Ghee

It's hard to improve on butter, but... Ghee, a traditional Indian preparation, eliminates the milk solids and gives you just the pure, unadulterated butterfat. It's gheelicious. And it doesn't burn, so it is a perfect choice for high temperature frying.
It's hard to improve on butter, but... Ghee, a traditional Indian preparation, eliminates the milk solids and gives you just the pure, unadulterated butterfat. It's gheelicious. And it doesn't burn, so it is a perfect choice for high temperature frying.

Ingredients

1 servingservings
USMetric
  • 1 lb 450 g unsalted butter

Instructions

Instructions are for 1 serving. Please modify as needed.

  1. Melt the butter in a saucepan over low heat. Don't stir.
  2. Reduce heat and let the melted butter simmer for an hour or until a firm "foam" forms on the surface.
  3. Remove the foam with a slotted spoon. On the bottom, you'll now see white milk protein, which you want to leave behind in the pan or filter out of your ghee.
  4. Carefully pour the clarified butter through a filter; you can use cheese cloth or coffee filter. The white milk protein should remain in the filter, while the clear butterfat seeps through.
  5. Repeat the filtering a couple of times for optimal results.
  6. Let the ghee cool in a glass jar and store at room temperature.

Tip!

You can use your slow cooker to make ghee. Put the butter in it and turn on low heat for 6-8 hours. Then follow the steps above. Feel free to go ahead and use your ghee (instead of butter) when you’re making bearnaise or hollandaise sauce.

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5 Comments

  1. Mark Bousquet
    Simmer for an hour?? I've made Ghee multiple times and it's only ever taken 10-15 minutes to cook out.
  2. Simona Veilande
    I allways take all the solid parts off during simmering - the ghee is more tasty that way
  3. Gen
    I made this ghee exactly as stated and it got completely burnt. It doesn't need an hour to simmer. Probably should have read the comments and taken it off the stove on 10 minutes. Just wasted 1 lb of butter :(
    Reply: #4
  4. Mark
    After most of the bubbling ends and the milk solids turn brown and start falling to the bottom is _when_. :-)
  5. Vanessa
    I made ghee once but it had a funny taste, which put me off. Not sure where I went wrong.

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