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–+ servings
Servings: 170 gram

Ghee - clarified butter

We bring you a delicious recipe for both ghee and clarified butter here. Clarified butter is used, for example, in sauces such as Sauce Bearnaise and Sauce Hollandaise. Ghee and clarified butter can be used for frying, as they do not burn as easily.
Author: Per Asmussen
Course: Project
Cuisine: French, Indian
Keyword: Sides
Prep Time: 5 minutes
Cook Time: 45 minutes
Metric - US Customary

Equipment

  • Kitchen Scale
  • Stove
  • Frying Pan
  • Knife
  • Sieve
  • Canning Jar

Ingredients

  • 250 gram Butter Unsalted (but salted can also be used)

Instructions

Clarified butter

  • Use either a good store-bought butter, unsalted butter or, for example, homemade butter, where you don’t need to salt it yourself beforehand.
  • We used the homemade butter in this recipe.
  • Cut the butter into smaller pieces and fry it in a heavy-bottomed pan over very medium heat. It takes about 30 minutes.
  • When it melts, it foams, so make sure the pan is large. If you use salted butter, make sure to remove the foam.
  • Make sure the butter is constantly simmering (not boiling vigorously) as you need to end up with a temperature of about 110 degrees Celsius (230 degrees Fahrenheit). When it stops sputtering, you're almost there, as the liquid has evaporated.
  • Pour the butter through a cloth over a sieve (or use a cheesecloth if you have one) into a scalded jar (with a lid).
  • Discard the white sediment in the cloth and let the yellow butter oil stand uncovered until it has cooled. No condensation should form in the jar.
  • Your clarified butter should be uniform in color throughout and may vary in how yellow it is depending on the season and the diet of the cows.

Ghee

  • Make your clarified butter as above, but do not stop at 110 degrees Celsius (230 degrees Fahrenheit).
  • When you reach 110 degrees Celsius (230 degrees Fahrenheit), continue and start stirring a bit in the pot (try to avoid scraping the bottom).
  • Now you need to go up to about 155 degrees Celsius (311 degrees Fahrenheit) - this can easily take up to 10 more minutes.
  • Let it cool slightly and strain it through a cheesecloth/cloth tea filter and pour it into a scalded jar with a lid.
  • Wait to close the lid until it has cooled.

Notes

Since the butter is almost pure oil, it can be used for frying (like grapeseed oil). It will not scorch and can be used at very high temperatures. 
Your clarified butter and ghee can be kept for several months refrigerated and a few weeks at room temperature.