Homemade Ghee: A Step-by-Step Guide

Ingredients

1 pound of unsalted butter

Steps and instructions

Cut the butter into small cubes and place them in a large, heavy-bottomed pot.
Turn the heat to medium and let the butter melt slowly. Do not stir.
Once the butter has completely melted, reduce the heat to low. Let the butter simmer gently. It will begin to bubble and foam.
Continue to let the butter simmer. After around 10-15 minutes, you should see the milk solids separating from the butterfat and water and sticking to the bottom of the pot.
Once the milk solids turn a light brown and the bubbling becomes less intense, remove the pot from the heat. This should take around 20-30 minutes in total. The ghee should now be a clear, golden color.
Let the ghee cool for a few minutes, then strain it through a cheesecloth or fine-mesh strainer into a clean, airtight jar.
Discard the milk solids. The ghee can be stored at room temperature for up to a month, or in the refrigerator for up to a year.

Tools for making

Large, heavy-bottomed pot - This will be used to melt and simmer the butter.
Cheesecloth or fine-mesh strainer - To strain the ghee and remove any solids.
Clean, airtight jar - For storing the ghee after it has cooled.

Recipe variations

Add spices like turmeric, cumin, coriander, or cardamom to infuse the ghee with additional flavors.
Use salted butter instead of unsalted to add a slightly salty taste to the ghee.
Experiment with different types of butter like grass-fed or cultured butter for unique flavors.
Add herbs like rosemary, thyme, or sage to the melted butter for an aromatic twist.
Try making flavored ghee by incorporating ingredients like garlic, ginger, chili peppers, or cinnamon.
For a nutty flavor, cook the butter for a longer period until the milk solids turn brown, giving the ghee a deeper taste.
Infuse the ghee with vanilla beans, lemon zest, or any other flavorings of your choice.

Recipe overview

Looking to make your own homemade ghee? You're in the right place! Ghee, or clarified butter, is a staple in Indian cooking and has a rich, nutty flavor that's unlike anything else. Not only is ghee delicious, but it's also super healthy, being a great source of fat-soluble vitamins and healthy fats. With this recipe, you'll learn how to transform a pound of regular unsalted butter into liquid gold. The process is simple and requires only one ingredient. The key to making ghee is slow and gentle cooking, which allows the milk solids to separate from the butterfat and water. Once you've got the technique down, you'll have a jar of homemade ghee that you can use for cooking, baking, or simply spreading on toast. Enjoy!

Common questions

Can I use salted butter instead of unsalted butter? No, it is best to use unsalted butter for making ghee to ensure a pure and neutral flavor.
Do I need to clarify the butter? No, the process of making ghee involves clarifying the butter by separating the milk solids from the butterfat.
How long does it take to make ghee? The process of making ghee usually takes around 20-30 minutes.
Can I use a different type of pot? It is recommended to use a large, heavy-bottomed pot to ensure even heat distribution during the simmering process.
What should I do with the leftover milk solids? The milk solids can be discarded as they are not used in making ghee. Alternatively, you can use them in other recipes if desired.
How should I store ghee? Ghee can be stored in a clean, airtight jar at room temperature for up to a month, or in the refrigerator for up to a year.

Serving dishes and utensils

Large, heavy-bottomed pot - This pot will help evenly distribute heat and prevent the ghee from burning.
Cheesecloth or fine-mesh strainer - These tools are necessary for straining the ghee and removing any impurities.
Clean, airtight jar - A jar with a tight seal will help keep the ghee fresh and free from contaminants.

Origin stories

Ghee, a form of clarified butter, has an age-old presence in Indian cuisine, Ayurvedic medicine, and religious rituals. Derived from the Sanskrit word "ghrita", which translates to "sprinkled", ghee was initially made popular by the ancient traditions of India. The process of simmering butter to separate the milk solids from the butterfat resulted in a golden, aromatic liquid that is resistant to spoilage even in the intense heat of the Indian subcontinent. Revered for its health benefits and purity, ghee is considered sacred and is used in religious ceremonies and offerings to gods in Hinduism. Furthermore, in Ayurveda, ghee is touted for its healing properties and is used as a therapeutic food. Serving not just as a culinary ingredient, ghee is a symbol of nourishment and health in Indian culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.