Homemade clarified butter (ghee)

Here is my very simple recipe for clarified butter, a useful and healthy staple in the kitchen if you want to fry or cook with butter.

Clarified butter is widely used, particularly in Indian cuisine (where it is called ghee) and Middle Eastern cuisine (where it is known as smen).

Butter should not be heated above 120°C, as it begins to break down into compounds that are indigestible and harmful to health. In contrast, clarified butter can be heated up to 200°C.

Furthermore, clarified butter has a longer shelf life than regular butter. It can be stored for 1 to 2 months at room temperature, and up to 6 months in the refrigerator!

But why does clarified butter have these qualities of shelf life and heat stability? It’s because the milk proteins and water contained in butter—which make it unstable at high temperatures and require refrigeration—have been removed.

As you’ll see, clarified butter is very easy to make; you’ll only need a few common kitchen tools, which I’ll list below.

You can then use this handy kitchen staple to make a wide variety of recipes!

Thank you in advance for your comments…