Ghee – Clarified Butter

Ghee (Indian name), the oil of butter (as Persians call it, روغن کره) or the clarified butter, doesn’t contain any humidity nor protein. It has only fat.

Ghee is very beneficial. Its Smoke Point is very high (250C°/480F°) so it’s great for frying. It doesn’t burn quickly and wouldn’t become cancerogenic, it’s easier to digest because the butter protein called casein has been removed.

Ingredient

1kg/35oz butter, I had 5 packs of butter each 250g/8.8oz

Preparation

– In a big pot, place the butters and set the heat on medium

– First, they melt then the liquid should boil, and you’ll see foam on top which by the end of the process it will disappear. don’t stir.

This part takes up to 45 minutes

– We are almost done! At this point the foam has almost disappeared. The impurities are at the bottom of the pot. Turn off the heat and wait for 10 minutes so it cools down a bit.

– Filter the clarified butter with a strainer

Done!

Note

• Don’t stir and do not set the stove on high heat. Be patient. Because ghee can burn easily.
• This process could last for 1 hour. (depends on the quantity of butter)
• Avoid storing the clarified butter in a plastic container.
• Wait for 10 minutes before pouring it into a container – if it’s too hot – it could crack the glass.