How To Preserve Butter (Ghee)

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HOW TO PRESERVE BUTTER (GHEE)

 

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.