How I Make Ghee
Ghee is a type of clarified butter made from heating butter and allowing the liquid and milk to separate from the fat.
The whole process takes me just under an hour.
The sole ingredient needed is organic unsalted butter, which performs significantly better than salted. Begin with 1 pound (4 sticks); I've successfully used 5 pounds in a stockpot. Melt the butter, then adjust the heat to medium-low or low, based on your stove's temperature.
The butter will begin to foam after it has completely melted. Avoid stirring further. Keep the butter at a low simmer, with bubbles just barely breaking the surface. Since my stove has a quick-boil burner that is too hot even on the lowest setting, I prefer using a regular burner set to medium low or low.
Keep simmering on low heat until the solids gradually separate from the ghee. As illustrated in the photo, the foam has diminished, and I’ve carefully set aside some of the remaining foam to reveal that the ghee is quite clear, with the bottom of the pan remaining relatively clear as well. You’ll notice some browning starting to develop around edges.
This image depicts the milk solids browning at the bottom of pan. This is a positive sign, which is why it's best not to stir the ghee once it starts to simmer. (For this photo, I carefully tilted the pan without stirring.)
Observe that the foam is starting to brown around the edges. Keep a close eye on the ghee at this stage, as it can burn if left too long. The ghee will foam up one more time, indicating that it's ready to be strained. I usually allow it to foam for a minute or two before straining.
​To strain the ghee, first pour it through a small, fine-mesh strainer, then pass it through an unbleached coffee filter set in a large strainer over a glass measuring cup. This method effectively removes the browned bits from the finished ghee. Straining immediately after taking it off the heat makes the process easier.​​
This image depicts ghee gradually passing through the unbleached coffee filter and large strainer into the glass measuring cup. Observe the deep color of the ghee at this stage. Once the straining process is complete, transfer the ghee into a jar and allow it to cool without a lid.
Here are my tips for cleaning up. This photo shows the browned bits remaining in pan and the small strainer. Take note that they are browned, not blackened. While the pan is still warm, use a metal spatula to scrape out and carefully wipe it with a paper towel, as it is hot. Add dish soap and hot water to the pan, and let it soak for a few minutes before washing.
Once cooled, ghee takes on a nice light color. It's the most delicious spread you can use on toast! With the milk solids removed, it boasts a high smoke point, making it perfect for frying potatoes (or any other food) in a skillet and for roasting. Ghee can be stored indefinitely at room temperature as long as it remains clean.