Homemade Clarified Ghee Recipe

Introduction

Ghee is a rich, clarified butter with a nutty flavor that enhances both cooking and finishing dishes. Making it at home is simple and lets you enjoy its pure, aromatic taste fresh from your kitchen.

Ingredients

• 250g unsalted butter

Instructions

1. Step 1: Heat the butter in a small, sturdy pan over low heat without stirring for 15-20 minutes, until the milk solids begin to brown and the butter turns golden.
2. Step 2: Turn off the heat and leave the pan undisturbed for a few minutes to allow the solids to settle.
3. Step 3: Line a metal sieve with muslin or strong kitchen paper and place it over a heatproof bowl.
4. Step 4: Carefully pour the melted butter through the sieve, leaving the browned milk solids in the pan. Let it drip through for a few minutes.
5. Step 5: Transfer the filtered ghee to a clean jar and let it cool before sealing.

Tips & Variations

• Use unsalted butter with a high fat content for the best ghee flavor and clarity.
• If you prefer a nuttier taste, allow the milk solids to brown a little longer, but watch carefully to avoid burning.
• You can flavor your ghee by adding a small piece of dried chili or a few peppercorns during cooking, then straining them out along with the solids.

Storage

Store ghee in an airtight jar at room temperature, where it will keep for up to three months without refrigeration. For longer storage, refrigerate it to preserve freshness, where it can last several months. Ghee solidifies when cool but melts quickly when warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is the difference between ghee and regular clarified butter?

Ghee is cooked longer than clarified butter, allowing the milk solids to brown and develop a rich, nutty flavor. Clarified butter is gently melted and strained but not browned.

Can I use salted butter to make ghee?

It’s best to use unsalted butter to control the salt content and avoid any added preservatives or flavors that might affect the final taste of your ghee.

Homemade Clarified Ghee Recipe

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4.8 from 84 reviews

This recipe guides you through making homemade ghee, a clarified butter prized for its rich, nutty flavor and high smoke point. Ghee is made by gently heating unsalted butter to separate and brown the milk solids, resulting in a golden, aromatic fat that is shelf-stable and ideal for cooking and seasoning a variety of dishes.

• Author: Zane
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: Approximately 200ml of ghee 1x
• Category: Condiment
• Method: Stovetop
• Cuisine: Indian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Ingredients

• 250g unsalted butter

Instructions

1. Heat the Butter: Place 250g of unsalted butter in a small, sturdy pan and set over low heat. Cook gently without stirring for 15-20 minutes until the butter melts and the milk solids begin to brown, and the liquid butter turns a rich golden color.
2. Rest the Butter: Turn off the heat and allow the pan to sit undisturbed for a few minutes so the milk solids can settle and the flavors deepen.
3. 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, leaving the browned milk solids behind in the pan. Let the ghee drip through the sieve for several minutes until fully filtered.
4. Store the Ghee: Transfer the clear, golden ghee into a clean jar. Because ghee contains no moisture or milk solids, it can be stored at room temperature for up to three months or refrigerated to extend its shelf life even further.

Notes

• Use unsalted butter to control the saltiness of the ghee.
• Do not stir the butter while it’s cooking to allow the milk solids to brown evenly and settle.
• The browned milk solids left behind can be discarded or used as a flavorful ingredient in other recipes if desired.
• Store ghee in a clean, airtight container to maintain freshness.
• Because ghee has a high smoke point, it’s excellent for frying and sautéing.

Keywords: ghee, clarified butter, homemade ghee, Indian cooking, dairy fat, cooking fat, butterclarified