I don't always have the patience to make ghee myself, but it's an easy weekend activity to do in between a Sunday 'meal prep'. And it's much cheaper than the store bought stuff! Ghee does well at high heat, so it's a alternative to butter at high temperatures (>350 degrees).
So what is ghee? It's an unsalted butter without the milk fats (they are separated from the butterfat) which produces a gold colored pure fat that cooks at high smoke points. This makes it remarkably stable. Ghee is similar to clarified butter except it's cooked longer which causes it to have more contact with the browning milk solids giving it a more intense flavor and more nutrients (that's what matters, right?!).
Prep time: 5 min
Cook time: 20 min
- 1 pound of butter (my favorite is Kerrygold which uses milk from pasture-raised cows)
- Melt the butter in a small saucepan over medium-low heat
- After a few minutes, the butter will go through several stages. Eventually, there will be a layer of foam on top, clarified butter in between and milk solids at the bottom. Let the milk solids on the bottom brown lightly (push the foam to the side to peak at the bottom layer) and with a fine mesh strainer scoop every bit of foam on the top off
- Let the pan cool and allow for things to settle
- Pour the contents of the saucepan through a fine mesh strainer or a nut bag (there goes my husband calling me a nut bag again!) into a clean glass jar for storage
- You can store by the stove or in a fridge if you're worried about spoilage