How to make Oven Ghee
Ghee is clarified butter that is made by heating butter to remove water and milk solids. Ghee has a higher smoke point, and is shelf-stable, so it can be kept at room temperature for weeks. When I am cooking at high temperatures, my jar of Ghee is what reach for. Ghee has so many uses, including baking, roasting or flavoring vegetables. This oven technique guarantees perfect Ghee, without the risk of burned butter.
Equipment
- Dutch Oven
- cheese cloth
- Fine Mesh Strainer
Ingredients
- 1 pound unsalted butter 4 sticks (can easily be reduced by half, which I did)
Instructions
- Adjust oven rack to middle position and heat oven to 250 degrees. Place butter in Dutch oven and bake uncovered until all water evaporates and solids are golden brown, 2 1/2 to 3 1/2 hours.
- Line fine-mesh strainer with triple layer of cheesecloth that overhangs edges and set over large bowl. Let ghee cool slightly, then transfer to prepared strainer and let sit until all ghee is extracted; discard solids. (Cooled ghee can be stored at room temperature for up to 3 months or refrigerated for up to 1 year.)
Notes
Be sure to use unsalted butter and do not use salted butter. This recipe can be doubled, or even reduced by half (my preference).
Don't allow to bake for more than 3 hours.
Recipe source: Americas Test Kitchen