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.
Yield: 400 ml
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.