The other night I was faced with a predicament – a need for Ghee for a Carob Cupcake recipe and nowhere open to get it. I did, however, have a pound of organic unsalted butter in my fridge. My only option – make my own clarified butter.
Which I did. Rather simply.
Ghee (Indian clarified butter) is delicious – a pure form of butter with no milk solids which therefore doesn’t affect some people with milk allergies. Some Indian and Hindu cultures use ghee both medicinally and spiritually.
I use it in everything. On eggs, in baked goods, on gluten-free toast. It is truly medicinal and spiritual.
Here’s how to make it. Don’t forget to save the solids for sauteing vegetables or adding to hot cereal.
- Use as much butter as you want or have on hand, but remember it will shrink by 1/4 – 1/3 in quantity, so if you have a need for a specific amount make extra.
- Place a heavy-bottomed saucepan on LOW heat, as low as possible.
- Add butter and let melt – don’t touch it!
- Heat for about 25 minutes. The butter will start to bubble and eventually the solids will rise to the top. Let it continue to make a crackling noise, bubble and separate.
- Skim solids from the top continually (reserve and use them in something else!)
- Heat until the crackling stops.
- Use a metal coffee filter or two layers of cheesecloth in a colander set over a heatproof bowl and pour butter through. I do this twice.
- Reserve clear, golden-hued ghee in a clean glass jar and enjoy on everything.