Make Ghee
Materials
- Unsalted butter: High-quality, organic, grass-fed butter is recommended for the best flavor.
Tools
- Heavy-bottomed saucepan: A light-colored, deep pot helps prevent burning and overflowing.
- Fine-mesh strainer or sieve.
- Cheesecloth or muslin: For lining the strainer to catch fine solids.
- Clean, dry glass jar or container: For storage.
Instructions
- Melt the butter: Cut the butter into smaller cubes for even melting and place them in the saucepan over medium heat.
- Simmer and separate: Once melted, reduce the heat to medium-low to maintain a gentle simmer. The butter will separate into three layers: foam on top, a clear golden liquid (the butterfat) in the middle, and milk solids that sink to the bottom.
- Monitor the process: Continue to cook the butter for about 25–30 minutes without stirring frequently, allowing the milk solids to settle and gently brown. The sputtering sound of water evaporating will subside as the process nears completion.
- Watch for indicators: The ghee is done when the liquid fat is clear and golden, the milk solids at the bottom are light brown (not burnt), and a second, lighter foam appears on top.
- Remove from heat: Immediately take the pan off the stove to stop the cooking process and prevent burning, which can ruin the taste.
- Cool and strain: Let the ghee cool slightly for 3–5 minutes. Line your fine-mesh strainer with a few layers of cheesecloth and place it over your glass storage container.
- Pour and store: Carefully pour the liquid ghee through the strainer into the jar, leaving the browned solids behind. Allow the ghee to cool completely before sealing the jar tightly with a lid.
Notes
Ghee is shelf-stable and can be stored in a cool, dark place at room temperature for up to three months. For longer shelf life, it can be refrigerated for up to a year. It will solidify at room temperature, with consistency varying depending on ambient temperature.
You can use the flavorful, browned milk solids left in the pan in other dishes like rice or baked goods.
