Ghee (Clarified Butter) is a rich and delicious version of butter with a high smoke point and no milk solids.
Clarified butter (also commonly referred to as ghee in Indian cooking) is butter with the water and milk solids removed. Try it on your hazelnut pancakes or sauteed vegetables!
Butter is about 80% fat and 20% water and milk solids. By this process you’re making it a 100% cooking oil. The great thing about clarified butter is that it’s shelf stable (no refrigeration necessary) and has a very high smoke point.
Which means you get that awesome nutty buttery flavor with none of the burning scorchy mess. And bonus, it’s Whole30 approved. Yay!
|This stuff is SO good.|
|Into the pan!|
|This part takes a while. Don’t rush it!|
|Lots and lots of milk solids!|
|The straining takes a little while too. Be patient!|
|It turns a beautiful bright yellow!|
|Some people use the milk solids in their cooking or baking. But, I don’t really bake, so…|
|I find that one Kerry Gold stick reduces to fit perfectly in an 8 ounce mason jar.|
Ghee - Clarified Butter
- Unsalted butter preferably high quality like Kerry Gold
- Place butter in a sauce pan and melt on low heat.
- Keep heating until it comes to a very low simmer and the top starts to look foamy.
- When no more foam seems to be appearing (5 - 10 minutes), pour through a cheesecloth lined colander into a glass jar. Store in the refrigerator. (Yes, technically clarified butter is shelf stable, but since you clarified it yourself, it's better to be safe than sorry!)
Nellie Tracy says
Yum!! Excited to try this!
Renee Goerger says
Cooking with ghee is so smart and healthy. I appreciate your recipe! Thanks.
Can’t you just skim the milk solids off of a top?
You can, but you won’t end up with a perfectly clear result.