How To Make Clarified Butter (Ghee)

Clarified Butter is a clear, pure form of butter with a nutty and rich taste that simply cannot be duplicated. Better known as Ghee

Making ghee at home is a simple process that requires just a few ingredients and some patience. Making ghee at home is a rewarding process that results in a versatile and healthy cooking fat. Whether you use it for cooking, baking, or as a spread, ghee is a wonderful addition to any kitchen.

Every Christmas, my Aunt Paula gives the gift of rendered butter. Perhaps you’ve heard of clarified butter or ghee but in my family, we call it Syrian butter. By removing or separating the milk solids and salts from the butter, you are left with a clear, pure form of butter with a nutty and rich taste that simply cannot be duplicated.

Health Benfits:

Ghee is not only delicious but also packed with health benefits. It is rich in fat-soluble vitamins like A, D, E, and K. Ghee is also known for its anti-inflammatory properties and is easier to digest compared to other fats. It has a high smoke point, making it ideal for cooking at high temperatures without breaking down into harmful compounds.

Recipes:

You’ll see that I have many recipes that use Ghee. If you’re looking for inspiration here are a few. I even use it when I cook eggs!

• Baked Kibbeh
• Lebanese Rice Pilaf With Vermicelli
• Lebanese Hushwee – Ground Beef with Pine Nuts

Ingredients:

• Unsalted butter (preferably organic and grass-fed)

Equipment:

• Heavy-bottomed saucepan
• Fine mesh strainer or cheesecloth
• Clean, dry jar for storage

Tips for making Ghee:

• Choosing the Butter: Start with high-quality unsalted butter. Organic and grass-fed butter is ideal as it tends to have a richer flavor and more nutrients. The amount of butter you use will determine the quantity of ghee you get. Typically, one pound of butter yields about one and a half cups of ghee.
• Melting the Butter: Place the butter in a heavy-bottomed saucepan. Using a heavy-bottomed pan is crucial as it ensures even heat distribution and prevents the butter from burning. Melt the butter over medium heat. As the butter melts, it will begin to separate into three layers: foam on top, clarified butter in the middle, and milk solids at the bottom.
• Simmering: Once the butter has melted completely, reduce the heat to low. Allow the butter to simmer gently. You will notice the foam on the surface; this is the water content evaporating. Do not stir the butter during this process. Let it cook undisturbed.
• Clarifying: As the butter continues to simmer, the milk solids will start to settle at the bottom of the pan, and the middle layer will become clearer. This clear, golden liquid is the clarified butter. The process can take anywhere from 20 to 30 minutes. Keep an eye on the color and aroma; the ghee is ready when it turns a beautiful golden color and has a nutty fragrance.
• Straining: Once the ghee is ready, remove the pan from the heat. Let it cool slightly, but not completely, as it will solidify. Carefully strain the ghee through a fine mesh strainer or cheesecloth into a clean, dry jar. This step removes the milk solids and any impurities, leaving you with pure ghee.
• Storing: Allow the ghee to cool completely before sealing the jar. Ghee can be stored at room temperature for several months or in the refrigerator for even longer. Ensure the jar is airtight to prevent any moisture from getting in, which can spoil the ghee.

Tips for Perfect Ghee:

• Patience is Key: Do not rush the process. Slow cooking ensures that the milk solids caramelize properly, giving the ghee its characteristic flavor and color.
• Watch the Heat: Keep the heat low to prevent burning. If the milk solids burn, the ghee will have a bitter taste.
• Use a Heavy-Bottomed Pan: This helps in even heat distribution and prevents the butter from burning.