In preparation for making the Margherita Naan Pizza from Nik Sharma’s Season cookbook, I made a batch of his ghee.

The basic approach is to simmer butter in a saucepan until all of the water has evaporated and the milk solids have caramelized to a “reddish brown” color. Then you strain that through a cheesecloth-lined strainer into a jar.

Everything went according to recipe, but it appears that I still got some milk solids in my jar. Maybe a few more layers of cheesecloth would’ve done the trick? I don’t think I’ll make it myself again if I can just buy it, unless store-bought ghee is unreasonably more expensive than the butter needed to make it.

I am cooking my way through Nik Sharma’s Season cookbook. Read more about it.