Make Your Own Ghee


Ghee, or clarified butter, is butter without the milk solids. It's pure butter fat. For high-temperature cooking, ghee is a better choice than butter because the milk solids in butter can burn.

Use ghee to replace unhealthy and refined vegetable oils in any recipe, or healthy but fragile olive oil in dishes that call for more than gentle cooking.

There's only one ingredient: a pound of unsalted butter. Warm it in a sauce pan over medium-low heat. After it melts and starts simmer, turn the heat down to low. Allow the butter to cook gently, uncovered, until it turns clear, about 20 minutes. Watch the curds that form at the bottom of the pan and if they begin to brown, lower the heat.

Allow the ghee to cool slightly, then strain it through a fine mesh strainer lined with cheese cloth into a clean glass jar. Close it with a tight-fitting lid and store the ghee at room temperature for up to 6 months or in the fridge for up to a year.


Jessica J said…
I've heard a variety of things, is Ghee casein-free?
Casein is a protein found in cow's milk and ghee is pure butter fat, so ghee is naturally casein-free (unless it contains additives).