Making my own ghee (recipe)

I decided to use my 8 quart pressure cooker pot to make the ghee. The pot is thick and heavy. Perfect for even heating.

Most information I found online suggested that you use organic butter. Being this was my first attempt I decided to use COSTCO brand X butter. In the future I am going to be using organic as well as different spices to augment the butter. I started with 2 lbs.

To get things moving faster I cut up the butter into about tablespoon chunks and added them to the 8 quart pot. Most of the advise I found online was pretty vague about the actual process of making the ghee. Most directions went something like : "Gently boil the butter till the milk solids fall to the bottom and it becomes clear, it will smell wonderful". I decided to break out the candy thermometer and have some actual data as I am new to boiling butter. I wanted to stay well below the 250 brown/burn point during this process.

While at the lowest setting on my stove the butter was staying around 160-170 degrees. Occasional sputtering would occur but the mixture never really reached a gentle boil (as was advocated). I ended up raising the temperature slightly on my stove and brought the butter to a boil. I was a little surprised how quickly the temperature bounced up. I ended up keeping the butter around 200-210.

The milk solids either evaporated or sank to the bottom of the pan. The butter became a clear golden yellow and it really did smell amazing. I wasnt really keeping track of time but this happened somewhat quick but not too quick.... Real helpful i know...

The smell is Banjo Approved!

I used a coffee filter to keep the ghee pure. In the future I will use a layered cheese cloth as this step took FOREVER.

I was really surprised how many milk solids were left in the pan when I was done.

In the end I was left with perfectly golden Ghee!

This will be the base oil that I use to fry the onions/garlic/ginger/spices