Home made ghee, and strange online shopping advice.

Online shopping advice first.

For some reason, I've always had this habit of going to the product page for the item I already bought, over and over. It turned out to be a good thing. I bought something from Home Despot (sic), to be delivered to a local store for me to pick up. It arrived, and of course, I checked the product page again, and boom! Daily Deal: 33% off. I was able to use online chat support and get price adjustment refund. Home Depot has 30 day price adjustment policy. Support person wrote, "Because this item was on a daily sale, it typically would require reordering at the current sale price." But he processed the refund anyway. If he didn't, I'd have had to go pick it up, immediately return it, and reorder on the same day. Nobody wins. So keep checking the product page for a few weeks after you buy something big.

Costco is discounting Kerrygold branded butter at the moment. For regular salted butter, I think the Kirkland Signature New Zealand butter is better, but Kerrygold for even cheaper? In for one anyway.

The bigger deal was for their "silver" package version, which is unsalted. It's possible to make ghee with salted butter, but it's not recommended. Local regular Costco doesn't carry the "silver" version, but the Business Center does. Same $4.30 discount per 2 lb box, but the "silver" is slightly more expensive than "gold." Bought 2 boxes for 4 lbs total for $25.38.

I like it as pure as possible, so I use giant coffee filters for the final step.

Long time ago, I used to buy Tin Star branded ghee, but noticed the "INDIAN & FEMALE OWNED" sign on their package and decided to learn to make my own. I've since made my own, but usually used cheap unsalted butter. Kerrygold "silver" is the fanciest butter I've ever used to make ghee.

3 quart "tall" sauce pan is just about perfect for 4 lbs of butter. Depending on butter quality, you lose about 20% (water & protein). Starts out with some foamy stuff, and as the protein solidifies and water evaporates, it becomes clear. The goal is to boil off the water. Temperature will go up slowly as water evaporates and you're left with just oil. Continuing too long will cause it to "burn."

#1 important thing is to keep stirring. Remember. The goal is to boil off most of the water without burning up the protein or overheating oil.

There are uses for the leftover protein chunks, but I just trash it. Sorry.

I think this is the best looking and best smelling ghee I've ever made so far.