This is a recipe for how to make Ghee and Clarified Butter – they are the same thing. Extremely easy, cheaper than buying, shelf stable, and has a high smoke point which makes it excellent for pan frying or roasting things at high heat without burning like normal butter.
It’s also the fat used in many traditional Indian curries for intense buttery richness!
I’ve used clarified butter and ghee in a handful of recipes and in each of those I keep repeating the same directions for how to make it at home if you can’t find it, plus it’s about half the price to make at home.
So I thought it was about time I put up a separate recipe for it – because it’s so easy!
How to make Ghee — How to make Clarified Butter
If you can melt butter on the stove, you can make ghee! Essentially, you just leave butter on a medium low stove for 10 minutes until you see golden bits on the base of the pan which are the milk solids – and this means it’s done. The water has evaporated and the dairy has solidified which will be strained out.
Here’s how it changes during the simmering time:
Then simply line a mesh colander with a paper towel and strain. Then marvel at the incredible liquid gold – and the smell! It’s insane – so buttery and nutty!
How to store ghee / clarified butter
Ghee and clarified butter can be kept in the pantry because the dairy has been removed and the butter is now 100% fat, so it won’t spoil. It will keep for 3 months in the pantry – or even a year in the fridge!
Ghee is liquid when it’s warm. In the pantry, it will firm up but still be quite soft – sort of like peanut butter consistency – as depicted below. If you refrigerate it, it becomes very firm, like butter.
What butter to use
I use unsalted butter. Ghee and clarified butter purchased at the store is unsalted.
You can use salted if you prefer, but unsalted is handier because it’s the standard in recipes so you don’t have to worry about oversalting things because you have salted ghee.
What is clarified butter // What is ghee?
Clarified butter and ghee are the same thing, and it’s simply normal butter with the water and milk solids removed, leaving behind pure butter fat with a more intense butter flavour and a higher smoke point.
Put another way, butter is made up of about 82% fat, and the rest is dairy and water. The dairy is what leaves black spots on your food when you sear over high heat – because it burns. The water is what stops things going ultra crispy when you pan fry in butter, and it dilutes the butter flavour.
So with clarified butter, the water is boiled out (evaporated) and the dairy component is strained out, leaving you with pure butter fat.
Clarified butter / ghee has:
- a more intense butter flavour;
- a gorgeous golden yellow colour;
- is completely clear and pure, not clouded with milky bits and foam;
- makes things much more crisp than butter – such as the Potato Rosti pictured below; and
- has a smoke point of 230°C/450°F compared to butter which has a smoke point of 175°C/350°F which means you can cook things at a higher temperature without setting off the fire alarm.
What to do with ghee / clarified butter
- As the fat for almost every Indian dish, especially curries;
- To make the crispiest, best tasting Potato Rosti you’ve ever had;
- In place of oil or butter in any recipe for pan frying, roasting, sauces. Try Garlic Prawns with butter instead of oil, crispy roasted potatoes, buttery roast carrots, or this butter smeared Herb and Garlic Roast Chicken, Standing Rib Roast or Turkey Breast;
- In Hollandaise Sauce for Eggs Benedict – for a richer flavour and smoother sauce;
- Elegant, classic French Sauce for pan fried fish – see Lemon Butter Sauce for Fish;
- Drizzle steamed, braised or roasted vegetables to make it even tastier;
- Toss through popcorn – it stays CRISP for days, unlike when using normal butter!
- Drizzle over soup;
- To make rice dishes, such as Mushroom Risotto or Buttery Seasoned Rice;
- To make the most amazing steak ever.
Note: use with caution in baking recipes (such as cakes and cookies). Baking is a science – so you don’t want to muck around with batters.
Lastly, it’s worth knowing that ghee is a secret ingredient used by Chefs in fine dining restaurants to add an extra touch of buttery flavour into dishes. Whether it’s brushing filo pastry for baklava or stirring through Creamy Mashed Potato or to make the most amazing Mashed Cauliflower of your life, it’s just one of the little tricks used by professionals to make food extra special.
And now YOU can do it too! – Nagi x
Watch how to make it
How to make Ghee and Clarified Butter (same thing)
It’s shelf stable (3 months pantry, 1 year fridge), has a higher smoke point than butter so you can pan fry and roast on high heats without smoking out your house.
It’s a Chef secret ingredient, used in many recipes in place of ordinary butter for extra flavour, and the traditional fat used in Indian curries.
- 250g / 2 sticks unsalted butter , cut into 2.5cm / 1″ cubes (or so)
Use a small or medium saucepan or small skillet with a silver base – easier to see when milk solids are golden.
Put butter in then let it melt over medium low heat.
Then leave to simmer for 10 minutes – it will start to foam at about 5 minutes, then at 7 minutes most of the foam will be gone, then by the end the foam should be mostly gone.
The ghee is ready when the milk solids that settle on the base of the pan turn golden.
Strain through a mesh colander lined with a single sheet of paper towel.
Then pour into a jar for storage. Keep in the pantry 3 months (firms to peanut butter consistency), or fridge 1 year (hardens like butter).
Use in place of butter or fat for pan frying, roasting, sauces. The smoke point of ghee / clarified butter is 230°C / 450°F which is considerably higher than common oils such as vegetable oil and olive oil, so it won’t smoke and burn.
Use with caution in baking recipes – such as cakes and cookies.
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