Ghee is a clarified butter commonly used in Indian, South Asian, and Middle Eastern cuisines. There are no milk solids or extra water in ghee, which makes it more concentrated than regular butter. Because of this fact, ghee doesn't need to be refrigerated and it enjoys a long shelf life. Its recent popularity is thanks to the fact it's lactose-free and has a high smoke temperature, making it ideal for deep frying and stir-frying.

What is Ghee?

Ghee is a type of clarified butter made by heating and straining regular butter. It's gluten-free and dairy-free but boasts many of the same nutrients as butter. Because it's more concentrated, it's slightly higher in fat and calories.

How to Make Ghee

Ghee is easy to make. You don't need any special ingredients or equipment to make this tasty clarified butter at home. For the best results, you'll definitely want to buy the best quality of butter available to you. European butter tends to offer the best flavor.

Heat the Butter

Take 1 pound of high-quality cold butter and cut into cubes (this will help the butter to melt more evenly). Place the cubes of butter in a saucepan and heat over medium-low heat. The trick is to let the butter melt gradually, so don't be tempted to rush it.

Skim the Butter

As the butter melts, the milk solids will begin to float to the top as white foam. Skim the foam off with a spoon to clarify the butter, while making sure to leave behind the yellow butter. Skim off as much of the white foam as you can.

Brown, Cool, and Strain

This is where you'll need a little patience. Continue to stir the butter occasionally, and keep cooking it until the butter turns golden brown. This process can take several to over 10 minutes, depending on your pan.

Remove the pan from the heat to cool. Strain through a cheesecloth into a clean airtight container. Store at room temperature or in the fridge.