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How to make clarified butter with VIDEO

April 22nd, 2016 | no comments

I love making clarified butter (or ghee as many use the two terms interchangeably) at home because it is so easy.  I cooking with ghee for most all recipes because of the high smoke point for this fat, which is up to 500 degrees and is great to use in any stovetop cooking.  Also, there a many digestive benefits to using ghee and most all French and Indian cuisine favors this oil.


1 lb. grass fed unsalted butter
1 small sauce pot
Put sticks of butter into the sauce pot and bring to a simmer.  As butter boils, it will start to separate and the milk solids will come to the top.  Skim off the white frothy parts leaving the translucent yellow butter behind.  Once you have skimmed off most of the milk solids, pour the melted clarified butter into a glass jar to cool.


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SONY DSCRose McGuire is a chef that values real whole foods, creativity, and personal expression in the kitchen. Trained at California Culinary Academy in San Francisco, Rose found a spark for teaching and connecting to YOUR inner chef. She is a dedicated yogi, dancer, reality TV watcher, amateur gardener, wine aficionado, farmer's market junkie and a grateful wife and mother living in San Diego, CA. Rose is also a very experienced and talented eater of all kinds of food.