Ghee (Clarified Butter)

How to Make Clarified Butter (Ghee)

Ingredients:

• Unsalted butter (preferably grass-fed)

Equipment:

• Heavy-bottomed saucepan

• Heatproof storage container

• Fine mesh strainer or cheesecloth

• Spoon

Instructions:

1. Prepare the Butter: Start with unsalted butter. The quantity can vary, but 1 pound (4 sticks) is a standard amount to work with.

2. Melt the Butter: Place the butter in a heavy-bottomed saucepan. Heat over medium-low heat until the butter melts completely. Avoid stirring initially to allow the milk solids to settle at the bottom.

3. Simmer: Allow the melted butter to simmer gently. As it cooks, it will bubble and foam. This is the water evaporating. Continue to let it simmer until the bubbling reduces and you can see the bottom of the pan.

4. Monitor the Color: Keep an eye on the color of the butter. It should turn a golden yellow. The milk solids will start to separate and sink to the bottom.

5. Strain the Ghee: Once the bubbling has subsided and the milk solids have turned brown and settled at the bottom (this usually takes about 15-20 minutes), remove the saucepan from heat. Let it cool slightly.

6. Filter: Using a fine mesh strainer or cheesecloth, strain the liquid into a heatproof storage container. Be careful to leave the brown milk solids in the saucepan.

7. Store: Allow the clarified butter (ghee) to cool to room temperature before sealing the container. Store ghee in a cool, dark place for up to 3 months or in the refrigerator for longer shelf life.

Tips:

• Avoid high heat to prevent burning and bitterness.

• Ghee has a higher smoke point than regular butter, making it excellent for frying and sautéing.

• The nutty flavor of ghee makes it a versatile ingredient in various dishes.