Homemade Ghee Recipe
Introduction
Ghee is a rich, clarified butter prized for its nutty flavor and long shelf life. It’s a simple ingredient that elevates many dishes and is a staple in Indian cooking. Making ghee at home is easy and rewarding.
Ingredients
- 250g unsalted butter
Instructions
- Step 1: Heat the butter in a small, sturdy pan over low heat without stirring. Cook for 15–20 minutes until the milk solids begin to brown and the butter turns golden.
- Step 2: Turn off the heat and let the pan sit undisturbed for a few minutes to allow the solids to settle.
- Step 3: Line a metal sieve with muslin or strong kitchen paper and place it over a heatproof bowl.
- Step 4: Carefully pour the melted butter through the sieve, leaving the browned milk solids behind in the pan. Let it drip through completely.
- Step 5: Transfer the strained ghee into a clean jar. Allow it to cool before sealing.
Tips & Variations
- Use unsalted butter for the purest flavor and better control over salt content.
- For a nuttier taste, let the milk solids brown slightly more, but be careful not to burn them.
- Store ghee in a dry, airtight container to preserve its quality.
Storage
Ghee stores well at room temperature for up to three months thanks to its lack of moisture and milk solids. For longer storage, keep it refrigerated where it can last several months. Reheat gently if solidified before use.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter to make ghee?
While you can, unsalted butter is preferred to avoid an overly salty flavor and to have better control over seasoning in your cooking.
How do I know when the ghee is done?
Ghee is ready when the butter is golden and the milk solids have browned slightly and settled at the bottom of the pan. It should also have a nutty aroma.
PrintHomemade Ghee Recipe
This recipe shows you how to make pure, homemade ghee by gently melting unsalted butter and clarifying it by removing the milk solids. The process yields a golden, aromatic cooking fat with a rich nutty flavor, perfect for high-heat cooking or adding depth to a variety of dishes. Ghee is shelf-stable for months, making it a convenient and flavorful addition to your kitchen.
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes
- Total Time: 20-25 minutes
- Yield: Approximately 200g of ghee 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
Ingredients
Ingredients
- 250g unsalted butter
Instructions
- Heat the butter: Place 250g of unsalted butter in a small, sturdy pan and melt it over low heat. Cook it gently without stirring for 15-20 minutes until the butter separates and the milk solids at the bottom start to brown, and the butter becomes golden in color.
- Rest the butter: Once the milk solids have browned, turn off the heat and leave the pan undisturbed for a few minutes. This allows the solids to settle further and develop flavor.
- Strain the ghee: Line a metal sieve with muslin cloth or strong kitchen paper and position it over a heatproof bowl. Carefully pour the melted butter through the sieve, ensuring to leave the browned milk solids behind in the pan. Allow a few minutes for the liquid to fully strain through.
- Store your ghee: Transfer the clarified butter (ghee) into a clean jar. Since ghee contains no moisture or milk solids, it can be stored at room temperature for up to three months or refrigerated for even longer shelf life.
Notes
- Use unsalted butter for the purest flavor and better control over salt content.
- Keep the heat low to ensure the butter doesn’t burn, as that will result in a bitter taste.
- The browned milk solids left in the pan can be discarded or used as a flavoring ingredient in cooking.
- Store ghee in an airtight container to maintain its freshness.
Keywords: ghee recipe, homemade ghee, clarified butter, Indian cooking fat, stovetop ghee
