MAKES ABOUT 1½ CUPS/ 350 ML
Ghee is butter that has been simmered and the milk solids are removed, leaving pure butter, fat or ghee (the Hindi word for fat).
There is a slight difference between clarified butter and ghee. Ghee is simmered longer to brown the milk solids and add a slightly nutty flavor.
Clarified butter and ghee are preferable for high-heat cooking, as both have a higher smoke point and don’t burn as easily as butter.
Making it is quite easy!
1 lb/455 g unsalted butter, from grass-fed cows
Using a medium-sized saucepan, melt butter over very low heat. It will start to separate into components. Let it simmer until you see a layer of foam at the top; this could take 30–60 minutes. When it seems like no more foam is rising, take the butter off the heat and use a ladle to skim off the foam. Using a sieve covered with cheesecloth, pour the butter fat through the cheesecloth into a glass storage bottle. All the milk solids will be left behind. You should have a translucent, pure butterfat. Ghee can be stored in the refrigerator or on the countertop.