clarified butter or "ghee"

clarified butter or "ghee" created by cyaos

ghee is wonderful for baking, frying, even taking straight for ayurvedic medicine. all the good fat is there without the proteinaceous impurities of butter. if you are a vata type like me, eating ghee often is enjoyable and healthful!

Ready In:
22mins
Yields:
Units:

ingredients

  • 1 -2 cup butter
  • coffee filter

directions

  • set saucepan on stove on medium-low setting.
  • put butter in pan.
  • once butter is melted, turn setting up to medium.
  • butter will crackle and bubble and foam and make a lovely smell for about 20 minutes.
  • once foam begins to clear and smell becomes more"roasted", promptly take pan off stove.
  • filter butter through a tea or coffee filter to remove impurities (little white bits-- foam may be removed as well, either way is okay).
  • transfer ghee to jar, store at room temperature (up to one month) or in fridge (up to one year).
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RECIPE MADE WITH LOVE BY

@Bonnie bonbon
Contributor
@Bonnie bonbon
Contributor
"ghee is wonderful for baking, frying, even taking straight for ayurvedic medicine. all the good fat is there without the proteinaceous impurities of butter. if you are a vata type like me, eating ghee often is enjoyable and healthful!"

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  1. paulabob
    I prefer a dark ghee so I wait till the second foaming to take off of the heat. Note it takes longer but you get a darker color and more intense flavor very similar to carmel popcorn. Use caution and turn down the heat as you get close, because the ghee really heats up and the foaming comes out of the blue. You need to stand right at the stove for safety's sake. The pan will begin to change noises as the milk solids begin to toast on the bottom. Note that ghee will last six months or more, no refrigeration needed. The part that goes rancid - water content and protein, has been removed.
  2. hippeastrum
    easy recipe, but like another person I screwed up the first time and got burnt ghee. It only took 5 min for me. I think the key is to catch it right at the point it's about to turn a caramel color and take it off the stove (which would be step 5 of the recipe). Thanks!
  3. cyaos
    clarified butter or "ghee" Created by cyaos
  4. cyaos
    This was great and I will never buy storebought ghee again! I only used 1 cup of butter and it was ready after 12 minutes and probably could have come out a tad sooner as it was a touch dark. However, it still tastes awesome and I will be using this all the time. Thanks for posting!
  5. Dixie from Kansas
    this recipes was great. I was not successfull with cooking the butter on med. Since the recipe stated 20 min I walked away only to come back to burnt butter and a pan that still needs to soak. I tried again but kept the burner on low and had wonderful results. Thanks for the great recipe!
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