A traditional Indian cuisine staple, is made by removing the milk solids from butter and cooking it for slightly longer than traditional clarified butter. This process creates a nutty flavor that distinguishes it from other types of butter.
Till date, my mother makes ghee at home at least once a week and when she does, the kitchen is filled with aromatic smells. Once ghee is filtered and removed, we add sugar to the residue on the bottom of the pot and scraped it off and munched on it.. yum!
If you're interested in making homemade Ghee, follow the recipe below!
- 1 lb. unsalted butter (to make 2 cups of ghee)
- A small pot
- A cheesecloth or coffee filter
- A glass storage container
- Begin by melting a pound of butter in a small pot over low heat. As the butter simmers, you will notice it separating into three layers.
- Skim off the foam that forms on the top with a spoon (evaporated water), and repeat this process as the ghee continues to cook. The foam will eventually turn into clear bubbles and the middle layer will become translucent. You will also notice the milk solids accumulating at the bottom of the pot.
- After 25-30 minutes, your ghee is ready. Turn off the heat and allow it to cool for a few minutes. Then, strain the ghee into a glass container for storage. As it cools, the ghee will become opaque and light yellow in color.