It’s easy to make your own ghee (also known as clarified butter). Here are simple instructions.
Use ghee as you would oil or butter. I like it melted on baked yam.
|Homemade Ghee|| |
Recipe type: condiment
Author: Eileen Beran
- 1 pound butter (or less)
- Place 1 pound butter (reduce cooking times for smaller quantities) in a medium saucepan over medium-high heat. Bring to a boil (takes about 2 to 3 minutes), then reduce heat to medium. Cook until foam forms, then goes away, then forms again and the liquid turns golden brown (takes about 7 to 8 minutes).
- Strain into a heatproof container. The browned milk solids will remain in the pan and strainer.
- When cool but still runny, transfer strained liquid to an airtight container. At first the ghee is clear, but it becomes solid as it cools.
- Store at room temperature up to 1 month, or refrigerate.
If you leave your ghee on the burner a little too long and it becomes darker golden brown, don’t throw it away—taste it when cool. You might enjoy the browned-butter flavor.