Ghee: ORO Líquido para Cocinar! Dura 100 Años!

Ingredients

• 500 g Unsalted Butter (preferably without added salt, kept refrigerated until use)

Instructions

1. Prepare Ingredients and Equipment

   Gather 500 g of unsalted butter, a heavy‑bottomed saucepan, a heat‑proof bowl, spatula, strainer, cheesecloth, and a clean glass jar.

   Time: PT5M

2. First Melt – Render the Butter

   Place the butter cubes in the saucepan over low heat. Stir occasionally as it melts, which will take about 10‑15 minutes. Watch closely to prevent the butter from scorching.

   Time: PT15M

   Temperature: low heat

3. Cool and Separate Milk Solids

   When fully melted, pour the liquid into a heat‑proof bowl and let it sit for a few hours (or overnight) at room temperature until it solidifies. The milk solids will settle on top.

   Time: PT2H

4. Remove Milk Solids

   Once solidified, gently lift the top layer (the milk solids and whey) and discard it, leaving the clear golden butter underneath.

   Time: PT5M

5. Second Melt – Achieve Golden Ghee

   Return the clear butter to the saucepan and heat over very low heat. It will begin to bubble and turn a deeper golden color. Continue for another 10‑15 minutes until bubbling slows and a nutty aroma appears.

   Time: PT15M

   Temperature: very low heat

6. Strain and Store

   Skim off the foam, then pour the hot ghee through a fine mesh strainer lined with cheesecloth into the clean glass jar. Seal the jar once the ghee cools to room temperature.

   Time: PT5M

7. Cool Completely and Use

   Allow the jar to sit until the ghee solidifies completely. It can now be used immediately or stored for long‑term use.

   Time: PT5M

Nutrition Facts

Calories

900

Protein

0.5 g

Carbohydrates

0 g

Fat

100 g

Fiber

0 g