Servings
Font
Back
5.0 from 3 votes

Ghee

Ghee is clarified butter, a pure fat used in cuisines of the Indian subcontinent, North Africa, the Horn of Africa and the Levant.

Prep Time
2 mins
Cook Time
2 mins
Total Time
32 mins
Servings: 400 ml
Course: Condiments
Cuisine: Indian

Ingredients

  • 2 cups unsalted butter diced
Equipment
  • 1 fine mesh cheesecloth or 2 fine strainers
  • 1 heavy-bottomed non-stick saucepan
  • 2 Glass jars previously sterilized

Instructions

    Cup of Yum
  1. In a deep, heavy-based, non-stick coated saucepan, melt the butter over medium heat.
  2. As soon as the butter melts and becomes foamy, lower the heat and simmer over low heat.
  3. Simmer gently over low heat for 25 minutes, and each time a whitish part rises to the surface, skim it with a tablespoon or a small skimmer.
  4. Turn off the heat and remove the pan from the heat to cool.
  5. With the pan hot, the ghee will continue to cook for an additional 1 to 2 minutes. At this point the ghee is perfectly cooked, clear, golden in color, and all milk solids are golden brown but not burnt.
  6. When the temperature of the ghee has dropped a little, filter the ghee 2 or 3 times through 2 very fine sieves or cheesecloth until it is completely clarified.
  7. Pour the ghee into 1 or 2 glass jars, previously sterilized.
  8. Let the ghee cool completely and close the glass jar tightly.
  9. Store at room temperature in a cabinet free of humidity up to 3 months or in the refrigerator for a year.
  10. The ghee will solidify within hours or days depending on the temperature.

Notes

  • It is possible to flavor ghee by adding 1 different flavor to each jar before the ghee solidifies, including with: Fresh curry leaves Garlic Vanilla Pandan Rosemary Turmeric Garam masala