Ghee: How to Make this Culinary Delight from Regular Butter

Ghee is one of those things I’ve heard about for years but never bothered with myself, which is a big stupid mistake. Turns out it’s all the good stuff of butter and none of the bad stuff making it better for the dairy intolerant. It also makes it a more versatile cooking oil since you remove the solids that generally burn and make food taste funny.

It all starts with butter, in a pan, as much as you want to make. I used nearly a kilo the first time and have more than half of it left despite there being a suprising amount of waste that made it into the dog food that night.

All you need to do is heat it on low until it’s all melted and turn off the heat. Within five minutes a weird film will show up and the solids will sink. Use a spoon to skim off the film and dispose of that.

When you pour you need to be careful not to disturb the layers and if you do set it down for a few minutes again to settle. I just used a simple plastic fine mesh strainer and poured slowly, dumping out any solids that collect in the strainer here and there.

Supposedly properly strained this can be stored at room temperature but I keep mine in a plastic container in the fridge until I need it.

This can be used for everything from butter dipping sauces as it’s the same thing as clarified butter to breakfast. At this point I prefer it over butter and soon plan to turn the rest of the butter in my fridge into ghee.

So there you have it, simple but full of uses and honestly it makes butter nearly as versatile as my beloved avocado oil.

Ghee

Butter
Pan

Heat butter in pan on low until melted.
Allow to stand
3)Skim off film on top with a spoon.
Carefully strain the golden middle layer into a container leaving the white solids in the bottom.
Refrigerate and use in everything.