Ghee (Clarified Butter)
Butter with the water and milk solids removed. Keeps for months, has a much higher smoke point than regular butter, and a deep, nutty flavor.
- 1 kg (2.2 lb) unsalted butter
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1
Melt the butter
Put the butter in a metal container set over a pot of water (double boiler). High heat. Stir while it melts completely.
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2
Cook over low heat
Once melted, take the bowl off the double boiler and cook the ghee directly over the LOWEST heat for 50 minutes.
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3
Stir every 5 minutes
Stir every 5 minutes so it mixes well and doesn't stick.
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4
Watch it separate
You'll see white foam on the surface and golden sediment at the bottom. That's what we're separating out.
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5
Strain the ghee
Strain the ghee through a fine strainer or cheesecloth. The golden liquid left over is the pure ghee.
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6
Cool and solidify
Let it cool at room temperature until it solidifies. Golden yellow color.
- Loses about 20% of its weight: with 1 kg you end up with ~800 g.
- Keeps for months at room temperature. In the fridge, indefinitely.
- Much higher smoke point than butter: ideal for searing meat over high heat.