clarified butter

Learn how to make rich and aromatic clarified butter at home. Perfect for cooking, frying, or adding a nutty flavor to Indian dishes, desserts, and baked goods.

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Ingredients

• 1 cup (225 g) unsalted butter
  (Use high-quality unsalted butter for best flavor. You can double or triple the quantity as needed.)

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Equipment

• Medium heavy-bottomed saucepan

• Spoon or spatula

• Fine mesh strainer or cheesecloth

• Heatproof container/jar for storage

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Directions

Step 1: Melt the Butter

1. Place the butter in a medium saucepan over low to medium-low heat.

2. Let it melt slowly, stirring occasionally to prevent burning.

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Step 2: Simmer and Separate

1. Once fully melted, the butter will start to bubble gently.

2. You will notice three layers forming:

   • Foam on top (milk solids and impurities)

   • Clear golden liquid in the middle (this is the clarified butter)

   • Milk solids at the bottom

3. Reduce heat to low and let the butter simmer gently for 10–15 minutes.

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Step 3: Skim the Foam

1. Using a spoon, carefully skim off the foam from the surface.

2. Continue simmering gently, making sure the butter does not brown too much (unless you want nutty brown ghee flavor).

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Step 4: Strain the Butter

1. Once the butter turns clear golden and the milk solids at the bottom turn slightly brown, remove from heat.

2. Let it cool for 2–3 minutes.

3. Strain the liquid through a fine mesh strainer or cheesecloth into a clean, dry jar or container.

   • Avoid pouring the brown solids at the bottom into the jar, as this can give a burnt taste.

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Step 5: Store

1. Let the clarified butter cool completely to room temperature.

2. Seal the jar and store:

   • At room temperature for 2–3 weeks

   • In the refrigerator for several months

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Tips for Perfect Clarified Butter

• Use unsalted butter for best flavor.

• Low and slow heat prevents burning and keeps the flavor pure.

• You can brown the milk solids slightly at the bottom for a nutty ghee flavor, common in Indian cooking.

• Always store in a dry, airtight container to preserve shelf life.

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Clarified butter is now ready to use for:

• Sautéing vegetables or meats

• Frying spices for Indian curries

• Baking and desserts

• Spreading on bread or drizzling over hot rice