Ghee is literally the easiest Desi thing to come out of your kitchen.
Ghee, also referred to as clarified butter, is essentially butter that is cooked to a point where all of its water content and milk solids are cooked off and removed, leaving you with pure milk fat. It’s a great choice for cooking and sautéing because of its naturally high smoke point.
When making homemade ghee, I prefer using unsalted butter as it allows me to control the salt content of the final dish. However, you can use either salted or unsalted butter and it will not change the end product (other than obviously the saltiness). Lastly, I would suggest using the best quality butter that your budget allows.
Homemade Ghee (Clarified Butter)
- Butter, salted or unsalted
Place butter in a light colored vessel over medium low heat. The butter will melt and begin to foam.
Stir every so often, and keep an eye on the solids beginning to gather at the bottom of the pan. The foam will slightly subside, and the solids at the bottom will begin to brown. Once the solids start changing color, remove the butter from the heat, and set it aside for a few minutes.
Pour the butter through a strainer lined with a paper towel into a heat-proof jar. Allow it to cool before covering.
Either salted or unsalted butter can be used. Using unsalted butter allows for added control of the salt content.
Cooking time depends on the quantity being made.
Ghee keeps well at room temperature.