Do you make your own Ghee?

No. We bought ghee once when we were in an Indian cooking phase.

I have never made it, but This Tutorial gives you a good idea on how to make it, step by step, with pictures of how it should look at every phase of the process.

Use a crock pot on“low” never burns, then just skim off the ghee. Works like a charm.

It takes me about half an hour. I keep the pot on low heat and watch until the boil changes. Shortly thereafter, you can find little bits of toasted milk solids. I take it off of the heat and strain through coffee filters twice (one filter each time).

Here is a link.

I specifically looked for a recipe that did not require me to skim anything off of the top. I get all of the milk solids out with the coffee filter.

I dilute it about 1:1 with coconut oil.

Thanks, love the crock pot idea because I have one of those mini ones that would perfectly- I think? Coffee filter, I did that too, just takes so long draining-thinking a mesh with cheese cloth. From what I see it is all that critical point when the fats decide to burn, if too long, then your toast, or I have toasted butter for my toast.
I don’t think it will happen again with the new info.

So, what is the difference between ghee and drawn butter? What’s the big deal here?

It appears to be the same thing from some quick reading I just did. Ghee is used in Indian cooking; that’s what they call it.

Ghee has the toasted milk solids removed. It leaves a oil which is solid at room temperature and has a high smoke point. It also can be consumed by people with lactose intolerance, provided that the filtering process is adequate enough for that purpose.

I cannot eat brown butter. I can eat ghee that has been thoroughly-enough strained.

@Cupcake Drawn butter or clarified butter is a different animal than brown butter. Ghee seems to be the same as drawn butter.

Thanks @janbb

Now that I know what you’re talking about, I make it all the time. I won’t eat shellfish without it. I pour it over corn on the cob. There’s no ceremony to making it. No special equipment. Just use any old small saucepan—preferably one with a spout (I use a beat up old thing and crimped the edge myself to make the spout)—toss in a couple of sticks of unsalted butter and heat it slowly. When it melts, the solids go to the bottom where you want them, so don’t go stirring the pot. Then gently pour off—or “draw off”—the clarified butter into another container. If you want to get fancy, you serve it in a little stand with a little glass cup in it over a candle underneath to keep it warm throughout dinner. It only takes a couple of minutes. Easy peasy. I’ve made it over a hibachi, primus stove, and even a campfire. It’s used in some of the finer sauces as well. The French have been doing this for centuries. God will send you to Hell forever if you try to eat lobster tail without it.

My understanding is that ghee is different from clarified butter in that it is cooked longer, or repeatedly, to create a deeper flavour. It’s trickier for that reason, because of the risk of overcooking the solids.

I can’t believe it’s not (drawn) butter.

Mantequilla!

Ghee is a class of clarified butter that originated in India and Pakistan and is commonly used in Kurdish, Afghani, Pakistani, Indian, Bangladeshi, Nepali and Sri Lankan cuisine, traditional medicine and religious rituals.

I always believed that ‘clarified butter’ was the oil off the top of melted butter, but technically it appears that butter is heated until the liquid evaporates, then the solids are removed. For ghee, butter is “cooked long enough to evaporate the water portion and caramelize the milk solids (which are then filtered out), resulting in a nutty flavor.”