Ghee (Clarified Butter)
Sauces and Marinades • Indian
Description
Making ghee is not difficult at all, but it does take quite a bit of time. To bring out the sweet, nutty flavor of the clarified butter, it needs to be cooked slowly for a long time until all the water evaporates and the milk solids separate and float to the surface. By removing these solids, you will obtain pure ghee with an amber color. The cooking time for ghee depends on the amount you are clarifying: 1 kg takes about 1 hour, yielding 0.8 kg.
Ingredients
- Salted Butter 0 lbs
- Garlic to taste
Step-by-Step Guide
Step 1
Melt the butter in a large, heavy-bottomed pot over medium heat and bring it to a boil. Don't be alarmed when it starts to bubble and sputter. Just reduce the heat as much as possible and leave the pot on the stove with the lid slightly ajar. Occasionally skim off the foam that forms on the surface to prevent the butter from burning.
Step 2
When the white particles at the bottom and on the sides of the pot start to turn golden brown, and the butter becomes clear enough to see the bottom of the pot, it's a sign that it's time to turn off the heat. If the butter is cooked over too high heat or for too long, it will darken and begin to emit a burnt smell. The finished ghee should be golden in color and transparent.
Step 3
Carefully pour the ghee through a strainer (or through 2-3 layers of cheesecloth) into a jar or clay pot and let it cool to room temperature without covering it.
Step 4
If desired, you can add garlic to make garlic-infused ghee.
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