Making Ghee (Clarified Butter) Recipe

Ghee is made by removing the moisture and the nonfat milk solids contained in Makhan (Indian Butter). It is a milk fat in its purest form

The temperature profile for Ghee

Starts to solidify below 63° F
Starts to melt above 99° F
Smoking Point 375° F

Advantages of using Ghee are

No splattering or burn-on during sautéing
Increased puff for pastries such as Samosa and pie shells;
Long shelf life

How to make Ghee?

Traditionally, Ghee is made from water buffalo's milk because of higher fat content than cow's milk resulting in a higher yield. However, nowadays its is made from Cow's milk.

Ingredient

1 pound of un-salted butter

Method

In a heavy stainless steel pan, melt butter on low heat. Turn up the temperature to medium. Let it simmer. Foam will start to form as the moisture evaporates and Oil starts to clarify. Skim foam off. Cook till you have a light yellow color oil with all the moisture gone. The milk solids will cook to brown particles and stay on the bottom. The whole process will take about 45 minutes. Filter the Ghee using multi-layered cheese cloth to remove brown particles.
Yield 1 ½ cup Ghee.

How to store Ghee?

You should be able to store at room temperature for about six months and about a year in a refrigerated environment.