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Making Clarified Butter and Ghee

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Ingredients

Scale
  • 1/2 pound butter (1 cup)

Instructions

  1. Cut the butter into pieces and place in a small saucepan over low heat.
  2. Melt the butter slowly without stirring.
  3. Use a wooden spoon to skim off any white “foam” from the top of the melted butter; discard that stuff.
  4. After a minute you will see a layer of solids begin to settle at the bottom of the pot.
  5. For clarified butter: remove the pot from the heat now and gently pour the butter fat into a clean jar, leaving the milk solids behind in the bottom of the pot.
  6. For ghee: continue cooking, without stirring, over the lowest heat possible, until the butterfat takes on a slightly darker golden color. This will take about 10 minutes. Pour the butterfat carefully out into a jar, again leaving the solids behind.
  7. Let the clarified butter or ghee cool at room temperature, then screw on the lid and refrigerate.
  8. Use for sauteeing and sauces.

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