How to make Ghee from butter?

Ghee is a type of clarified butter that is popular in Indian cuisine and many other cultures. It has a rich, nutty flavour and a golden colour. Making ghee at home is simple and rewarding. With just a few steps, you can create this delicious cooking fat that enhances the taste of your meals.

To make ghee, start by gathering your ingredients. You will need unsalted butter, preferably of high quality. The amount of butter you use depends on how much ghee you want to make. 500 grams of unsalted butter yields about 400-450 ml of ghee, depending on the butter’s water content and how thoroughly the milk solids are removed.

Melting the Butter

Once you have your butter, it’s time to melt it. Place the unsalted butter in a heavy-bottomed saucepan. Use low to medium heat to melt the butter slowly. As the butter melts, it will start to bubble and foam. This foaming is a normal part of the process, so keep an eye on it and do not let it burn. Stirring occasionally can help distribute the heat evenly.

As the butter continues to cook, you will notice the milk solids begin to separate from the fat. The milk solids will settle at the bottom of the pan. This separation is important because ghee is made by removing these solids, which gives ghee its clear and pure form. You will also see the colour change from light yellow to a deeper golden hue as it cooks.

Cooking the butter to make ghee takes some time. Generally, it takes about 15 to 25 minutes. You can tell when the ghee is ready by the aroma. It should have a nutty, pleasant smell, and the bubbling will subside as the moisture evaporates. Watch the milk solids at the bottom; they will turn brown but be careful not to let them burn, as this can affect the flavour.

Straining the Ghee

Once the ghee reaches the desired aroma and colour, it’s time to strain it. Prepare a fine mesh strainer or cheesecloth over a clean jar or bowl. Carefully pour the liquid ghee through the strainer. This process removes the browned milk solids, leaving you with clear, golden ghee. Be cautious, as the ghee will be hot.

Storing Ghee

After straining, allow the ghee to cool to room temperature. Once cooled, you can store it in an airtight container. Ghee can be kept at room temperature for several weeks or in the refrigerator for a longer shelf life. Its high smoke point makes it an excellent choice for frying and sautéing, as it does not burn easily.

Making ghee at home not only saves you money but also allows you to enjoy its fresh flavour and health benefits. You can use it in various dishes like curries, rice, and bread. Ghee also serves as a flavourful substitute for oil or butter in baking.

In conclusion, making ghee is a straightforward process that results in a delicious and versatile cooking fat. With just butter and a bit of patience, you can create this golden delight in your kitchen. Enjoy the rich flavour of homemade ghee in your favourite recipes!

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How to make Ghee from butter?

To make ghee from butter, melt unsalted butter over low heat until it fully separates into golden liquid and milk solids. Strain out the solids, and you're left with clarified ghee, which has a nutty aroma and can be stored longer than regular butter.

Prep Time5 minutes mins

Active Time25 minutes mins

Total Time25 minutes mins

Course: Meal prep

Cuisine: Indian

Yield: 400 ml

Author: sumisculinarynotes

Cost: $5 to $7 USD

Equipment

• Sauce pan
• Strainer

Materials

• 500 gms Unsalted butter

Instructions

• Melt the Butter: Melt the butter in a heavy-bottomed pan over medium heat. Once melted, the butter will start to separate into three layers: foam on top, clarified butter in the middle, and milk solids at the bottom.
• Simmer: Lower the heat to medium-low, allowing the butter to gently simmer. You will notice the milk solids sinking to the bottom and turning golden brown, while the butter becomes clearer. This process usually takes about 10-15 minutes.
• Skim the Foam: As the butter simmers, the foam will form on the surface. Skim off the foam with a spoon and discard or save it for other uses (like adding to soups or dishes for flavour).
• Watch for Colour Change: Once the milk solids turn a golden brown and the butter becomes clear with a fragrant, nutty aroma, your ghee is ready.
• Strain: Turn off the heat and let the ghee cool slightly. Pour it through a fine mesh strainer or cheesecloth to remove the browned milk solids. The clear, golden liquid is the ghee.
• Store: Transfer the strained ghee into a clean, airtight container. Once cooled, ghee can be stored at room temperature or in the fridge for a longer shelf life.
• Enjoy your homemade ghee as a rich cooking fat.

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