All you need: Some butter, 15-20 minutes, a pot and a strainer.
What you get: an Indian superfood that you can use for all cooking applications, and that lasts 3-4 months.
Melt butter in a pot. You’ll begin to see white foam as the butter melts.
The butter can go in whole or cut. The white foam is the milk solids. If you were making clarified butter, you would skim the foam away. But we want to keep the milk solids when making ghee.
The butter will start bubbling.
This is a sign that water is evaporating from the butter. This removal of water is what allows ghee to be kept at room temperature, while butter would go rancid quickly.
Eventually the white foam will subside and large bubbles will form.
That’s exactly what you want. The milk solids are sinking to the bottom and caramelizing, giving you the nutty flavour of brown butter.
Strain.
Preferably through a muslin-lined strainer. You don’t want any milk solids in your ghee because they will burn when you cook. By keeping milk solids out, you can deep-fry with ghee!
Pamelia Chia
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