Ghee is one of the most popular fats used in Indian cooking. It is a form of clarified butter, from which the milk solids and water are removed. Because the milk solids and sugars are caramelized in the fat before their removal, they give the ghee a nutty fragrance. Ghee can last for months if stored correctly, because the water, sugar, and proteins are all removed.
— Nik Sharma
Reprinted from Season by Nik Sharma with permission by Chronicle Books, 2018.
Instructions
- Line a strainer with a few layers of cheesecloth and place over a clean, dry 1 pt [480 ml] jar with a tight-fitting lid to hold the finished ghee. Set aside.
- In a heavy, medium saucepan over medium-high heat, melt the butter, stirring occasionally with a large metal spoon. As the butter starts to melt, skim off and discard any foam that rises to the surface. Cook until all the water in the butter boils off, and the fat stops sizzling and turns a deep golden yellow. The milk solids at the bottom of the saucepan will be reddish brown. The entire process should take 12 to 15 minutes. Remove the saucepan from the heat and carefully pour the liquid through the cheesecloth-lined strainer into the jar. Seal the jar and store the ghee in a cool, dark place for up to 3 months, or indefinitely in the refrigerator.
