Ghee is clarified butter — the butter oil, without the lactose and other milk solids.
The cooking process also eliminates the water content, making ghee light and
resistant to spoilage. Unlike some vegetable oils, ghee does not burn and can be
used for high-temperature cooking.
Ghee imparts the benefits of the best essential fatty acids without the problems of
oxidized cholesterol, trans fatty acids or hydrogenated fats. According to the
Ayurvedic texts, ghee helps digestion by balancing excess stomach acid and
promotes mental functioning.
1-2 pounds (500-1000g) unsalted butter
1. Melt butter over low heat in a large uncovered pot. Allow to melt completely,
then raise the heat to medium. Skim off foam as it rises.
2. When the butter starts to boil, giving off its water content, lower heat again
and cook on low heat for 30-60 minutes. The ghee is done when all the moisture
has evaporated and the milk solids at the bottom of the pan have turned light
golden brown. There will also be a nutty aroma, but no hint of burning.
3. Remove from heat and let cool for a few minutes.
4. Line a sieve with muslin and strain ghee into a clean glass jar or bowl. Store
ghee in glass jars. Ghee keeps in the refrigerator for a long time but can also be
stored at room temperature for several weeks.