Ghee 🧈🥛
Ghee is essentially butter that has been simmered until the milk solids have separated and the butter has turned fragrant, semi translucent and golden. As opposed to regular butter (350°F or 177°C), ghee has a high smoking point (485°F or 252°C), so it’s perfect for deep frying or sautéing. And although it’s a milk derivative, it has no lactose, making it a great option for those with a lactose intolerance.
Ghee is a word derived from Sanskrit that translates to “clarified butter”. In the last few years it has gained popularity in the USA but before, it was hard to find this item on the shelves. Now, almost all big chain supermarkets carry it, but to my surprise it is quite expensive at about $9-$15 for a small 9-13oz container. Instead, I will show you here how I make ghee for half the price and under 35 minutes.
As always, enjoy in moderation 😁
Ghee 🧈🥛
Ghee is essentially butter that has been simmered until the milk solids have separated and the butter has turned fragrant, semi translucent and golden. As opposed to regular butter (350°F or 177°C), ghee has a high smoking point (485°F or 252°C), so it’s perfect for deep frying or sautéing. And although it’s a milk derivative, it has no lactose, making it a great option for those with a lactose intolerance.
Ghee is a word derived from Sanskrit that translates to “clarified butter”. In the last few years it has gained popularity in the USA but before, it was hard to find this item on the shelves. Now, almost all big chain supermarkets carry it, but to my surprise it is quite expensive at about $9-$15 for a small 9-13oz container. Instead, I will show you here how I make ghee for half the price and under 35 minutes.
As always, enjoy in moderation 😁
Cooking Instructions
- 1
In a medium pot, melt 4 sticks of butter over medium-low heat. This process will take about 8-10 minutes
- 2
Continue simmering it on medium- low heat. You will notice white foam will start to form on the top. That's normal
- 3
Continue letting it simmer, mixing it frequently, for about 25 minutes or until the melted butter has turned translucent and golden and the milk solids have lightly browned.
- 4
Once the milk solids have browned, they will rapidly burn if not removed from the heat (1-2 min) so make sure you are paying attention
- 5
Pass the ghee through a cheese cloth and gather the brown remainders, or milk solids, from the bottom of the pan and cheese cloth.
- 6
Let the ghee cool down before transferring to a glass container or jar. As it cools down it will solidify. You can store it at room temperature (3 months) or in the fridge.
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