How to make your own Ghee (clarified butter recipe)
21 Aug
A lot of the indian recipes you will see on this site or in recipe books will call for the use of ghee, or clarified butter. While you can substitute regular butter for the real thing, the extra effort involved in making your own ghee will pay off with a richer flavour in your curry dishes. Once you have made your ghee, it will keep for several months.
- Cook Time :
60 min - Ready Time :
60 min
Servings
4 cups
Ingredients
- 2 pounds unsalted butter (or lightly salted)
Directions
- Heat the butter slowly in a non-stick pan over a very low heat until it has all melted.
- Raise the heat slightly, but do not allow the butter to brown, and continue to heat on a low heat for around 1 hour. Check on it regularly and do not allow it to burn.
- Do not stir the butter as what you want to happen is for the solids (whey) and other impurities to separate from the clear part (the ghee). The whey will sink to the bottom and float on the surface. Skim off the floating solids from the top but do not disturb the solids at the bottom.
- Turn off the heat and allow the ghee to cool a little.
- Put a muslin cloth or paper kitchen towel over an airtight jar and sieve the ghee through the cloth into the jar. Discard the residue.
- When the ghee cools it will solidify, but remain quite soft and will have a lemony colour with a toffee-like smell. If you have burned it then it will have a much darker colour.
Keep until required.
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