Cookstr.com

Ghee

This image courtesy of Joseph DeLeo

In Western cooking, ghee is called beurre noisette. Some people mistake ghee for clarified butter—which it is—but it’s clarified butter made in a specific way. The trick to making ghee is to cook the butter—which must be unsalted—very slowly until the milk solids caramelize in brown specks that cling to the sides and bottom of the saucepan and float around in the butter. When the butter’s at this stage, it must be immediately cooled and strained. Clarified butter lasts for months when well covered in the refrigerator.

Yields1 1/2 cups

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

One Pot MealYes

Five Ingredients or LessYes

Taste and TextureButtery

Ingredients

  • 1 pound (4 sticks) unsalted butter

Instructions

  1. Put the butter in a small, heavy-bottomed saucepan over medium heat. In about 10 minutes it will be frothy and bubbling. When the froth starts to subside slightly, turn down the heat to low and watch the butter closely. Prepare a bowl of cold water large enough to fit the bottom of the saucepan. As the butter cooks, check the bottom of the saucepan by tilting it and seeing if any specks of brown coagulated milk solids are adhering to it. After 15 to 20 minutes total cooking time you’ll see the milk solids coagulate into white specks and within a minute or two these specks will turn pale brown and then deep brown. As soon as they turn deep brown, dip the bottom of the saucepan in the bowl of cold water for a few seconds to stop the cooking. Pass the butter through a strainer lined with a triple layer of cheesecloth, paper towels, or a clean kitchen towel (not terrycloth, however, or it will absorb too much butter). The butter should have a lovely nutty fragrance. Store, well covered, in the refrigerator.

YOUR RECENTLY VIEWED RECIPES

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Reviews

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
OR
Sign In using Email and Password