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
Scale
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
