What is ghee? The most simple way to explain it is clarified butter. It’s great for lactose intolerant people like us to use in cooking, baking and with delicious pastries and bread. You can make this to use in place of butter or oil. In high school, I loved a piece of sourdough toast with honey butter – so now it’s honey ghee instead!
What you’ll need:
4 sticks of unsalted butter
2 tablespoons of raw honey
Place the butter into a medium-sized pot on medium heat. Let it slowly melt without stirring.
See the foam? Don’t stir yet 🙂 It’s almost done! This should take 12-15 minutes.
Grab a small bowl and put it next to your pot. With a spoon, scrape off the foam and put in the bowl. This is the dairy that we don’t need.
If you don’t get all of it, don’t worry!
Using a fine sieve, cheesecloth or coffee filters, remove the last of the unwanted foam.
Once the foam is removed, you have ghee! To make it honeylicious, add the 2 tablespoons of honey to the ghee! Stir until dissolved. If you love sweets, you may want to add more honey!
If you love coconut as much as I do, add 8-10 tablespoons of coconut oil.
I’ve also made coconut ghee, honey coconut ghee, lemon zest ghee, orange zest ghee and lavender ghee! Make it your own 🙂
Inspired by a very talented friend’s blog: honeygheeandme.com.