India | Sauces & Oils | Butter

Ghee

(Indian clarified butter)

Yield: 3/4 cup


INGREDIENTS PREP AMOUNT
Butter, unsalted 1 lb

METHOD

  1. Put butter in a heavy saucepan and bring to a boil. Reduce heat to lowest setting and simmer for about 30 minutes. Do not allow the milk solids to burn.
  2. Remove from heat and cool somewhat. Strain out the curds with a fine sieve or cheesecloth. Store at room temperature or in fridge.

VARIATIONS

  • Add 2-3 whole cloves for a mellow, warm flavor.

NOTES

  • Ghee is a common cooking fat in Indian and Pakistani cuisine. It is great for sautéing as it has a higher smoking point than butter.
  • The long, slow simmering gives ghee a nutty flavor.
  • Because all of the milk solids are strained out, ghee keeps well and can be stored in the refrigerator for 2-3 months. To keep the ghee fresh, use only dry utensils to spoon it out.