How to Make Homemade Ghee Butter
Ghee is made by slowly browning butter, then straining its solids. This creates a higher smoke point, making ghee ideal for cooking methods that call for higher temperatures like frying, or browning meat. The flavor profile is rich and nutty; it has all of the best parts of butter, but concentrated.
Ingredients
- 1-pound unsalted butter, cubed
Instructions
- Heat the butter in a light-colored, high-sided 10-inch to 12-inch skillet, on medium heat, until it has melted and is frothy: about 5 minutes.
- Reduce the heat to low and skim the froth from the top using a ladle, large spoon or mesh skimmer.
- Continue cooking on low until the solids in the butter have sunk to the bottom of the pan and have browned; about 15 minutes.
- Using a fine-mesh sieve or a double layer of fine cheesecloth set over a strainer, strain the ghee into a heat proof jar.
- To store, let cool to room temperature; about 1-½ hours; cover and refrigerate.
