Nei Recipe

Prepare butter

Cut the unsalted butter into 1-inch pieces so it melts evenly. If using, have 1 tablespoon of water ready — adding a small amount of water at the start can reduce aggressive foaming during the initial melt but is optional.

Melt gently

Place the butter pieces into a heavy-bottomed saucepan over low to medium-low heat. If using water, add it now. Allow the butter to melt slowly without stirring. Keep the heat low enough that the surface simmers gently; vigorous boiling will brown the milk solids too quickly.

Simmer and separate

Once melted, the butter will separate into three layers: foamy white whey on top, clarified golden liquid in the middle, and milk solids settling on the bottom. Maintain a low, steady simmer. Skim off the white foam from the surface with a spoon or skimmer every few minutes to keep the liquid clear.

Cook until clear and nutty

Continue simmering, occasionally skimming foam and watching the milk solids on the bottom. After about 20–30 minutes (timing depends on quantity and heat), the middle liquid will turn a clear golden color and the milk solids on the bottom will turn light brown and smell nutty. The bubbling will become quieter as most moisture cooks off. Do not let the solids burn — reduce heat if they darken too fast.

Strain

Remove the pan from heat and let it sit for a minute to allow any remaining foam to settle. Line a fine-mesh strainer with a double layer of cheesecloth and place it over a heatproof jar or container. Carefully pour the golden liquid through the cheesecloth to separate it from the browned solids. Discard the solids or save for another use (brown butter bits).

Cool and store

Allow the strained ghee to cool to room temperature uncovered. It will thicken and become opaque as it cools. Once cooled, seal the jar with a lid. Store ghee at room temperature in a cool, dark place for several weeks, or refrigerate for longer shelf life. Use a clean, dry spoon each time to avoid introducing moisture.

Use the heavy-bottomed saucepan to ensure even heating and prevent scorching. A heatproof jar with a tight lid preserves flavor and shelf life. Ghee can be used for sautéing, frying, spreading, or finishing dishes; it has a high smoke point and a rich, nutty flavor.