Clarified butter is made removing the milk solids from butter, leaving only the golden yellow butter fat. It is great for sautéing because it doesn’t burn like regular butter, it can be used for cooking at very hot temperatures. Clarified butter popularly known as Ghee in India is used extensively for Indian cooking. It gives flavorful depth to Indian cooking. According to Ayurveda a daily dose of clarified butter in diet increases intelligence and improves memory. Clarified butter is available in Indian grocery stores and some local supermarkets. The process of making clarified butter at home is absolutely simple if you have some good quality unsalted butter in hand. I remember when I was a kid my grandmother would religiously take out the cream from milk for several days, store it in the refrigerator, churn it into butter and melt it to make fresh ghee at home. Now I don’t have that kind of patience and skill, so I just make ghee from store bought butter. A pound of unsalted butter will give you about 10oz or 280 grams of ghee and it takes about 20 minutes to make this.
1lb unsalted butter ( I used Kirkland organic unsalted butter)
1. Take a heavy bottomed saucepan and melt butter over medium heat.
2. Continue to cook and stir occasionally till the butter starts to foam and boil. There will be a crackling sound at this stage.
3. Reduce heat to low and simmer till the butter clarifies.
4. When you part the foam on top, you will see the clear yellow liquid below.
5. Within few minutes the clear yellow liquid will turn to light brown clarified butter/ghee. The brown residue on the bottom is the milk solids that has separated from the butter.
6. Let it cool for 10 minutes. Then strain it through a fine strainer or muslin cloth and store in clean, dry jar. It can be stored at room temperature for several months.