Making Fresh Ghee
The secret to good ghee is patience. You are waiting for the butter to transition from a bubbling, noisy froth to a clear, silent liquid, signaling that every drop of moisture has vanished.
Use unsalted butter, nothing else.
If you use salted butter, the salt concentrates as the water evaporates, resulting in a finished product that is far too harsh. Use high-quality cultured butter if you want a deeper flavor profile.
- heavy-bottomed stainless steel saucepan
- fine-mesh sieve
- cheesecloth
- clean glass jar
What goes in.
- 1 lbhigh-quality unsalted butter
Watching the bubbles
The butter will hiss and foam violently at first. The moment the foaming stops and a thin, clear crust forms on top, you have reached the critical window to remove it from the heat.
The method.
Melt the butter
Place the butter in the saucepan over medium-low heat. Let it melt completely without stirring.
Simmer
Once melted, the butter will begin to boil. Turn the heat to low. Keep it at a gentle, consistent simmer.
Monitor the solids
Milk solids will sink to the bottom. They will turn from white to a light tan. Keep a close watch; if they turn dark brown, you have gone too far.
Strain
Line your sieve with a double layer of cheesecloth. Carefully pour the clear, golden fat through the cloth into a clean jar, leaving the charred solids at the bottom of the pan.
Other turns to take.
Spiced Ghee
Add a stick of cinnamon or a few whole cardamom pods during the final five minutes of simmering to infuse the fat.
When it doesn't go to plan.
If the butter starts to smell like toasted hazelnuts, it is ready to come off the heat immediately.
Do not scrape the bottom of the pan when pouring; keep those dark solids in the pot.
Store in a cool, dark place. You do not need to refrigerate properly strained ghee.
The ones that keep coming up.
Why did my ghee turn cloudy?
It likely means there was still some water content remaining, or you accidentally poured some of the milk solids into the jar.
Can I use a non-stick pan?
It is better to use stainless steel. It makes it easier to see the color change of the milk solids at the bottom of the pan.
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