Vanilla Bean Ghee

Ghee, or clarified butter, is butter with the milk solids removed. It’s ideal for those who are lactose intolerant. With its high smoking point, ghee works great for cooking. Vanilla bean ghee is delicious when used in pancakes, cookies, or cakes.

I first tried vanilla-infused ghee when I came across Tava Vanilla Bean Ghee. (The best price I have found is at Thrive Market.)

While I still think Tava’s brand is unbeatable, I like our version too. Their version may be infused with the bean only, because theirs is perfectly yellow and smooth.

I add the pulp for extra flavor.

The process is simple. Cut open one or two vanilla beans and infuse the pulp as well as the pod with your ghee. (I do this after making the ghee, allowing the bean to infuse for at least an hour while on the lowest stovetop setting.)

Wondering how to make ghee?

HOW TO MAKE GHEE

Created by Andrea Fabry on January 25, 2016

Ghee is butter with the milk solids removed. Ghee is one of the purest forms of butter, and because of its high smoke point, is perfect for cooking and ideal for those who are lactose intolerant.

• Category: Condiment, Recipes

INGREDIENTS

• 1 pound organic butter (the equivalent of 4 sticks)

1. Melt butter on medium heat.
2. Allow to come to a slight boil and turn down to low setting.
3. You will see foam on top and solids on the bottom. The ghee is the clear yellow in the middle.
4. Continue to simmer while scraping off the foam. Keep allowing the solids to settle.
5. Remove from heat and allow to cool.
6. Pour through a strainer lined with cheesecloth. The solids will be collected in the cheesecloth. Alternately, you may simply pour into a glass jar and leave the solids at the bottom. You'll get more ghee by straining but the other method is acceptable.
7. Homemade ghee has a long shelf life and is stable at room temperature. May be refrigerated.