Ghee (Clarified Butter)
Preserved cooking illustration

Ghee (Clarified Butter)

Ghee (Clarified Butter)

Ghee (Clarified Butter)

Cut good-quality unsalted butter into cubes. Heat butter in a heavy-duty saucepan over very low heat until it is melted. Let simmer gently until foam rises to the top of the melted butter. Continue cooking for about 8-10 minutes. During this time, the butter will go through several stages: it will foam, then bubble, then seem to almost stop bubbling and then foam again. It may splatter a bit, so be careful.

After the second time it foams, continue cooking until the bubbling subsides. At this point, the melted butter should be bright gold in color and there should be reddish brown pieces of milk solids at the bottom of the pan. Remove pan from heat.

Line a mesh strainer with muslin cloth and set the strainer over a heatproof container. Carefully pour butter through the strainer into the container, leaving behind any solids from the bottom of the pan (these milk solids make a tasty snack with some bread).

Homemade ghee will keep for 3-6 months in the refrigerator, or 1-2 months at room temperature.

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.