Making ghee is a process I enjoy, and it yields a wonderful cooking medium. For those of you who might be unfamiliar, ghee is an unsalted butter that has had the milk solids removed after separating from the butterfat, resulting in beautiful, golden, pure fat with an unusually high smoking point. This means ghee (and its cousin, clarified butter) is remarkably stable, even at higher temperatures. The process for making clarified butter is similar to that of making ghee, ghee is simply cooked longer and has more contact with the browning milk solids, in turn lending a different flavor profile.
- 2 pounds unsalted butter I’ve used salted as well
- Pinch of salt optional
- Melt butter in a saucepan over medium-low. It will start to bubble and separate. The whey will float to the surface creating foam. Skim the whey foam as it arises. Continue to cook the butter until it turns clear and the milk solids sink to the bottom. This is clarified butter. (You could actually stop here.)
- Continue to cook your butter until the milk solids brown (lightly) on the bottom of the pan. It will smell like popcorn butter.
- Remove skillet from heat, add salt (optional); cool for about 2 minutes.
- Pour ghee through a fine-mesh strainer or cheesecloth. Store in tightly sealed mason jars or refrigerator.
- Use it in place of almost any cooking oil. It will add butter flavor without burning.