Dairy: Clarifying Butter into Ghee

Notes

The science behind clarifying butter into ghee is straightforward: heat causes the butter to separate into its components – water, milk solids, and fat. As the water evaporates and the milk solids caramelize, they are removed, leaving pure fat with a higher smoke point. This makes ghee ideal for high-heat cooking methods like frying and roasting. Common mistakes include overheating the butter, which can lead to burning the milk solids and creating a bitter taste. To avoid this, maintain a gentle heat and monitor the butter closely. Ghee is shelf-stable due to the absence of milk solids, which can spoil. Store it in a cool, dark place for up to several months. For longer storage, refrigeration is recommended. Make-ahead tip: Ghee can be prepared well in advance and stored at room temperature until needed.

Steps

1. 1 Measure 2 cups of unsalted butter and place it in a heavy-bottomed saucepan.
2. 2 Heat the butter over medium-low heat.
3. 3 As the butter melts, watch for the foam that rises to the surface; this is the milk solids.
4. 4 Use a large spoon to skim off and discard the foam as it forms.
5. 5 Continue cooking gently, allowing the milk solids to settle at the bottom of the pan.
6. 6 Once the butter stops foaming and emits a nutty aroma, reduce the heat to low.
7. 7 Let the butter simmer for about 10-15 minutes, monitoring to prevent burning.
8. 8 Prepare a fine-mesh strainer lined with cheesecloth over a heatproof container.
9. 9 Carefully pour the liquid butter through the strainer to separate it from the milk solids.
10. 10 Discard the milk solids left in the strainer.
11. 11 Allow the ghee to cool to room temperature.
12. 12 Pour the ghee into a clean, dry jar.
13. 13 Cover the jar with a lid, leaving a small gap for air to escape initially.
14. 14 Once cooled completely, seal the jar tightly.