Whiteley Creek Homestead

Ghee (aka clarified butter) liquified…

Ghee solidified…

Because of its higher smoke point, ghee doesn't burn like butter, but it adds a wonderful, rich flavor like butter, so it is perfect for sauteing and frying. Making ghee involves separating the water from the milk solids. The easiest method is to make it in a crockpot. It couldn't be easier. Place 1 lb butter in an uncovered crockpot set on low. Go on with your life, since there's absolutely nothing required of you. No need to stir it. No need to check on it. In 8 – 12 hours, skim off the browned solids floating on top and discard, then ladle the beautiful, glistening yellow liquid ghee into a cloth-lined* funnel placed over a pint jar. Be careful not to include the milky sediment at the bottom of the crockpot. The ghee will solidify as it cools in the jar on your kitchen counter. It may be stored at room temperature or, for longer shelf-life, store in the fridge. *Tightly woven 90-count 100% cotton cheesecloth folded in four layers works perfectly. The ghee easily washes out of the cheesecloth in a soapy water-filled basin or bucket rendering the cloth usable over and over. I serge around the edges of the four-layer square of cheesecloth to prevent fraying, but you don't have to. 90-count 100% cotton cheesecloth may be purchased here. 

I love ghee for frying fish, potatoes, and eggs, but one of my favorite ways to use ghee is a fried egg from a pastured hen atop sauteed bok choy. A side of Alvarado St. Bakery Sprouted Rye Seed Bread and it's one "Mmmmm… this is good. Oh, this is soooo good!" after another.

Just saute the bok choy stems and leaves in a little ghee. After a few minutes, slide the bok choy over to one side of the pan to finish sauteing while frying the eggs. Serve the egg on top of a mound of bok choy. Sprinkle with salt and pepper.