#Ghee is a clarified butter that is a key component to many Indian recipes. You can make your own following these steps:
- Heat a wide-bottomed skillet with high sides over medium-low heat.
- Once hot, add butter – you will produce less ghee than butter you start with. Begin to stir the butter with a wooden spoon or spatula.
- Once butter is completely melted and begins to bubble (about 5 minutes), lower the heat just a bit so that the butter has a controlled bubble. Cook for 25 to 30 minutes or until the milk protein has completely separated and there is a layer on the top and bits on the bottom of the pan.
- Begin carefully skimming the top layer off until the ghee looks clean (except for bits on the very bottom) and discard.
- Slightly raise the heat back up to medium low and continue cooking another 5 to 10 minutes until most of the bubbling stops and the bottom just begins to brown. Immediately remove the ghee from the stove top and set somewhere to cool.
- Once cool, strain through a fine mesh strainer or cheesecloth. Discard the browned bits. Store ghee at room temperature.