Ghee (Indian Clarified Butter)

From the kitchen of Carly

Golden, nutty ghee transforms simple butter into liquid gold through patient cooking and straining. The milk solids caramelize while water evaporates, leaving pure butterfat that's shelf-stable, smoke-point friendly, and perfect for Indian cooking or drizzling over anything.

Prep
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Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 stick (1/2 cup) unsalted butter
  • 1cut into pieces

Instructions

  1. Line a sieve with 3 layers of cheesecloth and set over a jar.

  2. Bring butter to a boil in a small heavy saucepan over medium heat. Once foam completely covers butter, reduce heat to very low and continue to cook, stirring occasionally, until a thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Continue to cook butter, watching closely and stirring occasionally to prevent burning, until milk solids on bottom of pan are light brown and liquid is golden, translucent, and fragrant, about 3 minutes. Remove from heat and strain through cheesecloth-lined sieve into jar.