Dunkelheit

Butter Ghee

published on

Ghee or clarified butter are not the same thing but they are similar enough that we can just say they are and the only people that will care are those that somehow use both and don’t have a preference. Anyway here’s a recipe for Butter Ghee / Clarified Butter.

Ingredients

Equipment

Directions

  1. Put all the butter in the pot.
  2. Turn the pot to a medium low heat (mark 3) and wait for it to melt.
  3. When bubbling starts start to stir it a litle every so often.
  4. Skim white foam from the top.
  5. Continue stirring and skimming foam.
  6. When colour starts to turn gold remove from heat and skim remaining foam.
  7. Let it cool a bit but remain liquid.
  8. Strain through a sieve into a cheesecloth covering a jar and allow it to fill the jar.
  9. Leave to cool and turn firm.

Notes:

  1. The browner it ends up without burning the more Ghee it is!
  2. You can do this with a slow cooker too but you’ll want to get a feel for what you are doing the “proper” way first.
  3. You can use salted butter if you want but if you can avoid it then it is better for controlling the saltiness of the final dish.