Ghee in Pictures

After yesterday's feast, we'll be having a small supper of leftover yams, millet left over from another day, and some greens. So I decided to compensate by making ghee and posting pictures to show how easy it is. Start-to-finish cook time for a full pound of butter is about 50 minutes.

The picture above shows a pound of unsalted butter (from pasture-raised beef) cut up and ready to cook.

Now it has just started to simmer. It will bubble and pop for about 20 minutes on a low simmer, and then just settle to a calm light simmer. I'll cook it for 10 - 15 minutes after that, until it smells a little toasty and looks right (see next picture).

After post-bubble cooking for 10 - 15 minutes it is done and just pulled off the fire to cool and settle for 10 minutes. You can see how the solids at the bottom of the pan are nice and brown.

Here it is poured into glasses. These are 8 oz Mason jars, so you can see not only how nice and clear it is but also that there is very little loss of volume. Once it's cool I'll cover it and put it in the fridge. The ghee is very stable and will keep up to 6 months in the fridge, but I use it for cooking and it will not last anywhere near that long - especially if I give one of the jars away!