If you aren’t familiar with Ghee, this is your official How To Make Ghee Tutorial.
Ghee is essentially clarified butter that is cooked a bit longer until the clarified butter is golden and the milk solids at the bottom are toasted (but not burnt!).
You may be thinking, “Why go to all that trouble?” There are so many reasons to go to the trouble!
One huge one is that Ghee is butterfat without the lactose and casein so it’s usually easy to digest for those who have dairy sensitivities.
Another fabulous reason is that Ghee has a very high smoke point so it makes an excellent replacement for Vegetable and Seed Oils (Canola, Safflower, etc.) if you are trying to get away from using them.
And, if you do a lot of Indian cooking, this is the traditional fat used for those foods.
All of that and it tastes pretty incredible.
Ghee adds depth and complexity to what could otherwise be an ordinary dish without making things too complicated.
One of my biggest take-away’ s so far from the #Whole30 program that I am doing is getting away from Refined Seed Oils (sunflower, safflower, canola, etc.).
While in the past, I used to occasionally use Ghee in my kitchen (for specific dishes), I now have been using it frequently (in addition to Coconut Oil and Olive Oil) and love it. It’s here to stay!
- Traditionally, Ghee is made from unsalted Butter. While I have made it from both salted and unsalted and do prefer unsalted, I have been making salted most recently because Costco has a great deal on grass-fed Kerrygold butter but only the salted. To me, the quality of the butter is more important than if it is salted or not. Bottom Line: Get the best quality butter you can – preferably local and pastured but at a minimum pastured and free of antibiotics and hormones.
- I like to store Ghee in a small mason jar or glass container at room temperature. It doesn’t need to refrigerated but some people do prefer to store it in the fridge where it becomes a solid and can be used a spread.
- The Ghee in my main photos was still a bit warm so completely liquid. It will solidify a bit at room temperature.
- Heat a wide-bottomed skillet with high sides (for splashing/bubbling) over medium-low heat. Once hot, add butter.
- This is what it looks like after 1 minute…
- Use a wooden spoon or spatula to stir the butter and speed along the melting process. After 5 minutes (almost melted)…
- Once butter is completely melted and begins to bubble, very slightly lower the light. You want a steady bubble but not so much that butter is jumping out of the pan or spraying on the stove top. Cook for 25 to 30 minutes or until the milk protein has completely separated and there is a layer on the top and bits on the bottom of the pan. Here are pictures taken every through the process so you can know what to expect.
- Begin carefully skimming the top layer off until Ghee looks clean (except for bits on the very bottom) and discard.
- Slightly raise the heat back up to medium low and continue cooking another 5 to 10 minutes until most of the bubbling stops and the milk protein bits on the bottom of the pan begin to brown. Do not let them burn! Immediately remove the Ghee from the stove top and set somewhere to cool.
- Once cool, strain through a fine mesh strainer or cheesecloth. Discard the toasted bits from the bottom of the pan. Store Ghee at room temperature in a glass container or mason jar and use as needed.
- That’s it. I included a lot of pictures because while it sounds simple, it took me a couple of tries to get it perfect and I thought for this one, more info was better. Enjoy!