Infused Ghee

Rick Simpson Oil Infused Ghee

                Since we are putting the work in anyway, we can afford to be choosy when it comes to the quality of butter we infuse, so I start with the very best organic butter I can find, and I get to work turning into Magnificent Ghee. Why ghee you ask? Ghee has a higher smoke point, so it doesn’t burn as easily. This makes ghee perfect for frying or sauteing! This comes in really handy when making delicious snacks such as Infused Popcorn, Garlic Steak Butter, or Making an Old Fashion favorite: Chocolate Chip Cookies.

                What is Ghee? Ghee is butter that has been clarified by removing milk solids. It is better for patients with dairy issues,   but are still able to have butter. Some recipes just call for simple, amazing buttery flavor that you can only be achieved by using butter itself. Ghee can relace butter at a 1:1 ratio, making it a perfect baking substitute.

Ghee

Ingredients:

1 lb Natures Valley Organic Butter

Thick bottomed sauce pan

Cheesecloth

Funnel

Mason Jar

Place Butter in the thick bottomed sauce pan, and heat on low. Once butter is melted, and has separated into three layers; foamy top, translucent middle, and milk solid bottom. Remove the foam that forms at the top. This must be done several times. Once the foam has turned into clear bubbles simmer 25-30 minutes on low until the milk solids begin to brown. Remove from heat, and strain through cheesecloth into the mason jar.

      *To infuse ghee with RSO or Distillate, add Warmed RSO or Distillate at this time and stir until mixed. Ghee will turn into a light yellow as it cools.