Ghee

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Crustacean Nation III

Rated: 5 stars out of 5Rate itRead users' reviews (17)

RECIPE
COMMENTS & REVIEWS(17)

Cook Time:
11 min
Level:
Easy
Yield:
Slightly less than 1 pound of ghee

Times:

Prep: 1 min
Inactive Prep: --
Cook: 11 min
Total:: 12 min

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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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Comments & Reviews

recipe Ghee
David Edison, NJ 12-25-2009
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Use a coffee filter
Rated: 5 stars out of 5

I saw someone else's comment about using a coffee filter, so, after preparing per Alton's instructions, I put a coffee filter... in a mesh strainer and it worked perfectly. Takes a little while to strain through completely but removed all of the solids. Read more
recipe Ghee
Barbara Anytown, CA 12-20-2009
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Unsalted butter-Reiterating another comment
Rated: 4 stars out of 5

Just want to add to the comment about using unsalted butter. The ghee that I've bought is made from unsalted butter and other... recipes that I've found list unsalted butter as the ingredient. That's it.Read more
recipe Ghee
Mary Kay St.Charles, IL 09-23-2009
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Quick, but I like mine better
Rated: 4 stars out of 5

Tonight I needed to make a batch of ghee for my kitchen use. I remembered that Alton gave a very simple and quick recipe on... this episode and I was amazed. But I did not care for all the bits of whey floating in the fat portion itself that needed to be strained. Even with using a fine strainer there is more sediment than I like in my ghee jar. My process is different in that I bring to melting point then put the pot on a very low heat for about 45 minutes until the milk solids fall to the bottom of the pot and then I use a baster to suck the clarified fat off the top. I use my ghee for sauteeing and scrambled eggs and such. It is very yummy. Read more
recipe Ghee
Julie New York, NY 04-30-2009
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Really Great Worth the Work
Rated: 5 stars out of 5

I used unsalted butter and have a small kitchen so I kept a close eye on this since it was the first time I ever made... clarified butter, otherwise known as ghee. Once it started browning I turned off the heat. It was beautiful. Lovely. And perfect for great seafood. Hum hum hum.Read more
recipe Ghee
Ashley Flagstaff, AZ 12-16-2008
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Had trouble
Rated: 4 stars out of 5

I have sort of a touchy electric stove. I ended up burning it twice before it came out right. Keep a close eye on that... stuff while it's bubbling away! And don't add garlic to it until the end -_-Read more
recipe Ghee
Anjuli New York, NY 11-03-2008
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More info...
Rated: 3 stars out of 5

Here's a more informative recipe: http://asmartmouth.com/2008/10/10/homemade-indian-ghee-if-you-dare/