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
Chop your butter into smaller pieces so it can melt evenly.
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.
Leave to simmer till the foam has finished rising to the top. Skim off the foam and cook for another 2-3 minutes.
Line a sieve with some muslin and strain into a jar for storage.
Refrigerate for up to 6 months
Clarified butter and ghee are simple enough products to get at your local shop (well ghee is), so why go to the trouble of making them yourself? Aside from the flavour, it’s simply for the fact that you have control of where the butter will come from. Maybe you like a particular butter from a farm near you or a Danish butter brand or you only eat organic. If this is the case then you need to start making this for yourself.
The difference between clarified butter and ghee is purely the time the butter has been cooked for. Butter is clarified once the milk solids have separated – there will be two distinct layers. Ghee has just been cooked for a bit longer and will have a nuttier more golden hue. Both are far more outstanding products, both in taste and aroma when made yourself… I can absolutely promise you that you will never, ever buy ghee or clarified butter again after you have tasted your own.
This recipe is probably more a ghee than a clarified butter as I cooked it a few more minutes after the splattering stopped. It’s fast to make and it lasts for ages, up to 6 months in the fridge.
Use a butter that you love, (this is my favourite for making ghee). It needs to be unsalted and butter in it’s purest form, no additives at all.
Simple, easy and tasty – Blondie 🙂
- 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
- Chop your butter into smaller pieces so it can melt evenly.
- 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.
- Leave to simmer till the foam has finished rising to the top. Skim off the foam and cook for another 2-3 minutes.
- Line a sieve with some muslin and strain into a jar for storage.
- Refrigerate for up to 6 months