Homemade 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
Scale
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
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