Ghee
by Elliot Bernstein
Servings
Yields about 1½ cups
Active Time
~1 min
Total Time
~1 hour 14 min
About this Recipe
Elliot Bernstein originally created this as a Custom Cook. It quickly became one of the most requested recipes, so we added it to the Brava recipe library! A few notes from Elliot: Brava enables you to make homemade ghee with ease. Nothing is easier! Or faster! Or tastier! 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 (a result of the Maillard reaction) and then removed with a strainer. The ghee smells like butterscotch and has a light brown color and rich, buttery flavor. Ghee can be stored at room temperature for up to 6 months.
About this Recipe
Elliot Bernstein originally created this as a Custom Cook. It quickly became one of the most requested recipes, so we added it to the Brava recipe library! A few notes from Elliot: Brava enables you to make homemade ghee with ease. Nothing is easier! Or faster! Or tastier! 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 (a result of the Maillard reaction) and then removed with a strainer. The ghee smells like butterscotch and has a light brown color and rich, buttery flavor. Ghee can be stored at room temperature for up to 6 months.
Ingredients
- 1 lb butter (preferably grass-fed like Kerrygold®)
From Your Pantry
None
Equipment
Brava loaf pan
fine-mesh strainer
glass mason jar or other glass jar with tightly-fitting lid
Nutrition Information
Allergens: Milk
-
1
Make ghee
- Place butter in Brava loaf pan.
- You do not need to cut butter into small pieces.
- Slide loaf pan into top shelf and press green button to begin cooking.
-
2
Strain ghee
- When your ghee is done, allow to rest in Brava for at least 1 hour, preferably 2 hours. This allows milk solids to settle and ghee to cool to a safe handling temperature.
- It’s normal to see darker milk solids at the bottom and lighter milk solids floating on top.
- Slowly strain ghee into glass jar, leaving as much of milk solids in pan as possible.
- Cover tightly with lid and store refrigerated or at room temperature.
