01/07/2026
Next up: Ghee!
Even with my love of Indian cuisine, I have never used ghee. The price has always kept me away. During my never-ending search for healthy cooking fats, I have obviously discovered how traditional cooking fats have been demonized to the detriment of our health. I have the privilege of being very close to my source of raw Jersey milk. She's at a point in lactation where her cream levels are around 30-50%! In an effort to make the most of our food, I've been able to stop buying butter and yogurt from the store, and I end up with more byproducts, like whey and buttermilk I can use in place of other things in other recipes. With this roughly 1/2 gallon of cream, I will churn it into butter, then clarify it into ghee. This will make my butter healthier to cook with, giving it a higher smoke point and increasing its shelf life.
