Ghee is perhaps one of the most commonly used cooking fats in Indian cooking, and it’s also one of the easiest and simplest ways to use up leftover cream or butter at home. It is a delicious ingredient to work with, a beautifully fragrant fat infused with the flavors of the browned milk solids trapped in cream (or butter). —Nik Sharma
about 500 milliliters
unsalted butter, softened at room temperature
Cube the butter and place it a medium-sized thick-bottomed saucepan. Melt the butter by heating the saucepan on medium-high heat. Stir occasionally with a large spoon.
Skim off and discard any foam that rises and collects on the surface of the liquid. Continue to cook the liquid, stirring occasionally, until all the water is boiled out. The ghee is ready when the liquid stops making a crackling sound and has transitioned to a deep golden-yellow hue. The browned milk solids will have settled to the bottom of the saucepan. Remove the saucepan from the stove and allow to cool for 4 to 5 minutes.
Strain the hot liquid ghee into a clean and dry glass jar by passing it through a fine mesh tea strainer or a funnel lined with a layer of cheesecloth. Seal the jar with a lid and store in a cool, dry place at room temperature or in the refrigerator.
Nik Sharma is the writer, photographer, and recipe developer behind A Brown Table, an award-winning blog that has garnered best-ofs from Saveur, Better Homes & Gardens, and the International Association of Culinary Professions. His weekly column, A Brown Kitchen, appears in the San Francisco Chronicle and has written for Saveur, Taste, Food52, Eater, among others. His first cookbook, Season: Big Flavors, Beautiful Food was released on October 2018. He was also featured in America, the Great Cookbook. Nik lives in Oakland, California.