How to make ghee at home | clarified butter recipe

Ghee is an indispensable ingredient in the Indian cuisine. It originated in ancient India and has been used for thousands of years. Besides its culinary uses, it is also used in Hindu religious rituals. Also known as liquid gold, pure ghee made from cow’s milk is prized in Ayurveda (translated as ‘knowledge of life’; an Indian system that covers physical, mental, emotional and spiritual well being) for its medicinal properties and is considered ideal for cooking and far superior to many other oils due to its high smoke point. 

It’s a by-product of milk and therefore an important source of fat soluble vitamins A, D, K and E. It may also be suitable for people with lactose intolerance as milk solids have been removed. 

Why make it at home?

1. Needs only one ingredient – butter
2. Quick and easy to make
3. Quality control – fresh and tastes much better
4. Flexibility – you can make any quantity as per your requirement 

How to make ghee – steps with pictures

Ghee is made by cooking the butter to evaporate its water content and separate the milk solids. The fat that is left is ghee.

To make ghee, on a medium burner, heat butter in a deep nonstick or heavy bottom stainless steel pot on high flame. Cut the butter in small pieces to quicken the process.

Once the butter has completely melted and has started boiling, reduce the flame to low and continue cooking uncovered. It will be foamy. Using a clean and dry spoon, gently stir to prevent boiling over.

Gradually you will see the foam reducing and there will be clear yellow liquid (ghee) on the top. With time the amount of clear yellow liquid will increase. It’s very important to keep a close eye on it and not to leave it unattended at any point in time while cooking. Make sure to keep stirring and keep scraping the bottom of the pot to prevent the milk solids from getting burnt. 

When most of the water content of the butter is cooked off and milk solids start separating, it is very close to being completely cooked.

Ghee is ready when you are able to see the bottom of the pot. At this point, immediately switch off the gas and remove from heat as the residual heat will keep it cooking and the milk solids can still get burnt. Continue stirring for a few more minutes. 

Once the ghee has cooled down, strain it using a stainless steel mesh strainer in a clean and dry jar (preferably glass or stainless steel). Close the lid only when the ghee has completely cooled down. 

Discard the leftover milk solids.

Time taken

The time taken to make ghee depends on the quantity of butter used. Remember that smaller quantities of butter will cook faster and may get overcooked or burnt if not careful. 

Safety precautions

Always make ghee on a back burner and in a deep pot (the melted butter should fill only half the pot) to avoid burns by splatters.

The ghee needs to be cooled down before straining and storing it. Avoid using plastic strainer to strain or a plastic jar to store ghee.

Storing and using ghee

Ghee is a saturated fat and thus solidifies at room temperature. You can warm up the required quantity to bring it to a liquid state.

Ghee has a long shelf life (even at room temperature) as water and milk solids have been removed. Store it in an airtight container in a cool dark place. Although ghee doesn’t need to be refrigerated, if you don’t use it frequently, store it in the fridge to extend its life.

Ghee has a high smoke point and stays stable at high temperatures. It is perfect for high temperature cooking, an ideal choice for deep frying or stir frying.

To avoid spoilage, always use a clean and dry spoon to take ghee.

Use in reasonable amounts as part of a healthy balanced diet. It can be used in many ways, such as, to cook vegetables or jeera rice, making tarka for daals, to spread on top of rotis (Indian flatbread) or to make Indian sweets.

If you tried this recipe, let me know by leaving a comment below and rating it. Please share the link on Facebook or Pinterest. For Instagram, mention @vegbyswati or tag #vegbyswati

Print Pin

4.86 from 7 votes

How to make ghee (clarified butter) from butter

Homemade ghee is not only better in flavor, but also quick and easy to make. Moreover, you can make any quantity as per your requirement.

Course Side Dish

Cuisine Indian, Indian subcontinent, Middle Eastern

Keyword easy, gluten free, homemade, vegetarian

Cook Time 35 minutes minutes

Cooling time 45 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 1 ltr

Author Swati

Cost –

Equipment

• Deep nonstick or stainless steel pot
• Stainless steel mesh strainer

Ingredients

• 1 kg unsalted butter

Instructions

• On a medium burner, heat butter on high flame in a deep nonstick or heavy bottom stainless steel pot, until it has completely melted and begins to boil. For safety reasons, always make ghee on a back burner and in a deep pot (the melted butter should fill only half the pot) to avoid burns by splatters.
• Once the butter has completely melted and has started boiling, reduce the flame to low. It will be foamy.
• Gradually you will see the foam reducing and you will start seeing clear yellow liquid (ghee) on the top. Keep stirring and scraping the bottom of the pot to reduce the chances of milk solids getting burnt and sticking to the bottom of the pot.
• Slowly the amount of clear yellow liquid will increase and, when you see the bottom of the pot, immediately switch off the gas. Remove from heat as the residual heat will keep it cooking and the milk solids can still get burnt. Continue stirring for a few more minutes.
• Once the ghee has cooled down, strain it with a stainless steel mesh strainer in a clean and dry jar (preferably glass or stainless steel). Close the lid only when the ghee has completely cooled down.
• Discard the leftover milk solids.

Video

Notes

• 1kg butter will yield approximately 1ltr ghee.
• Ghee is a saturated fat and thus solidifies at room temperature. You can warm up the required quantity to bring it to a liquid state.
• Store ghee in an airtight container in a cool dark place. Although ghee doesn’t need to be refrigerated, if you don’t use it frequently, store it in the fridge to extend its life.
• To avoid spoilage, always use a clean and dry spoon to take ghee.

DID YOU MAKE THIS RECIPE? Do share the link on Facebook or Pinterest. For Instagram, mention @vegbyswati or #vegbyswati