Ghee (Clarified Butter)

I’ve had a couple people ask me why I don’t use Ghee in my recipes – basically, it’s because I don’t keep it on hand and I don’t think many others would, too – however, I’ve been challenged to create my own! The taste is unbelievable and gives a much richer taste to even the simplest of things, like chapatis.  It takes a few mins to make, but it’s really simple!



500gms Butter (will make about 400 mls of ghee)
Salt (if you’re using unsalted butter)


Cube your butter and start to melt it in a saucepan over a medium heat


Keep moving the butter around – you don’t want any one part to burn


When you have most of the butter melted, stop stirring and leave the melted butter to come up to heat


You’ll start to see a white scum form on the top – this is the milk solids that make the difference between butter & ghee


Start skimming the scum


Throw away milk solids – put them into a cup, lined with foil.  DON’T pour it down the sink – there’s still fats in this, and it’ll block your drain – once you’ve skimmed it all off, you can remove the foil and chuck it all away


Once you’ve skimmed the scum once, leave to bring back up to heat – you may find more scum forms – skim it off again.  I only needed to do it twice – all depends on the type of butter you’re using. When you get to this point, you’re ready to pour into a container – anything that is large enough and can be sealed is fine.


Pour through a sieve (or cheesecloth, if you want an ever purer mix)


Keep your ghee in the cupboard for up to month or in the fridge for 2-3 months – this stuff is regarded as liquid gold in India – so treat it well and add it to your favourite food as a butter substitute! Enjoy!


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