Clarified Butter (Ghee)
Clarified butter is a key ingredient in Indian cooking.
Makes: ½ cupHands-on: 25 minutesTotal: 25 minutesDifficulty: Easy
Makes: ½ cup
- ½ lb. unsalted butter
- Heat a heavy pan over low heat. Add the butter, allowing it to melt. Once the butter has melted, increase the heat, bringing the butter to a boil. The fat will start to separate and the butter will begin to foam.
- Reduce the heat and simmer for about 15 minutes. Watch carefully, as it may burn. The milk solids will start to settle at the bottom, and the liquid butter will float to the surface. When the liquid butter becomes amber in color, remove from heat. Allow the liquid to cool to room temperature.
- Strain the amber liquid into a jar; discard the remaining sediment.
- Cover the jar and store, refrigerated, for up to 6 months.