Making Ghee
Clarified butter cooked a step further until milk solids turn golden brown and nutty, then strained out. Higher smoke point than butter, deeply nutty flavor, and shelf-stable for months.
When to Use This Technique
- High-heat Indian cooking (tadka, sautéing)
- Finishing dals and curries
- Smearing on roti and parathas
- Wherever butter burns at high heat
Temperature Guide
Temperature Range
Medium-low heat, 250-300°F / 121-150°C
Visual Cue
Butter foams twice — first foam = water escaping, second foam disappearing = almost done
Readiness Test
Milk solids at bottom are golden brown, liquid is clear gold
Step-by-Step Instructions
Melt unsalted butter over medium-low heat in heavy pot
Tip
Use high-quality butter — grassfed makes superior ghee with deeper flavor
Simmer gently — butter will foam (this is water evaporating)
Tip
Don't stir. Let it do its thing.
After first foam subsides, milk solids sink and begin to brown
Tip
Watch carefully now — this stage goes from perfect to burnt quickly
When milk solids are light golden and liquid is clear/golden, remove from heat immediately
Tip
Golden solids = nutty ghee. Dark brown = bitter. Use your nose — nutty and toasty is right.
Strain through cheesecloth into glass jar — discard solids
Tip
Store at room temperature for 3 months, or refrigerate for 1 year
Visual Cues to Look For
- Stage 1: Foam (water evaporating)
- Stage 2: Foam subsides, cloudy milk solids visible
- Stage 3: Solids turn light golden, liquid is clear amber
- Stage 4: Remove — liquid is clear, solids golden brown
Equipment Needed
- Heavy-bottomed saucepan
- Fine mesh strainer or cheesecloth
- Glass jar
Related Techniques
Quick Reference
Difficulty
Easy
Time Required
15-20 minutes
Category
Flavor Building