Clarified Butter (Ghee) – The Perfect Fat for Frying
Clarified butter, also known as ghee, is ideal for frying because it has a very high smoke point. If you want to sauté or fry using butter without burning it, this is the best solution.
Ingredient
- Unsalted butter (80% fat content)
Instructions
- Place the butter in a wide saucepan. Melt it over very low heat (use the smallest burner setting).
- You will start to hear crackling sounds and see a white foam forming on the surface. Skim off this foam carefully with a spoon. Keep the heat low throughout the process.
- This process takes about 10 minutes, depending on the amount of butter being clarified.
- When no more foam forms on the surface, remove the saucepan from the heat.
- Strain the clarified butter through a cheesecloth or fine sieve into a clean container. You will notice some white residue left at the bottom of the saucepan.
- Store the strained clarified butter in a jar in the refrigerator.
💡 Tips
- Use clarified butter for high-heat cooking to avoid burning and bitterness.
- Properly clarified butter lasts longer and has a richer, nuttier flavor.
- Straining is important to remove milk solids that can burn.
🍽️ Ideal Uses
- Sautéing vegetables
- Frying meats and seafood
- Indian and Middle Eastern cooking (e.g., dals, curries)
- Baking recipes requiring high-heat fats
📝 Final Thoughts
Making your own clarified butter is simple and rewarding. This pure fat lets you cook at high temperatures without smoke or burnt flavors, elevating your dishes to new levels of taste and aroma.