Clarified Butter Ghee Recipes

GHEE

Steps:

• Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.

INDIAN CLARIFIED BUTTER (GHEE)

Steps:

• Bring butter to a boil in a 1- to 1 1/2-quart heavy saucepan over moderate heat. Once foam completely covers butter, reduce heat to very low. Continue to cook butter, stirring occasionally, until a thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Continue to cook butter, watching constantly and stirring occasionally to prevent burning, until solids turn light brown and butter deepens to golden and becomes translucent and fragrant, 16 to 18 minutes.
• Remove ghee from heat and pour through a sieve lined with a triple layer of cheesecloth into a jar.

EFFORTLESS CLARIFIED BUTTER (AKA GHEE) IN THE OVEN

Steps:

• Preheat oven to 300°F.
• The oven needs to be on low heat.
• Cut the butter into large chunks and put it into an oven proof dish.
• Something like a souffle dish will work, but just make sure that the bottom of the pan isn't too wide, or the butter will cook too quickly and you won't have time to get that nice roasted flavor.
• Put the butter into the oven for one hour.
• At that time, the impurities will have separated from the butter, but it probably won't have darkened in color to show that it has that roasted flavor.
• Keep checking the butter every 10 minutes until it darkens several shades.
• Remove the butter from the oven and let it cool for about 10 minutes, and then spoon off the impurities on the top of the butter.
• Pour the butter through a fine metal mesh strainer.
• Store the clarified butter, covered, in a cool dry place.

GHEE (INDIAN CLARIFIED BUTTER)

Steps:

• Line a sieve with 3 layers of cheesecloth and set over a jar.
• Bring butter to a boil in a small heavy saucepan over medium heat. Once foam completely covers butter, reduce heat to very low and continue to cook, stirring occasionally, until a thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Continue to cook butter, watching closely and stirring occasionally to prevent burning, until milk solids on bottom of pan are light brown and liquid is golden, translucent, and fragrant, about 3 minutes. Remove from heat and strain through cheesecloth-lined sieve into jar.