How to Render Ghee
This is a study in patience. You are waiting for the butter to stop hissing, which signals that every drop of water has been driven off.
Use only unsalted butter.
Salted butter will concentrate as the water leaves, resulting in a finished product that is far too aggressive to cook with. High-fat, grass-fed butter yields the best color and depth.
- heavy-bottomed saucepan
- fine-mesh sieve
- cheesecloth or clean linen towel
- glass storage jar
What goes in.
- 1 lbunsalted butter
Listen for the silence
Butter makes a distinct crackling, hissing noise as it melts. When that sound fades to complete silence, the water is gone and your ghee is ready.
The method.
Melt the butter
Place the butter in the saucepan over low heat. Let it melt completely without stirring.
Simmer gently
Increase to medium-low. A white foam will rise to the surface. Do not stir, but you may use a spoon to gently push the foam aside to inspect the bottom.
Watch the solids
The milk solids will sink to the bottom and turn golden brown. The oil will become translucent and yellow. Watch closely—if the solids turn dark brown or black, the ghee will taste burnt.
Strain
Once the hissing stops and the butter smells slightly nutty, remove from the heat immediately. Line your sieve with cheesecloth and pour the clear liquid into a clean jar, leaving the charred solids in the pan.
Other turns to take.
Spiced Ghee
Add a stick of cinnamon, two green cardamom pods, or a pinch of cumin seeds to the butter as it melts to infuse the oil.
When it doesn't go to plan.
If the ghee looks cloudy, it wasn't heated long enough to evaporate all the moisture.
Store at room temperature in an airtight jar; moisture is the enemy, so always use a clean, dry spoon.
If you accidentally burn the butter, discard it and start over; there is no way to remove a scorched flavor.
The ones that keep coming up.
Do I need to refrigerate it?
No. When rendered properly, ghee is shelf-stable for months due to the lack of water.
What do I do with the solids left in the pan?
Many cooks stir these brown bits into warm rice or oatmeal for a toasted, creamy finish.
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