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Homemade clarified butter (ghee)

Serves : 240 g
Preparation : 46 minutes

Ingredients

Instructions

  • In a small heavy-bottomed saucepan, melt the butter over very low heat without stirring.

    It will separate into three layers:

    – White foam on the surface (milk proteins)

    – Golden liquid in the center (clarified butter)

    – A whitish sediment at the bottom (whey)

  • Once the butter has completely melted, use a spoon to gently skim off the white foam from the top.
  • Let the butter simmer for another few minutes. It will turn light and golden, and you’ll hear a slight sizzling sound (as the water evaporates).
  • When there is no more foam and the liquid is completely clear, remove the saucepan from the heat. Slowly pour the butter through a fine-mesh strainer, a coffee filter, or a cheesecloth, leaving the white sediment at the bottom of the saucepan.
  • Pour the clarified butter into a clean, dry jar.
    Let it cool before sealing it tightly, so that any remaining water vapor can continue to evaporate.

    • Notes

    Use organic or high-quality butter for better flavor.