Ghee is highly clarified butter that originated in India. It is used in most Indian dishes as a fat, and even some desserts. Ghee is simply just butter without the whey, and milk solids. It also lasts for months, and is also great for frying. Additionally, ghee can be a substitute for butter in some recipes for those with dairy allergies/intolerance.
CHOOSING THE BUTTER
When buying the butter, make sure to use pure butter that is high-quality. Low-quality butter with high-water content (over 20%) is a no-no. In my experience, using poor quality butter causes the butter to splatter all over the place, and the resulting flavour is not as great. Butter contains less than 20% water; you should be paying for the rich butterfat not the water. Also, frozen butter is fine as long as it is high-quality.
In a heavy-bottom pot, melt the butter over high-heat.
Once all the butter is submerged, lower the heat to low, and simmer until butter is clear.
The butter should be clear, the milk solids should be stuck to the bottom, and the whey on top should be browned. Cool for a few hours.
Strain the ghee through a sieve and lightly press out the solids.
- 2 lbs unsalted butter
In a heavy bottomed pot, melt the butter over high heat.
Once the butter is almost completely melted, lower the heat to low.
Simmer the butter until the milk solids fall the bottom, the butterfat is clear, and the whey is browned.
Cool for a few hours.
Strain through into a container.