Homemade Clarified Butter (Ghee)

Directions

1. 1

   Step 1

   

   Prepare a saucepan.

2. 2

   Step 2

   

   Cut the butter into small cubes or grate it on a coarse grater. Place in the saucepan.

   TipUse only high-quality butter with a fat content of at least 82.5%, otherwise you won't get good clarified butter.

3. 3

   Step 3

   

   Place the saucepan over medium heat. Once the butter melts, reduce the heat to low. Carefully skim off the forming foam with a slotted spoon, being very careful not to disturb the sediment at the bottom.

   TipDo not discard the skimmed foam and sediment: they can be used when kneading dough.

4. 4

   Step 4

   

   During heating and skimming, the cloudy butter should turn an intense yellow color and become transparent.

5. 5

   Step 5

   

   When the foam stops forming, carefully remove the saucepan from the heat and very carefully pour the clear part of the butter into another heatproof bowl or small pot. Try to leave the sediment at the bottom and not let it get into the clean container.

6. 6

   Step 6

   

   Place the container with the clear butter over low heat. Continue heating until a nutty aroma appears.

7. 7

   Step 7

   

   Strain the butter through a sieve into a storage container. Let it cool without covering. Then close and refrigerate to solidify.

8. 8

   Step 8

   

   Use clarified butter for frying foods.