On a yum-yum scale of 1 to 10, ghee, also known as clarified butter, is completely off the charts.
Even better, it’s so simple to make that even novice cooks can master it on the first try.
All you do is place 2 sticks of unsalted butter in a saucepan over medium-low heat. After all the butter’s melted, a foam will appear on top. Caused by the water content in butter, this foam will evaporate as small boiling bubbles begin to appear. Stir occasionally as the bubbles get bigger. White-colored solids will form on the bottom of the saucepan. A second foam will appear. Let it get a little more frothy for another minute, then remove from heat. This should take about 15 minutes.
Line a strainer with triple-folded cheese cloth and strain over a bowl. Peach-colored milk solids have now been removed from the butter. Now pour the ghee into a container, such as a small mason jar and cover. The clear, golden liquid will become opaque when it cools.
What you now have is a highly stable fat that can be stored at room temperature up to a couple months. It can be refrigerated to last longer, but the cold temperature will harden it.
Butter that isn’t clarified burns easily because of the solids. Removing them changes that. Ghee’s smoke point is 485 degrees, so it’s ideal for high-heat cooking. In comparison, the smoke point of coconut oil is 350 degrees; virgin olive oil, 391; and grapeseed oil, 420.
You don’t have to fry with it, though. Try soft ghee on toast or a dinner roll and you may never go back to regular butter. Its flavor is both exquisite and comforting. So is its smell – sort of like catnip for people. Remember how Granny on “The Beverly Hillbillies” dabbed vanilla extract behind her ears? Try a little ghee and see what happens.