2 pounds (8 sticks/908g) unsalted butter, preferably grass-fed (I use Kerrygold)
for the miso-date ghee
1 cup ghee
1 tablespoon sweet white miso
3-4 dates
Instructions
to make the ghee
Cut the butter into large chunks. Place into a medium-sized heatproof pan/bowl that is approximately twice as large as the volume of the butter. Prepare a large, heavy-bottomed pot or saucepan that can fit the bowl of butter within to make a double boiler. Half-fill the large pot with water and place the bowl with butter inside. Make sure the bowl is stable and not floating and the water in the pot is somewhat level with the butter. Bring the water to a boil.
Lower the heat to a simmer and simmer for about two hours or longer, until the upper foamy layer of the butter turns golden in color. Keep an eye on the water level in the pot and add more hot water as needed. The butter will melt and separate into three layers - foam on top, clear golden ghee in the middle, and white milk solids on the bottom (some might float atop).
Remove bowl with butter from the heat and let cool slightly. Skim the foam off the top with a slotted spoon and discard. Prepare a cheesecloth-lined, fine-mesh strainer and strain the ghee into a clean jar, pouring carefully and trying to keep the milk solids at the bottom from sliding into the strainer. If you see that a lot of the white solids got into the jar through the strainer, strain one more time. The finished product should be clear and golden in color.
Ghee does not have to be refrigerated, but you can refrigerate it if you prefer. The ghee will solidify a bit at room temperature and harden in the fridge. It stays fresh for months.
to make the miso-date ghee
Use soft, room temperature ghee. Combine all ingredients in a blender until smooth. If you prefer to have some larger date chunks in your ghee, reserve one date and add it in once the ghee has been whipped smooth, pulsing once or twice to break the date up into chunks.
Distribute the miso-date ghee between small gift jars or place into one jar and keep refrigerated.
Recipe by Golubka Kitchen at https://golubkakitchen.com/miso-date-ghee-brussels-sprouts-and-how-to-make-ghee-at-home/