Ghee is clarified butter cooked one step further till the milk solids turn slightly brown, leaving behind nutty, toasty liquid gold.
As I researched how to make it, I came across many recipes that call for simmering the butter slowly for 15 to 20 minutes, skimming off the white solids from the top, then cooking the fat that remains till it becomes toasty. This no-doubt is the proper way to do it, but I’ve found cooking the butter over medium to medium-high heat for about 5 minutes achieves the same end point: slightly toasted clarified butter.
- 1 lb. unsalted butter, or more or less
- In a medium saucepan over medium heat, melt as much butter as you like.
- Adjust heat to that butter is bubbling, not violently but at a nice clip. Within five minutes, you will see a brown rim around the top of the bubbling butter. It should begin smelling slightly nutty. This is a sign it’s just about done.
- Strain the ghee through a cheesecloth-lined sieve.
- Transfer ghee to a glass jar, leaving any dark solids that may have slipped through the sieve behind.
- Category: Sauce
- Method: Stovetop
- Cuisine: Indian
Keywords: ghee, clarified, butter, nutty, toasty, Indian