Monday, November 30, 2009


Ghee is butter which has had all the milk solids removed. The process of making ghee from butter preserves butterfat at room temperature for long periods of time. The other advantage of ghee as a frying medium is that it does not smoke and burn as readily as butter.

  • two or four sticks of unsalted butter
  • Melt the butter in a thick-bottomed saucepan over low heat, and continue to heat while stirring from time to time. It is important to attend to the ghee frequently because it should not be allowed to burn. 
  • As the butter melts completely it will bubble, and the milk solids will float to the surface. Remove the milk solids using a spoon and continue to heat the butter. 
  • If you continue skimming solids from the surface, the foaming will stop in about 20 minutes and the butter will be almost completely clear except for some sediment that will be gathering at the bottom of the pot. 
  • Turn the heat off and allow the ghee to stand for awhile at room temperature. 
  • Most of the sediment will settle, and any remaining milk solids will float to the top. Remove these floating milk solids.
  • Carefully transfer the ghee (while it is still warm and liquid) into a clean jar, leaving the few tablespoons of unclear residue at the bottom of the pot.
Ghee can be stored at room temperature for several weeks or in the refrigerator for months.

*adapted from Flavors of India, Shanta Nimbark Sacharoff

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