How To Make Ghee Recipe

Have you ever wondered how a single ingredient can transform your culinary experience? Let me take you on a journey to discover the magic of making homemade ghee from scratch—it’s a true game-changer!

I love making ghee at home with just a pound of unsalted butter. It’s not only a staple in my kitchen but also a rich source of healthy fats and vitamins like A and E.

I think ghee enhances any dish with its nutty flavor and higher smoke point.

How To Make Ghee Recipe Ingredients

• Unsalted Butter: Rich in healthy fats, transforms into pure clarified ghee.

How To Make Ghee Recipe Ingredient Quantities

• 1 pound unsalted butter

How to Make this How To Make Ghee Recipe

1. Cut the 1 pound of unsalted butter into small, even chunks for quicker melting and even cooking.

2. Place the butter in a heavy-bottomed saucepan over medium-low heat.

3. Allow the butter to melt completely, stirring occasionally to ensure even melting.

4. Once melted, the butter will begin to foam and bubble as the milk solids separate from the fat.

5. Continue cooking and gently simmer the butter, adjusting the heat as necessary to prevent burning, for about 10 to 15 minutes.

6. As the butter simmers, the milk solids will start to sink to the bottom and the liquid will turn golden.

7. The ghee is ready when the bubbling subsides and the milk solids at the bottom have turned a light brown color; the liquid should be clear and golden.

8. Remove the pan from heat and let it cool for a few minutes.

9. Carefully strain the ghee through a fine-mesh sieve or a cheesecloth-lined strainer into a clean, dry jar or container, leaving the milk solids behind.

10. Store the ghee at room temperature in an airtight container, or refrigerate if you prefer a firmer texture.

How To Make Ghee Recipe Equipment Needed

1. Knife
2. Cutting board
3. Heavy-bottomed saucepan
4. Wooden spoon or spatula for stirring
5. Fine-mesh sieve or cheesecloth-lined strainer
6. Clean, dry jar or container with an airtight lid

FAQ

• What is ghee? Ghee is clarified butter that has been simmered to remove water content and milk solids, leaving behind a rich, golden oil with a nutty flavor.
• Can I make ghee from salted butter? While ghee is traditionally made from unsalted butter to control the salt content, you can use salted butter if that’s all you have; however, it may impact the taste.
• How do I know when the ghee is ready? Ghee is ready when it turns a clear golden color, and the milk solids at the bottom begin to brown. It should also have a distinct, nutty aroma.
• How long can homemade ghee last? If stored in an airtight container, ghee can last up to a month at room temperature or up to a year if refrigerated.
• Is ghee lactose-free? Ghee is almost lactose-free since the milk solids are removed during the clarification process, but it may contain trace amounts, so those with severe lactose intolerance should exercise caution.
• Can ghee be used in place of other oils for cooking? Yes, ghee has a high smoke point, making it excellent for frying, sautéing, and baking.
• Why does my ghee have a grainy texture? Ghee may become grainy if it cools rapidly. To avoid this, let it cool slowly at room temperature before storing.

How To Make Ghee Recipe Substitutions and Variations

1. Start with 1 pound of unsalted butter. Place it in a saucepan over medium-low heat.
2. Allow the butter to melt completely, then reduce the heat to low.
3. Continue cooking the butter. As it simmers, three layers will form – milk solids on the bottom, clarified liquid in the middle, and foam on top.
4. Skim off the foam gently with a spoon as it appears. Continue simmering until the butter turns a clear, golden color and the milk solids at the bottom have browned slightly, which typically takes about 15–25 minutes.
5. Remove the saucepan from the heat and let it cool slightly.
6. Pour the liquid through a fine mesh strainer lined with cheesecloth into a clean, dry jar or container to strain out the milk solids.
7. Allow the ghee to cool completely before sealing the container with a lid.
8. Store the ghee at room temperature in a dark, cool place, or refrigerate for longer shelf life.

Pro Tips

1. Use a wide, shallow pan to increase the surface area and promote even evaporation and cooking of the butter, resulting in a quicker transformation to ghee.

2. Stir continuously during cooking to prevent the milk solids from sticking to the bottom and burning, which can affect the flavor.

3. Consider adding a couple of fresh curry leaves or a small piece of cinnamon stick to the butter during the final minutes of simmering for subtle added flavor.

4. Once the butter is melted and before the color starts changing, skim off the initial foam with a spoon for a clearer ghee.

5. When straining the ghee, make sure to use a heat-resistant fine-mesh sieve or cheesecloth, and allow the ghee to cool slightly before transferring to avoid burning or spillage.