Clarified Butter (Ghee)
Prep Time
5 minutes
Cook Time
15-20 minutes
Total Time
20-25 minutes
Servings
Varies
Yield
About 1 cup (varies depending on the amount of butter used)
Calories
Depends on serving size
Ghee, or clarified butter, is a staple in many culinary traditions around the world, known for its nutty flavor, high smoke point, and long shelf life.
Unlike regular butter, ghee is free of milk solids and water, making it an ideal choice for those with dairy sensitivities and anyone looking to elevate their cooking and baking creations.
Making ghee at home is a simple process that transforms butter into a golden, aromatic treasure, perfect for sautéing, frying, or as a spread.
Whether you’re a seasoned chef or a curious food enthusiast, crafting your own ghee promises a rewarding and flavorful journey into the heart of traditional cooking.
Ingredients
- 1 pound unsalted butter
- Note:Â For the best results, use high-quality, grass-fed butter
Instructions
- Cut the butter into small pieces and place them in a heavy-bottomed saucepan.
- Melt the butter over medium heat, then reduce the heat to low. Allow the butter to simmer gently. You’ll notice the milk solids start to separate, floating to the top and forming a foam.
- Continue to simmer on low heat, watching carefully as the butter transitions from a cloudy mixture to a clear golden liquid. This process should take about 15-20 minutes.
- Once the milk solids have settled at the bottom and the butter is a clear, golden color, remove the saucepan from the heat.
- Let the ghee cool slightly before straining it through a fine mesh sieve or cheesecloth into a clean, heatproof container. This step removes the milk solids, leaving pure ghee.
- Allow the ghee to cool completely before covering. It can be stored at room temperature for several months.
Tips & Tricks
- Keep the heat low to prevent burning the milk solids, which can give the ghee a bitter taste.
- For a richer flavor, allow the milk solids to brown slightly before straining.
- Ghee solidifies when cool but can be used in both solid and liquid forms.
Mise en Place
Ingredients
Utensils
- Unsalted butter
- Heavy-bottomed saucepan
- Fine mesh sieve or cheesecloth
- Heatproof container
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