Ghee: 24 OZ of Butter Sticks in a Loaf Pan wide display


Ghee: 24 OZ of Butter Sticks in a Loaf Pan

Brava Chef Shyam photo
Brava Chef Shyam
10 custom cooks


About this Custom Cook

Thanks to Elliot for this program. I copied and cleaned up the guide to share with family and friends.

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

- 24 OZ of butter sticks to the Loaf Pan.

Basic Instructions:
- Place 24 OZ butter sticks into Loaf Pan, place the Loaf Pan into the top shelf and start the program.

Ghee is clarified butter that has been cooked a bit longer to remove ALL the moisture. Additionally, the milk solids are browned in the clarified butter (as a result of the Maillard Reaction and caramelization) and then removed using a strainer. This gives the ghee a slight tan color, an extremely nice rich buttery flavor, and a very slight butterscotch aroma/flavor. The butterscotch flavor is not imparted to the foods cooked with it, they just taste super buttery.

You will also need a fine-mesh strainer and a glass jar that has a lid to store it in – mason jars are perfect.

1. Place 24 ounces of stick butter in the LOAF pan. You do not need to cut it up into small pieces.
2. Place the pan in your Brava, top-shelf
3. Start the cook.

--> Cook time is a little 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 until you can touch the Loaf Pan with your hands. You can place the Loaf Pan on the top of the Brava (on the black mat) to cool. This usually takes about 45 minutes to an hour.

--> NOTE: The ghee will be extremely hot immediately after the cook is complete and should not be handled at all until it cools.

--> 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. They will be a dark brown color. This is Normal. Some lighter color solids may still be floating at the top. This is normal too. All the milk solids will be removed by using the strainer.

--> Place the strainer over the glass jar. Slowly pour the ghee through the strainer into the jar. Most of the solids will stay at the bottom of the pan.

--> Once completely strained, just put the lid on the jar. Ghee does not need to be refrigerated. Use it just like you would butter or any oil.


Easy Cleanup:
- Use a paper napkin and wipe the pan down as best as you can.
- Then, you can use a soft sponge, soap, and water to wash the pan by hand. A dishwasher may not remove the ghee from the pan as well as you can by hand.