all protein comes out with the milk solids. Would like some opinions on the best method for longer term storage. I do plan to do more research on the subject.

I could be wrong but my understanding of water bath vs Pressure canning has nothing to do with proteins but every thing to do with PH levels. My understanding is low acid foods like veggies and meats have to be pressure canned. High acid foods like fruit jellies, fruit jams, fruit preserves, vinegar pickles, tomatoes, salsa can be done in a water bath canner but recipes have to be followed to ensure the right level of acidity (PH).

This info is available from Ball (canning) web site and the USDA. I check both if in doubt.