Ghee is very similar to clarified butter except the milk solids are browned, giving the butterfat a rich, caramel flavor. Ghee is often used in Indian cooking and can be used for higher heat sauteing.
Ghee can be stored at room temperature for a month and for several months in the refrigerator. Ghee is very flavorful. Use for higher heat cooking, in Indian dishes, and for cooking pancakes.
1 lb butter, preferably unsalted, organic and/or grassfed
Equipment needed: A medium size heavy saucepan, a fine wire mesh strainer, cheesecloth, a wide mouth pint jar or other glass container
- Melt the butter over medium heat in a heavy sauce pan. Reduce to a simmer.
- Cook for about 20-30 minutes. The butter will make a crackling sound, which is normal. The butter should be golden in color and there should be some browned pieces of milk solids on the bottom of the pan. It will have a wonderful caramel aroma. Keep a close watch on it because you don’t want the solids to burn.
- Remove from heat and let cool slightly for 2 minutes. Then carefully pour through the wire mesh strainer lined with several layers of cheesecloth into a wide mouth pint jar. Discard the milk solids. Let cool.