Ghee

Ingredients

• 227 g unsalted butter
• optional: a few sprigs of curry leaves for aroma

Method

1. Use a deep, heavy-bottomed pan: the butter foams a lot and can boil over in a small pan.
2. Melt the butter over medium heat.
3. When it starts to foam, turn the heat down and simmer until the foam subsides; a wooden spoon or ladle in the pan helps stop it boiling over.
4. Keep simmering over low heat, stirring occasionally: the butter will turn clear and golden.
5. It's ready when the milk solids at the bottom are light golden brown and the bubbling noticeably quietens. Don't walk away: ghee goes from caramelized to burnt very quickly.
6. Turn off the heat: the residual heat will cook the ghee for another 1–2 minutes.
7. Strain through a fine sieve or cheesecloth into a clean, dry glass jar.
8. Cool and seal tightly.

Tips

• The jar and spoon must be dry: moisture shortens the shelf life.
• Store in an airtight jar away from sunlight: up to 3 months in a dry cupboard, up to a year in the fridge.
• Hot fat can cause severe burns, so keep water away from it.

Related topics

🧈 Ghee · 🧈 Butter · 🔄 Slow baking · 🫙 Jar

Sources

• Indian Healthy Recipes — How to make ghee
• Wikipedia (en): Ghee

Themes