Ghee

For ghee, first melt unsalted butter in a small, heavy saucepan over low heat (carefully move and turn to the other side so it melts without browning). Then increase the heat and allow the butter to bubble. Once the surface is covered with white foam, lightly stir the butter and lower the heat as much as possible. Allow to simmer uncovered and undisturbed on the lowest heat for 10 to 30 minutes. This time is based on the water content of the butter.

Once the white, milky flocculation turns golden yellow – the simmering must be constantly monitored – and the butter has become translucent, strain the ghee through several layers of cheesecloth or a large kitchen towel. When cool, pour the ghee into a clean container and cover.

Properly made ghee can be stored outside the refrigerator.

Ghee looks like our clarified butter, is a little more solid and yellowish, and has an odor that takes a little getting used to.

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