Clarified Butter Ghee Recipes

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CLARIFIED BUTTER



Clarified Butter image

Clarified butter, or ghee, is pure butterfat-butter with the milk solids and water removed. It can be used as a sauce by itself, a base for other sauces or as a cooking agent. Make this delicious and versatile staple at home!

Provided by Land O'Lakes

Categories     Sauce and Condiments     Butter     Cooking     Dairy

Yield 3/4 cup

Number Of Ingredients 1

1 cup * Land O Lakes® Unsalted Butter

Steps:

  • Melt butter in 1-quart saucepan over low heat, without stirring, 10-15 minutes or until melted and solids separate from fat.
  • Remove from heat; let stand 5 minutes. Skim off foam. Slowly pour off clear yellow liquid, leaving behind the residue of milk solids that has settled to bottom of pan. Cover; store refrigerated.
  • Use clarified butter for frying and sautéing. Use it in place of oil; it works the same, but adds a great buttery flavor.

Nutrition Facts : Calories 110 calories, Fat 13 grams, SaturatedFat grams, Transfat grams, Cholesterol 35 milligrams, Sodium 0 milligrams, Carbohydrate

EFFORTLESS CLARIFIED BUTTER (AKA GHEE) IN THE OVEN



Effortless Clarified Butter (Aka Ghee) in the Oven image

Make and share this Effortless Clarified Butter (Aka Ghee) in the Oven recipe from Food.com.

Provided by Andtototoo

Categories     Very Low Carbs

Time 1h21m

Yield 20 serving(s)

Number Of Ingredients 2

1 lb butter
1 dash salt

Steps:

  • Preheat oven to 300°F.
  • The oven needs to be on low heat.
  • Cut the butter into large chunks and put it into an oven proof dish.
  • Something like a souffle dish will work, but just make sure that the bottom of the pan isn't too wide, or the butter will cook too quickly and you won't have time to get that nice roasted flavor.
  • Put the butter into the oven for one hour.
  • At that time, the impurities will have separated from the butter, but it probably won't have darkened in color to show that it has that roasted flavor.
  • Keep checking the butter every 10 minutes until it darkens several shades.
  • Remove the butter from the oven and let it cool for about 10 minutes, and then spoon off the impurities on the top of the butter.
  • Pour the butter through a fine metal mesh strainer.
  • Store the clarified butter, covered, in a cool dry place.

Nutrition Facts : Calories 162.8, Fat 18.4, SaturatedFat 11.7, Cholesterol 48.8, Sodium 169.8, Protein 0.2

INDIAN CLARIFIED BUTTER (GHEE)



Indian Clarified Butter (Ghee) image

Categories     Dairy     Quick & Easy     Gourmet

Yield Makes about 3/4 cup

Number Of Ingredients 3

2 sticks (8 ounces) unsalted butter, cut into 1-inch pieces
Special Equipment
cheesecloth

Steps:

  • Bring butter to a boil in a 1- to 1 1/2-quart heavy saucepan over moderate heat. Once foam completely covers butter, reduce heat to very low. Continue to cook butter, stirring occasionally, until a thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Continue to cook butter, watching constantly and stirring occasionally to prevent burning, until solids turn light brown and butter deepens to golden and becomes translucent and fragrant, 16 to 18 minutes.
  • Remove ghee from heat and pour through a sieve lined with a triple layer of cheesecloth into a jar.

GHEE (INDIAN CLARIFIED BUTTER)



Ghee (Indian Clarified Butter) image

South Indians don't use ghee, or clarified butter, in cooking the way North Indians do, much preferring their coconut oil. But they always have a spoonful with their rice and dhal.

Provided by Maya Kaimal

Categories     Dairy     Vegetarian     Boil     Butter     Gourmet

Yield Makes 1/2 cup

Number Of Ingredients 1

1 stick (1/2 cup) unsalted butter, cut into pieces

Steps:

  • Line a sieve with 3 layers of cheesecloth and set over a jar.
  • Bring butter to a boil in a small heavy saucepan over medium heat. Once foam completely covers butter, reduce heat to very low and continue to cook, stirring occasionally, until a thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Continue to cook butter, watching closely and stirring occasionally to prevent burning, until milk solids on bottom of pan are light brown and liquid is golden, translucent, and fragrant, about 3 minutes. Remove from heat and strain through cheesecloth-lined sieve into jar.

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2006-06-17 Gather the ingredients. The Spruce. Heat a deep, heavy-bottomed pan over medium heat and add butter and bay leaves. Simmer, allowing butter to melt and cook. When a froth appears on the surface of the butter, spoon it off and dispose of it. The Spruce. Keep cooking till all froth has risen and been removed. The Spruce.
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2020-10-14 The ghee is ready when the milk solids that settle on the base of the pan turn golden. Strain through a mesh colander lined with a single sheet of paper towel. Then pour into a jar for storage. Keep in the pantry 3 months (firms to peanut butter consistency), or fridge 1 year (hardens like butter).
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The process of creating clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. However, the production of ghee includes simmering the butter, which makes it nutty-tasting and aromatic. A traditional Ayurvedic recipe for ghee is to boil raw milk, let it cool to 43
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