How to Make Ghee
This golden, nutty clarified butter not only makes food taste better, but it also has a longer shelf life than butter and doesn’t require refrigeration. Its high smoke point makes it good for high-heat cooking.
Ingredients
- 8 ouncesunsalted butter (use as much butter as you want depending on how much ghee you want to make. the process remains the same)
Directions
- 1
Melt the Butter: Place the butter in a saucepan over low heat. Let it melt completely without stirring.
- 2
Simmer: Once melted, allow the butter to gently simmer. You’ll notice a white, foamy layer forming on top—that’s the milk solids separating. Gently scrape the foam from the top throughout the cooking process.
- 3
Watch for the magic: Over the next 20-30 minutes, the milk solids will begin to sink to the bottom and turn golden brown. The butter will take on a deep, nutty aroma.
- 4
Strain It: Once the milk solids are golden and the liquid is a rich golden amber color, remove from heat. Strain through a fine-mesh sieve or cheesecloth into a clean jar, leaving the browned bits behind. I line my sieve with a thin layer of cheesecloth.
- 5
Store: Let it cool and store it in an airtight container. No need to refrigerate—ghee stays fresh for months at room temperature and is totally shelf stable!