At a glance
about 3 cups
2 pounds unsalted butter
Melt the butter in a heavy saucepan, then increase the heat slightly to just below the simmering point of the butter. Cook for 45 minutes, stirring any foam that rises back into the butter.
Ghee is clarified butter; that is, butter with the milk solids and moisture removed. It imparts a unique flavor to curries and has a higher smoking point than many vegetable oils, such as olive. When cooled, ghee will keep for about a year without turning rancid. Although some sources say it does not need to be refrigerated, just to be safe we recommend refrigeration. There are a surprising number of ways to make ghee, including boiling the butter in water, but I believe this recipe is the easiest. Some people add a curry leaf or bay leaf when cooking for added flavor. Note: never use salted butter for ghee.