How to make Ghee and Clarified Butter (same thing - almost)
User Reviews
4.8
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Prep Time
3 mins
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Cook Time
10 mins
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Servings
220 ml / 7 oz
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Course
Condiments, Others
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Cuisine
American
How to make Ghee and Clarified Butter (same thing - almost)
Description
To make ghee or clarified butter, unsalted butter is cut into cubes and gently melted over medium-low heat in a saucepan. The butter simmers, producing foam which dissipates after several minutes. During this process, water evaporates and milk solids separate and settle at the bottom of the pan, eventually turning golden brown, signaling readiness. The clarified butter is then strained through a paper towel-lined colander to remove solids.
Ghee has a higher smoke point (230°C/450°F) than standard cooking oils, making it useful for pan frying, roasting, and sauces without burning. It is advised to use caution in baking as its properties differ from regular butter. The ghee firms at room temperature to a peanut butter consistency or hardens in the fridge.
Scaling the recipe up or down affects cooking time due to evaporation rates and thickness of butter in the pan. A skillet with low walls is recommended for faster evaporation without spreading the butter too thin.
Ingredients
- 250g / 2 sticks butter cut into 2.5cm / 1" cubes (or so, unsalted
Instructions
- Use a small or medium saucepan or small skillet with a silver base so it's easier to see when milk solids are golden.
- Put butter in then let it melt over medium-low heat.
- 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.
- The ghee is ready when the milk solids that settle on the base of the pan turn golden.
- Strain through a mesh colander lined with a single sheet of paper towel.
- 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).
Using:
- 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.
- Use with caution in baking recipes - such as cakes and cookies.
Notes
- Scaling up the recipe increases cooking time due to slower water evaporation; use a skillet with lower walls for faster evaporation.
- Scaling down requires a smaller pan to avoid spreading butter too thinly, which hinders monitoring.
- Ghee can be kept in the pantry for about 3 months or refrigerated for up to 1 year.
User Reviews
Overall Rating
4.8
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