Homemade Clarified Ghee Recipe
Introduction
Ghee is a fragrant, golden clarified butter widely used in Indian cooking. It has a rich, nutty flavor and a high smoke point, making it perfect for sautéing and frying. Making your own ghee at home is simple and rewarding.
Ingredients
- 250g unsalted butter
Instructions
- Step 1: Heat the butter in a small, sturdy pan over low heat. Cook it slowly without stirring for 15-20 minutes until the milk solids begin to brown and the butter turns a clear, golden color.
- Step 2: Turn off the heat and let the pan rest undisturbed for a few minutes to allow the solids to settle.
- Step 3: Line a metal sieve with muslin cloth 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 drain for a few minutes.
- Step 5: Transfer the strained ghee into a clean jar. Allow it to cool before sealing and storing.
Tips & Variations
- Use high-quality unsalted butter for the best flavor and clarity in your ghee.
- Keep the heat low to avoid burning the milk solids and ensure a nutty aroma develops.
- If you don’t have muslin, several layers of strong kitchen paper work well for straining.
Storage
Since ghee is free from moisture and milk solids, it can be stored at room temperature for up to three months in an airtight jar. For longer shelf life, keep it in the refrigerator where it can last even longer. Reheat gently before use if it solidifies.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter to make ghee?
It’s best to use unsalted butter as salted butter can affect the flavor and may cause the ghee to spoil faster.
What is the difference between ghee and clarified butter?
Both involve melting butter and removing milk solids, but ghee is cooked longer until the solids brown, giving it a richer, nuttier flavor compared to clarified butter.
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Homemade Clarified Ghee Recipe
- Total Time: 20-25 minutes
- Yield: Approximately 200g of ghee 1x
- Diet: Gluten Free
Description
Ghee is a type of clarified butter originating from the Indian subcontinent, made by gently melting unsalted butter to separate the milk solids and water. This process results in a golden, aromatic, and shelf-stable cooking fat with a rich, nutty flavor, perfect for frying, roasting, and adding depth to dishes.
Ingredients
Ingredients
- 250g unsalted butter
Instructions
- Heat the butter: Place the 250g of unsalted butter in a small, sturdy pan and cook over low heat without stirring for 15-20 minutes. Allow the butter to melt and simmer gently until the milk solids start to brown and the butter itself turns a rich golden color.
- Rest the pan: Turn off the heat and leave the pan undisturbed for a few minutes to allow any remaining solids to settle at the bottom.
- Strain the ghee: Line a metal sieve with muslin cloth or strong kitchen paper, and set it over a heatproof bowl. Carefully pour the melted butter into the sieve, leaving behind the browned milk solids in the pan.
- Drain and store: Let the strained liquid drip fully into the bowl, then transfer the clear golden 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 longer shelf life.
Notes
- Use unsalted butter for best flavor and to control salt content.
- Do not stir the butter while it is melting to allow proper separation of milk solids.
- Use a sturdy pan to evenly distribute heat and avoid burning.
- Ghee is shelf-stable due to removal of milk solids and moisture, but refrigerate if preferred for extended storage.
- The browned milk solids left in the pan can be discarded or used in recipes for added flavor.
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Indian
Keywords: ghee, clarified butter, homemade ghee, Indian cooking fat, cooking fat, clarified butter recipe
