Clarified Butter (Ghee)

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Clarified butter is a key ingredient in Indian cooking.

Difficulty: Easy

Hands-on: 25 minutesTotal: 25 minutes

Makes: ½ cup

Ingredients

  • ½ lb. unsalted butter

Directions

  • 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.

Recipe Information

Makes: ½ cup

Ingredients

  • ½ lb. unsalted butter

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories150
Total Fat16g
Saturated Fat11g
Cholesterol45mg
Sodium0mg
Total Carbohydrate0g
Dietary Fiber0g
Sugars0g
Protein0g