Homemade Clarified Butter (Ghee) Recipe

Introduction

Ghee is a clarified butter commonly used in Indian cooking, prized for its rich, nutty flavor and high smoke point. Making ghee at home is simple and allows you to enjoy a pure, aromatic cooking fat free from milk solids.

Ingredients

• Unsalted butter (quantity as desired)

Instructions

1. Step 1: Slowly melt the butter in a heavy-bottomed pan over low heat, allowing it to simmer gently.
2. Step 2: As the butter melts, the milk solids will separate and sink to the bottom. Continue cooking until the solids turn golden brown and the liquid is clear.
3. Step 3: Remove the pan from heat and carefully strain the liquid through a fine mesh or cheesecloth to separate the ghee from the solids.
4. Step 4: Let the strained ghee cool to room temperature, then transfer it to a clean, airtight container for storage.

Tips & Variations

• Use unsalted butter for the purest flavor and to control salt in your cooking.
• To enhance the aroma, you can gently toast the milk solids before removing them, but avoid burning them as it can cause bitterness.
• Store ghee at room temperature in a sealed jar for a convenient cooking fat that doesn’t require refrigeration in most climates.

Storage

Store ghee in an airtight container at room temperature, away from direct sunlight. It can last for several months without refrigeration. If your environment is warm or humid, refrigerate to extend its shelf life. Reheat gently if solidified before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is ghee the same as clarified butter?

Ghee is a type of clarified butter but cooked longer to develop a nuttier flavor and remove more moisture, making it shelf-stable and more aromatic than standard clarified butter.

Can I use salted butter to make ghee?

It’s best to use unsalted butter to control the flavor and salt content. Salted butter can introduce unwanted saltiness and may affect how long the ghee keeps.

Homemade Clarified Butter (Ghee) Recipe

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★★★★★

4.8 from 363 reviews

A simple and traditional recipe for making ghee at home by slowly melting butter, removing milk solids, and straining the clarified fat to achieve rich, nutty-flavored cooking butter.

• Author: Zane
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: About 3/4 cup of ghee from 1 cup of butter
• Category: Condiment
• Method: Stovetop
• Cuisine: Indian
• Diet: Gluten Free

Ingredients

Ingredients

• Unsalted butter – 1 cup (approximately 227 grams)

Instructions

1. Melt Butter: Place the unsalted butter in a heavy-bottomed saucepan over low heat. Allow the butter to melt slowly without stirring, ensuring it doesn’t burn and starts to separate into three layers.
2. Remove Milk Solids: As the butter simmers gently, milk solids will begin to sink to the bottom and foam will rise to the top. Skim off the foam carefully with a spoon and continue to cook until the milk solids at the bottom turn golden brown, which imparts a nutty aroma to the ghee.
3. Strain and Cool: Remove the pan from heat and let it cool briefly. Then, strain the liquid ghee through a fine mesh sieve or cheesecloth into a clean, heatproof container to remove all milk solids. Allow it to cool completely before sealing and storing at room temperature or in the refrigerator.

Notes

• Use unsalted butter to control the flavor and salt level in ghee.
• The slow melting and low heat are essential to prevent burning and to develop its signature nutty taste.
• Ghee has a high smoke point, making it great for frying and sautéing.
• Store ghee in an airtight container; it stays fresh for several weeks at room temperature and longer if refrigerated.
• Ensure all milk solids are properly removed for longer shelf life and purity.

Keywords: ghee, clarified butter, homemade ghee, indian cooking fat, clarified butter recipe