Ghee is a new word in my vocabulary, and really it’s just a fancy word for “clarified butter.” It is butter that has been cooked until milk solids are formed and can be strained out. This also makes it paleo friendly 🙂
I’ve noticed it in a few paleo recipes I’ve seen, so over the weekend I decided to make my own ghee with two sticks of butter I had sitting in the fridge. I followed Alton Brown’s instructions, and it worked! Magic.
I honestly have not used it yet, but should be later this week in a recipe I have planned. I will keep you posted!
Straight out of the saucepan:
After it had a while to settle in:
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