Module 1-5 Clarified Butter and Ghee

Clarified Butter

Frying foods in butter is not a good idea due to its low smoke point. It burns quickly and will leave your dish with an unappetizing bitter, burnt flavor. Clarified butter is the answer to this problem.

Butter is not 100% fat; it is about 80% fat and the rest is water and milk solids. Once you remove the water and milk solids you are left with clarified butter which has a high smoke point (somewhere around 400 degrees F). Clarified butter gives your food a complex buttery flavor that is plain yummy.

Ghee is a type of clarified butter that is heated longer than clarified butter. The longer cooking contributes to a stronger and nuttier flavor. It also has a higher smoke point than regular clarified butter.

Clarified Butter Recipe

Clarified Butter

1 – 2 cups UNSALTED butter

Cheesecloth (if making Ghee)

  • STEP 1 Melt butter in saucepan over low heat, without stirring, 10-15 minutes or until melted and solids separate from fat. (be careful NOT to burn and tie your hands behind your back if you are tempted to stir it).
  • STEP 2 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 the bottom of the pan. Cover; store refrigerated.
  • STEP 3 Use clarified butter for frying and sautéing. Use it in place of oil, it works the same, but give a great buttery flavor.

If you wish to make GHEE continue cooking until the milk solids at the bottom of the pan turn brown.