Clarified Butter and Ghee
 
Prep time
Cook time
Total time
 
I can absolutely promise you that you will never, ever buy ghee or clarified butter again after you have tasted your own.
Author:
Recipe type: Condiments and Preserves
Cuisine: Modern
Ingredients
  • Unsalted butter – a good quality one will have barely any water in it so there will be far less splattering (price does not necessarily equal quality)
  • Sieve
  • Muslin
  • Small jar to store your ghee
Method
  1. Chop your butter into smaller pieces so it can melt evenly.
  2. Place into a medium size saucepan and heat on a very low heat. It can splatter as the butter separates into milk solids and liquid and releases any water that may still be in the butter. Don’t stir it, just leave it to separate.
  3. Leave to simmer till the foam has finished rising to the top. Skim off the foam and cook for another 2-3 minutes.
  4. Line a sieve with some muslin and strain into a jar for storage.
  5. Refrigerate for up to 6 months
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/clarified-butter-ghee/