Indian Pantry

Ghee

AUTHOR’S NOTES

Clarified butter- a staple in an Indian kitchen. I prefer to use a pasture-raised butter like Kerrygold to get the full nutritional benefit.

INGREDIENTS

1 pound unsalted butter

DIRECTIONS

  1. Heat a medium pot.

  2. Melt the butter.

  3. Bring the butter to a boil - (approximately 2-3 minutes)

  4. Reduce the heat to medium.

  5. The butter will be foamy and then clear up.

  6. Once the butter is clear and a white scum forms on top and maybe the bottom, your Ghee is ready.

  7. Turn off heat and skim off the milk solids.

  8. Gently pour into an airtight container through a fine-mesh strainer or cheesecloth.

  9. Store in an airtight container keeping away from moisture.