Clarified Butter (and Ghee)

from ButterYum

INGREDIENTS

• 1 pound butter (*see notes below)

DIRECTIONS

• In a large, heavy-bottomed skillet or saucepan over medium-low heat, slowly melt 1 pound of butter until the bubbles subside and the butterfat starts to separate from the milk solids and proteins, about 10 minutes.

• Turn off the heat and rest for about 5 minutes; skim foam from surface using a fine mesh skimmer, then carefully strain the golden liquid butterfat, leaving the milk solids behind. 

NOTES

• To make ghee, simply simmer the butter a bit longer, until the milk solids on the bottom of the pan caramelize and turn a dark golden brown color before skimming and straining.

• If you don’t have a fine mesh skimmer, several layers of cheesecloth or coffee filters can be used (although they will absorb quit a bit of the clarified butter). 

• Typically clarified butter and ghee are made with unsalted butter, but you can use salted butter if you like (just be sure to take that into account when you use it to cook with).