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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By bagully
on December 23, 2011
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I followed Alton's recipe and it turned out perfect! Bye the way, I LOVE ALTON BROWN. He knows his stuff. BEE HEALTHY.
By irishamcq
Englewood, CO
on December 09, 2011
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This is basically brown butter without the tasty browned bits. Very easy and versitile. Just make sure you keep an eye and not let it get too brown, strain through cheesecloth and let cool to solid form again.
By espinaca
on October 17, 2011
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I made ghee after reading several recipes. Using 1 pound unsalted butter, I melted it in a heavy aluminum pot which is 1/2 of my pressure cooker. Over a slow flame, I cooked it 20 minutes without stirring but moving the pot around a bit. After 20 minutes I turned flame off and took a small tea strainer, put a piece of cut down coffee filter in it and poured in the hot mix. It was clarified, I put it into a mason jar and it came out perfectly. Keep this butter on a very low flame and be patient. It will come out fine.
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