In clarified butter, the milk solids are removed so the butter doesn't burn as easily. This can be made at least a week ahead.
Ingredients
Makes a bout 1 1/2 cups
Preparation
Place butter pieces in 4-cup glass measuring cup. Microwave on high 2 minutes. Remove from microwave and let stand 1 minute. Spoon off foamy top layer. Spoon clear (clarified) butter into small bowl. Discard any milky liquid at bottom of measuring cup.
Leave a Review
Reviews (14)
Back to TopThis is great and a real time saver. So easy and so good. I will make this often.
mscp
Long Island, NY
2/14/2021
Real ghee requires the butter solids to brown, giving the ghee a nutty taste that can't be duplicated using this recipe, and which makes a tastable difference in the recipe you'll be using it in.
jhm3c
1/31/2019
This Is Bad
shar9
3/9/2015
Uh Uh
shar9
3/9/2015
OVERALL THE AUTHOR COULD HAVE PUT MORE WORK INTO IT!
shar9
3/9/2015
NOT KIDING
shar9
3/9/2015
I REALLY AM MAD
shar9
3/9/2015
STILL DONT LIKE IT
shar9
3/9/2015
BAD RECIPE
shar9
Near New york City
3/9/2015
I DONT LIKE THIS, IF IT IS A SIMPLE AS THIS TO MAKE, GO INTO DETAIL ON IT.
shar9
Near New York City
3/9/2015
How much butter are we supposed to get from this?
shar9
Near New York City
3/9/2015
I've been doing this for years. If you don't need to use the butter right away, skip the skimming step and just pop the melted butter into the freezer. The butter will solidify within an hour. Take your frozen butter out, heat the sides of the container with warm water so the block of butter slides out easily. Use a butter knife to scrape away the frozen foam and milk solids.
Nicodemas
Tampa, FL
11/27/2014
The easiest and fastest way to make ghee that I've ever seen. Maybe not the best, but great in a pinch!
judyvla
NYC
4/28/2010
I have waited to find this for years!! Outstanding!
NEBX
Bronx NY
11/19/2007