Things You'll Need:
- 1 1/2 cup butter (margarine or vegetable oil can be used too)
- Large spoon
- Small saucepan
- Mesh strainer
- Medium size bowl
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Step 1
Select your lipid. While Ghee can be made with any form of fat that can be rendered on the stovetop, the best is clarified butter. The reason for this is simple: taste. Butter simply tastes better than margarine or vegetable oil, and because clarified butter has a higher smoke point than many flavorful oils, it is the best to use for that purpose as well. But any lipid can be used.
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Step 2
Clarify your butter. This is simply heating the butter over low flame until the fat separates from the oil, and removing the fat. We are doing this so the end product has a longer shelf life. The fat in the butter is the first thing to go rancid, so by removing it, you will be able to use the finished product, if refrigerated, for a couple weeks. Start by heating the butter over low flame in the saucepan.
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Step 3
Remove the foam. Once the butter is completely melted, you will notice that there is an opaque foam on top, and a more clear, yellow liquid underneath. The foam must be removed. With a large spoon, take out the top foam and discard it. All that should remain is the clear, oil-like liquid.
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Step 4
Strain the Ghee. Pour the Ghee into the bowl through the mesh strainer. Ghee is now activated and can be used immediately, or stored in the refrigerator and used for the next two weeks. It can be substituted in any recipe that calls for butter or oil.
