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Homemade Clarified Ghee Recipe

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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.

Ingredients

Scale

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

Find it online: https://zestywithzane.com/homemade-clarified-ghee-recipe/