Ghee    loaf pan   24 oz. REGULAR BUTTER P wide display


Ghee loaf pan 24 oz. REGULAR BUTTER P

Elliot Bernstein photo
Elliot Bernstein
91 custom cooks


About this Custom Cook

How to Make Ghee in Your Brava with the LOAF PAN:

So easy to do and only takes a few minutes of actual hands on time! ONLY WITH BRAVA!
Basically, you put the butter in the LOAF pan, complete the cook, then strain it. Nothing is easier! Or faster! Or tastier!

Ghee is clarified butter that has been cooked a bit longer to remove ALL the moisture. This may give the ghee a very slight butterscotch/caramel aroma/flavor. The flavor is not imparted to the foods cooked with it, they just taste super buttery.

Ghee has a long shelf life and can be stored at room temperature for 6 months to a year in a sealed container provided the milk solids are removed.

You will need Brava’s Loaf Pan to make the ghee

You will also need a fine mesh strainer (stainless steel is preferred, but plastic is OK since you only use the strainer once the ghee has cooled) and a glass jar that has a lid to store it in – mason jars are perfect. Please see the photos.

1. Place 24 ounces of butter in the LOAF pan. You do not need to cut up the butter into pieces.
2. Place the pan in your Brava, top level only obviously.
3. Start the cook.
Cook time is just over 1 hour. It is designed to take this amount of time intentionally. This improves the quality of the ghee. Once complete, let the ghee cool for at least one hour in the Brava. Two hours or more is preferred. The ghee will be extremely hot immediately after the cook is complete and should not be handled at all until it cools. I ALWAYS wait at least one hour. Just leave the Brava door closed after the cook is complete. Again, DO NOT remove the hot pan for AT LEAST one hour.

If you want, you can start this in the evening and then remove it from your Brava in the Morning. IF the ghee solidifies a bit by the morning, simply use Brava's KEEP WARM for about 13 minutes or so (until the ghee become liquid again.

Once cool, you are ready to strain it to remove the milk solids which for the most part will be clumped together at the bottom of the pan. All the milk solids will be removed by using the strainer (see the following paragraph).

Place the strainer over a glass jar. Slowly pour the ghee through the strainer into the jar. Most of the solids will stay at the bottom of the pan. The strainer will catch any loose solids. I usually do not strain the last little bit of ghee mixed in with the solids at the bottom.

Once completely strained, just put the lid on the jar. Ghee does not need to be refrigerated and can last for 6 months to a year. It is ready to use. Use it just like you would butter or any oil.

Easy Cleanup:
The solids at the bottom of the pan will easily come off thanks to the high quality non-stick surface of the Brava pans. I typically soak the pan with dish soap for a few hours or more and then finish cleaning it. But you can easily clean it easily without this step if you want. Just give it a quick rinse with warm soapy water (I use Dawn) and then you can put it in your dishwasher or hand wash if you prefer.

I rinse the strainer with hot water and then put it in the dishwasher as well.