How to Make Ghee With Butter
More and more, people are looking for ways to prepare and eat healthier foods without sacrificing flavor. It's hard to balance the two, since so many people love the flavor of things like butter, sugar and other fattening or unhealthy foods. Ghee, or clarified butter, offers up a solution: Butter that is not just a treat to eat, but is so flavorful that you actually use less. The great thing is, it's very easy to make! Does this Spark an idea?
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Things You'll Need
- Deep, heavy-bottom pan or pot
- Clean, dry pot
- 4 pieces of cheesecloth
- Large sieve
- Metal spoon
- Airtight container
- 1 lb. butter (unsalted is best)
Instructions
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Preparing the Ghee
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1
Add the butter to your deep, heavy-bottom pot and melt over low heat.
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2
Some milk fat will bubble to the top, but most of it will fall to the bottom. The butter will also lose water content. Use your metal spoon to skim off the solids which float to the top, but leave those at the bottom alone.
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3
Remove the melted butter from the heat while it is still clear and golden in color. Darker gold or brown means the butter is overcooked.
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4
Line your sieve with all four sheets of cheesecloth and place the sieve over your clean, dry pot. Slowly pour the melted butter through the sieve and into the clean pot. Try not to disturb the solids at the bottom of the pot.
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5
Transfer the ghee from the pot into your clean, dry jar and cap tightly. Use your ghee either in liquid form or allow it to reach a semisolid state.
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1
Tips & Warnings
Ghee is nothing but pure butter oil, with no milk solids or water. That means the ghee is not solid like a stick of butter. Ghee does not need to be refrigerated, but it must be stored in an airtight container and scooped out only with a clean utensil.
Ghee is pure saturated fat, which is known to increase cholesterol levels in the blood. Limit your saturated fat intake to maintain a healthy diet. Fortunately, Ghee is very flavorful, meaning you will likely use much less to get a delightful flavor in your foods.
