Ghee whiz!

Ghee is something I was always afraid of making but there’s really no reason for it. It’s as simple as melting butter. I’m not sure if I got it as clear as it could be, but I figured I would just keep it in the fridge until I needed it. It tastes right, in any case.

Sometimes referred to as clarified butter, ghee is golden and clear. It has a much higher smoke point than butter due to the removal of the milk solids (485F/252C) which makes it a very easy to use in cooking. The smoke point is even higher than canola (rapeseed) oil that I ordinarily use!

Ghee [printable recipe]

  • 1 lb unsalted butter
  • cheesecloth

In a small saucepot over low heat, melt the butter. As white foam collects on the surface, skim it off, stirring periodically to keep bringing more milk solids to the top. Once everything has been skimmed and the ghee is golden and clear, remove from heat. Pour into a clean jar through multiple layers of cheesecloth.

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Ghee is shelf-stable and does not need to be refrigerated, provided that all milk solids have been removed and it is stored in an air-tight container. If you’re concerned, store it in the fridge and just set it on the counter a few hours before using (so it liquifies). It’ll keep for some time.

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