Ghee (Clarified Butter)
Ghee is an essential part of Indian cooking. The nuttiness of ghee adds a special flavor to any meal, as either a garnish or as the cooking fat. Ghee reminds us of classic childhood meals such as steaming rice mixed with ghee or a hot paratha fresh off of the pan spread with a heaping spoon of melting ghee. Although ghee is predominantly used in Indian cooking, it also can be used in everyday dishes such as scrambled eggs and pancakes (we are a big breakfast kinda family!).
Ingredients
- 1 lb unsalted butter cut into 2-3 pieces
Instructions
- In a heavy-bottomed pot, melt the butter on medium heat.
- Once the melted butter starts bubbling, reduce the heat to medium-low and let it simmer for about 10 minutes or until the butter becomes golden brown. While the butter simmers, the butter will foam and bubble up so adjust the heat accordingly. We recommend frequently stirring the butter to achieve a grainy texture.
- Turn the heat off once the butter turns golden brown. Let the ghee cool down for 5 minutes. This time allows the milk solids to settle to the bottom of the pot.
- Carefully strain the ghee using a fine-meshed strainer into an air tight glass storage jar.
- As the ghee cools down, it will solidify. Store in the refrigerator for 1 year or at room temperature for 3 months.