Clarified Butter Or Ghee Recipes

SIMPLE GHEE

Steps:

• Melt butter in a large skillet over low heat until butter starts to foam and boil, about 10 minutes. Push the foam to the side, without stirring, to see if butter is clear, bright, and golden.
• Remove skillet from heat and add salt; cool for about 2 minutes.
• Pour butter through a fine-mesh strainer or cheesecloth to remove foam and particles into a glass container. Ghee will thicken and turn slightly translucent. Store in refrigerator.

CLARIFIED BUTTER

Steps:

• Melt butter in 1-quart saucepan over low heat, without stirring, 10-15 minutes or until melted and solids separate from fat.
• Remove from heat; let stand 5 minutes. Skim off foam. Slowly pour off clear yellow liquid, leaving behind the residue of milk solids that has settled to bottom of pan. Cover; store refrigerated.
• Use clarified butter for frying and sautéing. Use it in place of oil; it works the same, but adds a great buttery flavor.

HOMEMADE GHEE OR CLARIFIED BUTTER

Steps:

• Cut butter into cubes and place in a heavy saucepan. Heat it over medium-low heat.
• Allow the butter to melt slowly. This takes about 5 to 7 minutes.
• Then reduce to a simmer.
• Cook for about 10-15 minutes stirring occasionally with a spoon..
• During this time, the butter will go through several stages. You will find the fat separating from the milk solids.
• It will foam, then bubble, then seem to almost stop bubbling and then foam again.
• Add fenugreek seeds (optional) after the first foaming and when it stops bubbling. Adding fenugreek seeds enhances the flavour of the ghee.
• Just scrape the sides of the pan from time to time to help those milk solids sink to the bottom.
• As the milk solids sink to the bottom, you will notice that your liquid is beginning to clear up.
• It will get more and more translucent, the bubbles will get larger and the foam will eventually completely disappear.
• When the second foam occurs, the ghee is done.
• At this point, the melted butter should be bright gold in colour and there should be reddish brown pieces of milk solids at the bottom of the pan.
• Let it cool slightly for 5 minutes and then slowly pour through the wire mesh strainer lined with several layers of cheesecloth.
• The sediment is discarded.
• Ghee will last up to a month at room temperature or even longer in the fridge.
• Ghee is much more flavourful than butter, but use it sparingly!

CLARIFIED BUTTER OR "GHEE"

Steps:

• set saucepan on stove on medium-low setting.
• put butter in pan.
• once butter is melted, turn setting up to medium.
• butter will crackle and bubble and foam and make a lovely smell for about 20 minutes.
• once foam begins to clear and smell becomes more"roasted", promptly take pan off stove.
• filter butter through a tea or coffee filter to remove impurities (little white bits-- foam may be removed as well, either way is okay).
• transfer ghee to jar, store at room temperature (up to one month) or in fridge (up to one year).