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Ghee

by Elliot Bernstein

Brava

Servings Yields about 1½ cups
Active Time:
~1 min
Total Time:
~1 hour 15 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.

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.