Elsewhere:
Love the nutty taste and flavor! Bonus points as it can be made from stale butter.
Ingredients
- Butter
Instructions
- Add butter to a heavy bottom deep pot and begin to melt on a medium flame.
- Butter melts and turns frothy. Then lower the flame & simmer until most of the froth evaporates.
- Next butter will begin to bubble a lot. Stir it occasionally and continue to cook on a low heat.
- Soon the butter changes its color from yellow to clear golden. At this stage milk solids will settle at the bottom, and begin to turn slightly light golden/brown. Also bubbles will reduce significantly indicating it is done. Be careful not to let it burn — turn off the heat!
- Ghee will continue to cook on its own for another 1 to 2 mins since the pot is hot. By then the ghee is perfectly done – clear, golden in color and all the milk solids browned but not burnt. If there is still some foam on top, remove it with a spoon.
- When the temperature comes down, place a strainer over a clean jar and filter it. Press down the brown solids with a spoon.
- Cool the ghee completely and cover it with a tight lid. Store at room temperature in a dry cabinet for up to 3 months or refrigerate for a year. Ghee will solidify in a few hours or days depending on the temperature.
Adapted from this original recipe