I got this from another site and I am including a link to another site which has photos of a step by step process for making ghee. The second link does not water bath can the ghee which means the shelf life is shorter....(I assume).
HOW TO PRESERVE BUTTER (GHEE) also know as Clarified Butter
1 lb. butter
Ghee is an Indian and Eastern cooking ingredient which has its closest Western counterpart in clarified butter. Ghee has better storage properties than whole butter and will not burn as easily at high temperatures.
This recipe may be multiplied for as many as you would like in a batch. Each pound of butter makes about 1 pint, so adjust accordingly. The recipe given is specific for 1 portion. Use either salted or unsalted butter.
Canning Preparation:
In a boiling water bath canner, fill water sufficiently to cover canning jar 2 inches and allowing for several inches of boiling space above water. Place rack in canner and bring water to a full boil.
Sterilize 1 glass jar canning jar for 10 minutes in canner (about 1 pint jar for each pound butter used). Bring canning lid to a boil in a saucepan, then turn off heat and let sit. Remove canning jar and place in warm oven and allow to air dry until ready to use.
Choose a heavy bottomed saucepan, (such as enamel-lined cast iron) so that butter will not scorch on the bottom of the pan. Use only fresh butter.
Butter Preparation:
Melt butter slowly in saucepan over medium heat. Steadily increase heat as butter melts until butter begins to boil and foam.
When butter is covered with foam, reduce heat and stir the bottom contents of the the pot with a spatula, or simply swirl the butter around and around in a circle, by gently rotating the pan. Reduce heat to lowest setting and continue to cook for 40-50 minutes, or until a sediment forms on the bottom of the pan and the top portion of butter is translucent and clear.
Strain butter through a colander or sieve in which several layers of cheesecloth have been placed, allowing butter to pass through slowly. Ghee (clarified butter) may need to be strained again, until it is clear of sediment. (Tip: leave the bottom few tablespoons behind when gently pouring out contents of pot). All solids should be removed. Save the butter solids for flavoring vegetables or add to baking.
Pour hot butter into the hot, dry, canning jar leaving 1 inch head space.
IMPORTANT: Wipe the rim of the jar with a damp, hot, paper towel (dip it into boiling water or a few drops of lemon juice or vinegar) to clean the rim of the jar. If any trace of butter is on the rim of the jar, the seal may fail.
Place lid and ring on jar and tighten until resistance is felt.
Process in boiling water bath canner for 10 minutes. Remove and allow to cool in a place free from draft. After 24 hours, gently remove ring from jar and store for up to 6 months.
Submitted by: CM
Here is the link to a more visual how to that is very helpful and this link is amazing and she mentions that if kept in the fridge or cold that it is good indefinitely!
I'm not convinced that there's any extra benefit to water bathing ghee. Not that it would hurt, but it wastes so much water. In countries where ghee is used regularly, they consider it shelf stable for a long time. All of the liquid and milk solids have been removed, so that's not really anything left that can spoil.
ReplyDeleteI make mine, strain it, pour it while piping hot into clean jars and put a lid on. I usually use a recycled lid at that, and then put it in the fridge.
By the way, thanks for the add to your blog roll. I love the font you're using.