Homemade Clarified Butter (Ghee)
This ghee recipe has only one ingredient and is quick and easy to prepare! Taste aside, ghee has some unique advantages in the kitchen compared to butter. First and foremost, it has a very high smoke point (almost 500°F or 255°C) and is therefore perfect for sautéing, baking and high heat grilling applications. Because of removing the milk solids, ghee also has a longer shelf life than fresh butter and more tolerable for those who are allergic to lactose and casein (the 2 proteins present in milk solids). Replace the liquid fat called for in any recipe (baking or cooking) with ghee and you will be amazed at what it can do for your body and overall health!
Servings Prep Time
1.5cups 0
Cook Time Passive Time
25minutes 0
Servings Prep Time
1.5cups 0
Cook Time Passive Time
25minutes 0
Ingredients
  • 1lbs buttergrass-fed or organic, unsalted
Instructions
  1. In a small/medium saucepan, melt butter over low to medium heat and bring to a gentle boil until the milk proteins become foamy and floats to the top.
  2. Lower heat and continue to gently boil until the milk proteins break apart and start sinking to the bottom of the pot. If there are any residual foam or milk proteins gathered on the sides of the saucepan, use a wooden spoon (or mesh strainer) to scoop and remove them to prevent them from burning along the sides of the saucepan.
  3. You will notice that your butter will start to become clearer and more and more translucent.
  4. Once the boiling has ceases and the butter calms down, pour butter through a cheesecloth-lined strainer (or a mesh strainer) into a heatproof container to remove the browned milk solids that have all sunk to the bottom of the saucepan.
  5. Let the clarified butter cool completely before transferring to an airtight container (such as a mason jar) and refrigerate until ready to use.
Recipe Notes

Equipment :

  • medium saucepan
  • cheesecloth or mesh skimmer
  • mesh strainer
  • glass major jar with lid
  • wooden spoon