Ingredients20 m servings 102
- Melt butter in a large skillet over low heat until butter starts to foam and boil, about 10 minutes. Push the foam to the side, without stirring, to see if butter is clear, bright, and golden.
- Remove skillet from heat and add salt; cool for about 2 minutes.
- Pour butter through a fine-mesh strainer or cheesecloth to remove foam and particles into a glass container. Ghee will thicken and turn slightly translucent. Store in refrigerator.
- Cook's Note:
- If butter turns brown or black, you've burned it and you have to start over.
Per Serving: 102 calories; 11.5 0 0.1 31 4 Full nutrition
ReviewsRead all reviews 17
Didn't bother to strain this. Skim the foam off the top, pour off all the good, clear yellow stuff, and leave the milk solids behind. There is some waste of course, although you could use the ...
It doesn't get any easier than this. Just add some black pepper and lemon juice to make perfect dipping butter for lobster or shrimp.
Just what I needed! I used a fine soup strainer and it worked perfectly. I also find it work best to heat in a saucepan, not a skillet.
No need to strain ghee if you’re careful and go very slow. Keep the “curds” left over to butter vegetables. Also, I have never refrigerated ghee, as long as all milk solids are removed.
So easy and super delicious. We live at the beach and this is just as good as any local restaurant. Perfect for our Alaskan crab leg, shrimp, broccoli & hush-puppies we're having tonight.
I "discovered" GHEE about a year ago. It is so wonderful and this recipe is so easy and fast! Try adding different spices (curry, basil, tarragon) for great tastes. Gail
I'm making for the first time. I'm very excited. Patience is the key :)