Ghee (Clarified Butter) is a traditional Indian recipe for a classic version of clarified butter that's essential to Indian cookery. The full recipe is presented here and I hope you enjoy this classic Indian version of: Clarified Butter (Ghee).
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Butter, when all the protein solids have been removed (it's these that burn) is an oil with a high boiling point and a high flash point which is ideal for frying. It is intimately associated with Indian cookery though other versions like smen/samn are prepared throughout North Africa and the Arabic world. Typically ghee is produced by heating and clarifying butter, though it can also be made directly from whole milk, where about 1.5l of milk will generate 500g of ghee. Ghee can be made from unsalted or salted butter, depending on what you want to use it for. If you prepare this with salted butter then this makes the ghee that's used in the preparation of Turkish baklava. Ethiopian niter kebbeh is also a form of spiced ghee.
Ingredients:
750g butter, softened
Method:
Add the butter to a large saucepan over a low heat and let it slowly melt (this should take around 15-20 minutes0. A layer of white foam will appear over the surface ߝ make sure to skim this off with a spoon.
Once melted, bring the butter to a simmer and let it bubble away for 30-35 minutes. Make sure to scrape the sides frequently to prevent burning; although there's no need to stir the base of the pan. This is because you need the milk solids to settle so you can see the different layers in the pan. Skim off any additional foam that collects on the top, then turn off the heat.
Allow the ghee to cool, so that all the milk solids will settle to the bottom of the pan with the clear butter fat at the top.
Line a sieve with a cheese-cloth or muslin. Now strain the ghee through the cloth-lined sieve into a pouring jug.
Store the ghee in a sealed glass jar. (Once cool the jar can be kept at room temperature or in the refrigerator.
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