Ghee or ghee is a type of butter made by boiling butter and removing the residue. This oil consists almost entirely of fat. Ghee is widely used in Indian cooking and is also a key ingredient in several ayurvedic medicines.
- 450g unsalted butter, preferably organic and unsalted butter, but the bottom line is the best butter you can get.
- Skillet with high sides
- Filter with fine mesh
- Thin cloth or cheesecloth
Step 1. Heat a skillet over medium-low heat
When the pan is hot, add the butter, stirring constantly.
Step 2. Keep stirring the butter with a wooden spoon until the butter is completely melted
This process usually takes 5 minutes or less.
Step 3. When the butter is completely melted and starts to bubble, reduce the heat slightly
Don't let the butter boil so much that it spills and pops out of the pan.
Step 4. Cook the butter again for 25 to 30 minutes until the milk proteins in the butter start to separate at the top and bottom of the pan
Step 5. Using a fine mesh sieve, sift the milk proteins from the top of the butter
Discard the milk protein. Once you are done with this step, the remaining milk protein that you can see will be at the bottom of the pan.
Step 6. Turn the heat up again to medium-low and wait for the remaining milk protein at the bottom of the pan to start turning brown
This process usually takes 5 to 10 minutes. Remove the pan from the heat before the milk proteins start to burn.
Step 7. Let the ghee cool for about 5 minutes
Step 8. Strain the ghee through cheesecloth or cheesecloth placed over the jar to remove the baked milk protein
Discard the milk protein.
Step 9. Store your ghee in a cool place or in the refrigerator
The ghee turns slightly solid at room temperature, and becomes solid after putting it in the refrigerator. When in solid form, ghee can be used as a spread.