Ghee - Clarified Butter
Have you ever tried cooking with Homemade Ghee? If not, then you definitely want to try it now. It’s never too late. It is by far the best fat for cooking.
Ingredients
- 2 lbs Unsalted Butter
- 1 Ice cube
Instructions
- Start off by melting good quality butter in a heavy bottom pan. It is recommended to use unsalted butter, but I have used it both salted and unsalted and they both taste great! Pro Tip: Cut butter in one inch cubes as it makes the melting process faster.
- Once all the butter has melted and starts bubbling you will notice white stuff floating on the top. It is nothing but the whey protein. Discard it using a spoon and let it further cook until it gets little browned and clear.
- Once the milk solids starts to separate and sink to the bottom of the pan, add an ice cube or sprinkle few drops of water. This will help in separating milk solids easily and faster.
- At this point if desired it can be cooked for little longer to get that nice brown color. Cooking for little longer will give you a nuttier taste. Let it cool down completely and strain it using a strainer or cheesecloth. I like to double strain and store it in a mason jar. You can keep it refrigerated for at least couple of months.
Notes
- Using a good quality butter is really important. (preferably organic or grass-fed)
- Ice cube will help separate milk solids from butter and make it clear browned ghee.
- Cook with lid on to avoid splattering.
- Use double straining technique for smoother consistency.