What is ghee? Well, think of it as caramelized butter. It has a higher smoke point than regular butter and a deeper, more nutty flavor.
Basically all you’re doing is evaporating off the water content and browning the milk solids (which you strain out).
Clarified butter is similar, ghee is just cooked longer for a deeper flavor.
My favorite uses for ghee are for popping popcorn and grains, stir frying, roasting… anytime you want to cook at a higher heat or get an amazing sear, pull out the ghee. It is easier than you think and lasts quite a long time. If you get any water in it, that can cause bacterial growth. So I always keep it in a jar with a lid and use a clean dry utensil. Or you can store in the refrigerator as well.
It can take over 20 minutes, so I usually make it when I’m going to be in the kitchen anyways making dinner or doing dishes or whatever.
GHEE
1 pound unsalted butter
Using a small heavy pot, add butter and heat over medium heat.
After it melts it will begin to foam up. Keep cooking!
Turn your heat down if it is boiling too hard. You want a gentle simmer.
The second foam is what we’re looking for.
When the milk solids are a deep brown you’re done!
Just strain and let cool.
Store on the counter for a month in an airtight container (I use a jar) or refrigerate for longer storage.
Ingredients
- 1 pound unsalted butter
Instructions
- Using a small heavy pot, add butter and heat over medium heat.
- After it melts it will begin to foam up. Keep cooking!
- Turn your heat down if it is boiling too hard. You want a gentle simmer.
- The second foam is what we're looking for.
- When the milk solids are a deep brown you're done! This can take over 20 minutes to reach this point, but it depends on heat level and your pot as well.
- Just strain and let cool.
- Store on the counter for a month in an airtight container (I use a jar) or refrigerate for longer storage.
