Have you seen that video, "Put a Bird On It"? Well, my lazy girl kitchen motto is 'put some ghee on it'. I don't think I can think of anything that doesn't taste better with ghee. A thick, plump, grass-fed rib-eye seared in ghee and sea salt is your ticket to taste-bud heaven, my friend.
I've tried purchased ghee and it was so different from what is made in my kitchen. It was bland, lacking that deep, rich flavour I've so come to love. Ghee, from grass-fed cows, is loaded with Omega-3 fat, vitamins A, D, and K2. It's also packing some CLA and wonderful unknown health promoting stuff that we don't even know how to label or breakdown. In Ayurveda, ghee is considered to be "sattvic", meaning that it has the essence of the grass and plants the cow munched on.
Ghee has a high smoke point making it ideal to cook with. Nothing tastes as delicious as some pastured eggs cooked in ghee or roasted veggies glistening with ghee and some coarse sea salt. It's my favourite way to cook veggies, any veggies, and it's always delicious. The flavour of the foods cooked in ghee is enhanced. There is something grounding about this food, a richness and a bounty in its qualities that evoke a sense of gratitude for being able to experience something so damn delicious.
I add some organic, virgin coconut oil to my ghee for a couple of reasons: it stretches the ghee (which can be pretty pricey if you're buying raw, grass-fed butter), coconut oil is also great for cooking with, it adds some MCTs and other goodies to the mix, and the taste remains true to the ghee if you just use a few tablespoons of the coconut oil.
Without further ado, here's what I do:
Start with some raw, grass-fed butter. If you can't find that, get some grass-fed butter. If you can't find that... that sucks, but you can use some organic, local butter.
Put butter in a heavy cast iron, non-reactive pot. Put pot on medium high, when butter has melted and starts bubbling, bring temperature down to lowest setting.
As the butter melts, a film will form on the surface. Skim away this substance, which is the milk solids separating from the fat. Take care not to mix the butter when you do this, just skim along the top.
When the butter has formed a hard crust on the top and you can see some browning bits on the bottom, the ghee is ready. It should smell nutty and deep. Take care not to burn the butter, it should be golden, not dark brown. You want to cook all of the solids out, but you don't want to burn it.
I pour the ghee directly into a large, pourable glass container. From there, I have better control as I slowly pour the ghee for filtering. Line a sieve with cheesecloth, folded multiple times. Hang the sieve over a large, glass bowl and slowly pour the ghee through the cheesecloth. Be careful, it is so hot (says the girl with the sock saturated in hot ghee, sizzling away on her poor, innocent toes). Allow the sieve to drip for a few minutes after you finish pouring. You can wash the cheesecloth after you're done and reuse it.
Doesn't that look glorious! So much good stuff in one little bowl! Once the ghee has cooled for a couple of minutes, I stir in some coconut oil. You don't have to do this part if you don't want to. From here, you just ladle the ghee into small glass jars. It will keep for months on end, especially in the fridge, although it will last for a long time without refrigeration as well. That's all there is to it!