Ghee

The other day, a friend was making Naan bread and asked me – what is the super special ingredient that should be put in the recipe? My answer – Ghee (or at the least, unsalted butter)!

Ghee is a class of clarified butter. It looks lovely and adds so much flavor to any dish. There are tins of ready-made ghee available at ethnic food stores. If you ever made your own ghee, you’ll never want to buy those tins again!

With unsalted butter available, it is just so easy to make ghee. We usually get 500g of unsalted butter (suolaamaton voi/osaltat smör).

unsalted butter
unsalted butter

I cut the butter into pieces and put them into a saucepan on the stove at medium heat. They will gradually melt.

butter melting
butter melting

Let it simmer for few minutes. Stir in between.

butter simmering to make ghee
butter simmering to make ghee

About 20 minutes later, when the milk solids caramelise & color changes to golden brown, it is done. Next step is to move it away from the heat, let it sit & cool a bit.

After it has cooled down, it can be filtered into a clean container.

ghee
ghee

Ghee can be stored at room temperature. It will solidify. Ghee from 500g of unsalted butter lasts approximately 2-3 weeks depending on what we are cooking! I mainly use it for Indian food but sometimes replace unsalted butter with ghee in other cuisines & bakes.

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