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.
Yield: 1 ltr
Cost: -
Equipment
- Deep nonstick or stainless steel pot
- Stainless steel mesh strainer
Materials
- 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.