How to make Ghee and Clarified Butter (same thing - almost)
Total Time
13 minutes
Prep Time
3 minutes
Cook Time
10 minutes
Rating
4.84 out of 5 stars
(30)
Ingredients
220 servings
- 250g / 2 sticks unsalted butter (, cut into 2.5cm / 1" cubes (or so)
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Preparation
Step 1
Use a small or medium saucepan or small skillet with a silver base so it's easier to see when milk solids are golden.
Step 2
Put butter in then let it melt over medium-low heat.
Step 3
Leave to simmer for 10 minutes - it will start to foam at about 5 minutes, then at 7 minutes most of the foam will be gone, and by the end the foam should be almost all gone.
Step 4
The ghee is ready when the milk solids that settle on the base of the pan turn golden.
Step 5
Strain through a mesh colander lined with a single sheet of paper towel.
Step 6
Then pour into a jar for storage. Keep in the pantry 3 months (firms to peanut butter consistency), or fridge 1 year (hardens like butter).
Step 7
Using:
Step 8
Use in place of butter or fat for pan frying, roasting, sauces. The smoke point of ghee / clarified butter is 230°C / 450°F which is considerably higher than common oils such as vegetable oil and olive oil, so it won't smoke and burn.
Step 9
Use with caution in baking recipes - such as cakes and cookies.
Step 10
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