How do you make "ghee"?

Question

Can I use it for frying or sauteing?

Answer 1

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Ghee is the Indian version of what westerners call clarified butter, it resembles clarified butter in most respects but the steps are somewhat different and the end product is of higher quality in general, having less water and fewer solids.

Steps
Place one pound of butter in a sauce pan and melt over medium heat.
Raise heat slightly to bring butter to a boil until all of the water is boiled away and the milk solids are at the bottom of pan.
The remaining butter will become a clear golden color, then start to foam. Remove foam with a spoon by scooping from the top. Continue until no foam remains. The remaining liquid is ghee/clarified butter.
Use spoon to remove the ghee from pan into a clean bowl. Allow to cool.
Pour ghee into a jar with a lid after it cools. Keep in refrigerator. Use within two weeks.



Tips
Ghee is used in many Indian recipes.
It is sometimes called drawn butter.
May be used as a dipping sauce for lobster, shrimp and crayfish.
Great to saute vegetables, meats or anything that will benefit from the smooth intense taste of butter. Excellent when broiling fish.
Try eating a spoonful of ghee to recover from a sore throat. Repeat this every 12 hours on the hour.

Answer 2

GHEE is a clarified butter..
It is made by simmering unsalted butter in a large pot until its water boils away, and the protein has settled to the bottom.

The clarified butter is then spooned off the top, avoiding moving the solids at the bottom.
Unlike butter, ghee can be stored almost indefintely because of the making process that causes the destruction of enzymes and
microbes during the simmering period.. It can be heated to boiling without discoloring or acquiring a burnt taste, which makes it excellent for deep-frying.
Its only inconvenience is that it is a saturated fat.
And has now been substituted in India most of the time by vegetable oils for frying .
It is also used in several religious rituals.

Answer 3

I make Ghee all the time with the same butter you buy at walmart or where ever you shop. I don't use expensive "high butter fat" Butters at 8.00/lbs those I save for topping certain dishes. Second Ghee is not simply clarified butter, The trick is to toast the butter solids without burning them which gives Ghee it's unique flavor. Instead of me typing the directions out Go to this link it has clear directions. One thing it doesn't tell you is to fill the sink half full to quench the sauce pan in to immediately stop the cooking process to prevent over toasting the solids. Good luck!

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_22742,00.html

Answer 4

Btw, homemade ghee doesnt come out well in the US. The butter here is different (product of cow's milk). Indian ghee is
made from a heavier & creamier butter (water buffalo's milk).

You can buy ghee in any Indian store. It has the characteristic Indian taste & smell.

Answer 5

the simplest and least messy way to make ghee is to take cream [depending on how much you ghee you need], and put it into the microwave. Heat on full power for 10 minutes, till you see it bubbling into a clear yellowy liquid. this will save you the trouble of making butter and then ghee... and it will leave your dishes & kitchen spotless!