Ghee

INGREDIENTS

• 1 lb (approximately 4 cups) unsalted butter

INSTRUCTIONS

1. Preparation: Place a heavy-bottomed pot on the stove. This ensures even heat distribution, preventing the butter from burning.
2. Melting: Add the unsalted butter to the pot and begin melting it slowly over medium heat. The butter will start to simmer gently.
3. Separation Phase: As the butter continues to simmer, you’ll notice milk solids starting to separate from the water. These solids will drift to the bottom, while some will float on the surface. The butterfat will remain clear and golden in between.
4. Browning Phase: After the separation is noticeable, reduce the heat to low and allow the butter to simmer further. Keep a close watch during this phase; the goal is to get the milk solids to achieve a slight browning without burning them. This gives ghee its unique nutty profile.
5. Straining: Once the milk solids have browned slightly and the clear golden butterfat is evident, remove the pot from the heat. Use a fine mesh strainer or cheesecloth placed over a glass jar or bowl to strain the liquid, separating the clear ghee from the milk solids.
6. Storing: Pour the strained ghee into a clean, dry jar and seal tightly. Allow it to cool to room temperature. Once cooled, it will solidify slightly, attaining a creamy consistency.