Homemade Ghee: How to Make Clarified Butter at Home Recipe
Ghee is a rich, golden clarified butter made by gently simmering unsalted butter to remove milk solids and moisture, resulting in a pure buttery fat that offers a nutty flavor and extended shelf life. Perfect for cooking, sautéing, or as a flavorful addition to dishes, homemade ghee is a staple in many cuisines.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Approximately 200g of ghee 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
Ingredients
Scale
Ingredients
- 250g unsalted butter
Instructions
- Heat the butter: Place the 250g of unsalted butter in a small, sturdy pan over low heat. Allow it to melt slowly without stirring, cooking gently for 15-20 minutes until the milk solids settle and begin to brown, and the butter turns a golden color.
- Rest the butter: Once browned, turn off the heat and leave the pan undisturbed for a few minutes to allow any remaining solids to settle.
- Strain the ghee: Line a metal sieve with muslin cloth or strong kitchen paper and place it over a heatproof bowl. Carefully pour the melted butter through the sieve, ensuring the browned milk solids stay in the pan. Let the liquid drain completely to separate pure ghee from solids.
- Store: Transfer the strained ghee into a clean jar. Since ghee contains no moisture or milk solids, it can be stored at room temperature for up to three months or refrigerated for longer shelf life.
Notes
- Use unsalted butter for best control over flavor and shelf life.
- Maintain low heat to prevent burning the milk solids too quickly.
- The browned milk solids left in the pan can be discarded or used in cooking for a nutty flavor.
- Ensure jars are sterilized before storing ghee to avoid contamination.
- Ghee has a high smoke point, making it excellent for frying and sautéing.
Keywords: Ghee recipe, clarified butter, homemade ghee, Indian cooking fat, cooking fat, butter substitute
