- 1 lb of unsalted butter
Ghee (clarified butter) is the first ingredient in most traditional Indian recipes. It is butter that has been slowly melted, thereby separating the milk solids(which sink to the bottom of the pan) from the golden liquid on the surface. This form of clarified butter is taken a step further by simmering it until until all of the moisture evaporates and the milk solids begin to brown, giving the resulting butter a nutty, caramel like flavor and aroma. this extra step also gives ghee a longer life and a much higher smoke point than regular clarified butter. Because the smoke point is raised to almost 375 degrees, ghee is a practical for a variety of sauteing and frying uses.Ghee is quite expensive but the good news is that it can be made quite easily at home. Ghee can be refrigerated for up to 6 months and frozen up to a year.
- Melt the butter in a large skilled over medium-low heat.
- Let the melted butter sputter and crackle for about 20 minutes. During which time foam will cover the surface.
- Occasionally push this foam aside to check the milk solids at the bottom of the pan.
- Cook for 15 to 20 more minutes; the milk solids will begin to brown and the liquid will smell like popcorn.
- Remove from the heat and strain all the solids out using a colander lined with cheese cloth or a fine mesh wire strainer.
- Allow the ghee to cool before storing in an air tight container.