How to make Ghee and Clarified Butter (same thing - almost)

Step 1

Use a small or medium saucepan or small skillet with a silver base so it's easier to see when milk solids are golden.

Step 2

Put butter in then let it melt over medium-low heat.

Step 3

Leave to simmer for 10 minutes - it will start to foam at about 5 minutes, then at 7 minutes most of the foam will be gone, and by the end the foam should be almost all gone.

Step 4

The ghee is ready when the milk solids that settle on the base of the pan turn golden.

Step 5

Strain through a mesh colander lined with a single sheet of paper towel.

Step 6

Then pour into a jar for storage. Keep in the pantry 3 months (firms to peanut butter consistency), or fridge 1 year (hardens like butter).

Step 7

Use in place of butter or fat for pan frying, roasting, sauces. The smoke point of ghee / clarified butter is 230°C / 450°F which is considerably higher than common oils such as vegetable oil and olive oil, so it won't smoke and burn.

Step 8

Use with caution in baking recipes - such as cakes and cookies.