First off, if you don’t have cheesecloth in your house, stop what you’re doing and go buy some. Trying to make ghee without cheesecloth is a frustrating waste of time.
Now that we’re clear on cheesecloth, the rest of making ghee is super easy and definitely cheaper than buying the pricey gourmet stuff in stores. This isn’t really a recipe, more like a process to get milk solids out of butter. Ghee (also known as clarified butter) is used in Indian dishes, French cuisine, and for those Paleo / Whole 30 folks who eschew dairy. It has a higher smoke point than regular butter, 485°F vs. 350°F so is often used for sautéing.
We recommend using high-quality unsalted organic butter. The flavor of ghee really comes through on dishes and you want the good stuff to really highlight your flavors.
How to Make Ghee
- Place a metal bowl over a pot of low boiling water.
- Buy high quality unsalted butter in the metal bowl
- Let the butter melt.
- As it melts you’ll notice white, foamy bits floating to the surface. Skim these off with a spoon, stirring the melted butter as little as possible.
- You’ll notice some of the milk solids sink to the bottom as well, that’s OK, we’ll get rid of those with the cheesecloth.
- Once the butter has fully melted and you’ve gotten as much of the milk solids off as you can with the spoon it’s time to strain.
- Place 3 layers of cheese cloth over a heat proof container and strain the fluids through the cheese cloth.
- There will be a bunch of gooky stuff on the cheesecloth, throw the whole thing out.
- Place the clarified butter in the fridge and let it harden. Use in dishes as desired.
Cooking Tips: One note here, most recipes call for putting the butter directly in a pan over direct heat. I chose to go for the double-boiler method because I wanted more control on how quickly the butter melted.
Also, some recipes call for really boiling the butter so the milk solids become golden brown and clump together. You can absolutely do this as a variation (skip the double-boiler) and the flavor will be nuttier than the method above.
Do you have a favorite recipe for ghee? Have you tried to make homemade ghee? How did it turn out?