Ghee
Ghee is a type of clarified butter, originating from India, made by simmering butter to separate and remove milk solids and water, leaving behind pure, flavorful butterfat with a nutty taste and high smoke point, making it great for high-heat cooking and popular in South Asian cuisine and Ayurvedic practices. It’s lactose-free and casein-free, offering a rich alternative to butter for dairy sensitivities, and can be stored at room temperature.
30min
Easy
Not spicy
Ingredients
For how many kilos?
Ingredient 1
Directions
Place the butter, cut into pieces, in a small or medium saucepan. Let it melt over low heat.
Once the butter has melted, let it simmer for 10 minutes. The foam will disappear (it's the water evaporating).
Skim the foam with a spoon and cook until it turns into clear bubbles and the middle layer becomes translucent (about 20 to 25 minutes). The ghee is ready when milk particles begin to settle at the bottom of the pan and turn golden.
Turn off the heat and let it cool for a few minutes.
Strain the ghee through a fine-mesh sieve lined with a sheet of absorbent paper (or through a nut milk bag, cheesecloth, or coffee filter) into a glass container. The ghee will become opaque and light yellow as it cools.
You can store ghee at room temperature in a cupboard (away from direct sunlight) for a few months. If you wish to store it longer, it is best to keep it in the refrigerator where it will last for about a year.
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