Clarified Butter| Balanced Bites

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  1. Will the Ghee really only last a month in the fridge? Would you recommend freezing if not used within the month?

    1. You could freeze it- I set that month as an approximate, but would probably last longer… if you don’t eat it all first! 😉

  2. Yay I made clarified butter!!! Thanks for the beautiful pictures Diane because it helped me troubleshoot what I was doing wrong and what it should look like every step of the way.

    It is so easy yet if you don’t know what you are doing and haven’t seen it done it can feel difficult.

    Thanks again Diane!

  3. I toss them and wouldn’t keep them unless there is some other great use for them I am not aware of at this time. I wouldn’t feed them to your cat. Cats should be eating raw meat, meaty bones, and organ meats. 🙂

    1. Indeed. The only hesitation I would have is that if you like raw butter for some of the raw qualities, they’ll be killed off in the cooking process. Otherwise, good to go!

  4. Next time, try adding some black peppercorn or cumin seed to the butter pot in tried-and-true Indian style. Amazing. 🙂

    1. Oh? I’ve always thought ghee and clarified butter are the same thing, no? Can clarified butter be used in cooking (at higher temperatures)?
      Did you mean too make ghee I will have to keep cooking the butter past the stage when it’s clarified butter?
      Can I freeze my clarified butter and ghee?
      Thanks so much for answering my questions. I’d like to try making my own ghee – the one I’ve been buying now costs $18 for 500ml!

      1. For clarified butter, you melt the butter and then pour off the fat, leaving the milk proteins in the container.
        For ghee, you cook the butter over low heat until all of the water evaporates and the milk solids form a solid cooked mass on the top of the ghee, allowing this mass to be skimmed off.
        Ghee obviously takes much longer but can be done efficiently in an uncovered crockpot or in the oven and I like the flavor of it more than that of clarified butter.

    2. I would think that the time frame to do this would vary, but about how long would this take? I have never made clarified butter or ghee (honestly didn’t know what ghee was until this week) and would hate to start it if I didn’t have time to finish.

  5. I wonder if the chickens would benefit from the skimmed off solids… what do you think? Maybe I could toss their veggie scraps in it?

    1. I have heard that people do feed this to chickens. I’ve also heard of people feeding kombucha scobys to them too!

  6. I’ve tried to make ghee multiple times but I don’t think I’ve managed to get past the clarified butter stage. The results are brown though, so I wonder if I just came out with browned butter. It SMELLS like ghee, but I can’t seem to get the solids to sink to the bottom, and this is after cooking it for an hour or so on low temp. Any thoughts?

    1. Maybe up the temp a little bit? Mine definitely always sinks and sometimes starts to stick to the bottom of my pan when it browns!

    2. Maybe up the temp a little bit? Mine definitely always sinks and sometimes starts to stick to the bottom of my pan when it browns!

  7. Is making it better than buying?How much, if any, does it reduce? I have the Kerrygold butter @ 4.99 for 8oz and the Ghee I can buy @ 6.99 for 7.5 oz and dont have to do a thing… Will try it and see what the difference is in taste.

  8. I was taught that ghee does not need to be refrigerated. I make 5 pounds at a shot and store it in the pantry for months without a problem.

    1. Correct. Only if it’s very warm in your home would you want to refrigerate it as a safety option. I have noticed mine sometimes develops mold when it’s very warm since there is still a chance of trace amounts of dairy solids being left in the oil.

    2. Correct. Only if it’s very warm in your home would you want to refrigerate it as a safety option. I have noticed mine sometimes develops mold when it’s very warm since there is still a chance of trace amounts of dairy solids being left in the oil.

  9. I just made ghee a second time. Thanks for sharing! I used a combination of Kerrygold and Organic Valley Pastured Butter. It’s so pretty.

  10. I love ghee so much! I have never made it myself, but my boyfriend has. I would really love to make your recipe. I’ll definitely make it after I finish the ghee I bought. I do have a question for you though, hon.

    Do you know if it is possible for ghee to be lower in fat than other fats such as butter? The ghee I purchased, Real Taste Ghee by Asli, claims to have 4 grams of fat per tablespoon. I was just wondering if you had any knowledge on the nutrition facts? 🙂

    Thanks, girl! <3

  11. I make my ghee in a small slow cooker. A pound and a half goes in my 1 quart cooker, set on high, cover slightly askew to let the moisture escape. Every once in a while I’ll wipe off the inside of the glass cover and when the milk solids float to the top I skim it off with a spoon. When there are brown bits at the bottom of the pot and the butter turns a rich amber color, I know it’s done. Takes about 4 or 5 hours but I don’t have to worry about stove splatter and getting the temperature just right on my electric burner. The slow cooker method has worked great for me!

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  15. My type A personality would always fret about not getting all the ghee until I discovered the neat trick to put in fridge to harden then break into the ghee and all the milk solids just pour right out. You can even wash off the hardened ghee – if you’re type A!

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  22. Hi Diane – I’m wondering if it matters whether the butter is salted or unsalted? Looking forward to making this. Thank you!

  23. I just made my first batch of ghee and I see that it became a solid in the jar, does that mean I made it incorrectly?

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