In Snap Kitchen-world, ghee is basically liquid gold. But is it hard to make? Short answer — no way. We’re here to show you how.
While ghee is almost identical to clarified butter, it’s different in that it has a nutty, toasted aroma and taste. Additionally, ghee originated from India, whereas clarified butter originates from France.
What’s so great about ghee?
How Do I Make Ghee?
Ghee is great for higher-heat cooking, but it’s also incredibly easy to make. Here’s how:
- Melt one stick of butter in a small saucepan over low heat.
- Wait for 5 to 10 minutes for the water to evaporate and milk solids to separate from the melted butterfat.
- Turn up the heat to medium.
- Continue browning the sunken milk solids. Keep evaporating the water.
- As the pot simmers, a layer of milk solids will start to form a white foam on top. Skim this off.
- Once the milk solids have browned, turn off the heat.
- Slowly and carefully strain the ghee through a cheesecloth or similar object into a glass jar.
- Let cool, and then store!
How Long Does Ghee Keep?
Ghee is wonderfully easy to store in that it can last for up to three months at room temperature. If stored in the refrigerator, it can last up to one year.
When refrigerated, ghee is usually stored in an open container. I know that sounds weird, but because the water and milk solids have been removed, there’s not much opportunity for bacteria to grow. For this reason, we recommend glass jars like mason jars. But feel free to keep the lid on, too. That won’t impact the freshness or usability of your ghee.
When stored at room temperature, ghee needs to be inside of an airtight container in a dark and cool spot — much like your coffee beans or your wine.
Let us know if you try this recipe at home!