Making Fresh Ghee
Turning butter into ghee transforms it into a stable fat with a high smoke point. It is a slow process that requires patience, as rushing the heat will burn the milk solids before the water has fully evaporated.
Use high-quality butter
Start with good quality unsalted butter. The quality of the butter determines the depth of the finished flavor.
- Heavy-bottomed saucepan
- Fine-mesh sieve
- Cheesecloth or coffee filter
- Clean glass jar
What goes in.
- 1 lbUnsalted high-fat European-style butter
Watching the Foam
The butter will foam twice. The first foam is water escaping; the second foam is the milk solids separating. When the foam subsides and the solids on the bottom turn a light sand color, the ghee is ready.
The method.
Melt the butter
Place the butter in your saucepan over medium-low heat. Let it melt completely without stirring.
Simmer steadily
Once melted, reduce heat to low. The butter will bubble and hiss. This is the water evaporating.
Observe the separation
The butter will become transparent. You will see white milk solids begin to sink to the bottom. Keep the heat very low to prevent these from burning.
Strain
When the top is clear and the bottom solids are a toasted almond color, remove from heat. Line your sieve with cheesecloth and pour the ghee into your jar, catching all sediment.
When it doesn't go to plan.
If the solids at the bottom turn dark brown, remove from heat immediately; your ghee is on the verge of burning.
Store in a cool, dark place. You do not need to refrigerate ghee if kept in a sealed container.
Use a light-colored pan so you can easily see the color change of the milk solids at the bottom.
The ones that keep coming up.
How do I know if the ghee is cooked enough?
If there is still moisture in the ghee, it will crackle or sputter when a drop of water is flicked near it. When it is truly clarified, it will be silent and clear.
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