Simple Ways To Make Butter And Ghee

Enter your search terms Submit search form

Why am I putting up a recipe for butter or ghee when it is just as easy to go to the local store and pick it up?

Because it is so basic. It may be easy to buy it at the store, but it is just as easy to make it if you have the cream around. Plus you know it will be fresh when you do it yourself. And if you have any salt restrictions in your diet or prefer a saltier tasting butter, you can control the outcome of your butter.

Ghee may be harder to find in some stores, but it is practical if you want to cook with butter, but don't want the bad effect of having butter burn. Ghee will not burn as quickly as butter, yet still retains that butter taste.

Butter

32 ounces heavy whipping cream

1/2 teaspoon salt [may be omitted if preferred]

In a food processor add milk and salt. [If you do not have a food processor, put this mixture in a glass jar with one marble and shake briskly.] Turn on to a medium [or chopping] speed. Keep watch over this process as it changes from a white cream, to almost like whipped cream, then it will get choppy and start to turn a light yellow color and eventually will break into bits surrounded in a pool of buttermilk. When it reaches this final stage, turn it off.

Using a cheesecloth, drain buttermilk from the solids. [If you have a recipe calling for buttermilk, use the liquid within 48 hours.]

Rinse food processor and add 1/2 cup of ice-cold water along with butter solids and blend to clean up any remaining buttermilk in the butter.

The butter is now ready. Put butter in a butter crock or roll in waxy freezer paper.

Ghee

1 pound unsalted butter

Place butter in medium saucepan over medium-high heat. Bring butter to boil.

Once boiling, reduce heat to medium. The butter will form a foam which will disappear.

Ghee is done when a second foam forms on top of butter, and the butter turns golden.

Gently pour into heat-proof container through fine mesh strainer or cheesecloth or an old pair of clean nylons.

Store in airtight container free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.

Metric Conversion Calculator

Callen's Menu Plans And Recipe Ideas