Ghee

Total Time:
12 min
Prep:
1 min
Cook:
11 min

Yield:
Slightly less than 1 pound of ghee
Level:
Easy

Ingredients
  • 1 pound butter
Directions

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.


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4.0 37
Okay, even I know this is wrong, and I have never made any kind of clarified butter, let alone Ghee. That's why I was searching for instructions. I mistakenly thought the Food Network would be a reliable source. item not reviewed by moderator and published
This is not ghee at all but just another American misunderstanding and popularization of a foreign food product. Ghee is not made by throwing a stick of butter in a pan. It is make from taking the foamy churned part of buttermilk (takra) and cooking that instead of a stick of butter. Very different starting product and ending product item not reviewed by moderator and published
Alton, though I admire you greatly, you blew it on this simple recipe. Following your directions, I ended up with a brown ghee-ish liquid, even though the milk solids did not burn. The science of food has immense value, but the art and craft of long-tried methods will win out every time. Remember: Practice! Practice! Practice! item not reviewed by moderator and published
If you follow this recipe, you will burn your ghee. Instead, try this: melt your butter in the saucepan on LOW heat until it is completely liquified. Then turn up the heat a LITTLE so you can get a slight and steady boil going, bringing the heat back down if necessary. Coast right there for a little bit, scooping the white stuff as it rises to the top. Once you see the milk solids on the bottom of the pan turn a nice toasty brown, take your ghee off the heat and pour it into your heatproof container, using cheese cloth to strain it, of course. The perfectly toasted bits at the bottom of the pan are what give the ghee that pleasant nutty aroma/taste, making it distinct from clarified butter. Best of luck! item not reviewed by moderator and published
You forgot to mention that the boiling butter shoots globules of fat in all directions. This can be messy and painful. The mixture did not turn golden brown however my tolerance for pain may be at fault. item not reviewed by moderator and published
I've been making clarified butter all my life. "The Galloping Gourmet" used it all the time on his show and demonstrated how to make it many times. Hearing about 'Ghee' and not knowing what it was I checked it out, I was surprised to see that it's nothing but the clarified butter I grew up with. Try it, it's the greatest. item not reviewed by moderator and published
F-f-f-fabulous! Great eaten on its own! item not reviewed by moderator and published
First time I ever made Ghee and it turned out perfect item not reviewed by moderator and published
Do NOT use Med/High heat while bringing the butter to a boil. It will simmer on low heat after coming to a boil using Med heat. I just wasted 1/2 pound of butter and spent 15 minutes scraping burned bits off the bottom of my beautiful Chasseur heavy saucepan. Boooo! item not reviewed by moderator and published
This is awesome,goes great with steamed crab legs,lobster,clams etc item not reviewed by moderator and published
You are absolutely right! Found your method so helpful. item not reviewed by moderator and published
yes this is the correct way. Skiiming is important item not reviewed by moderator and published