Homemade ghee (clarified butter), often referred to as “liquid gold,” is a staple in many kitchens, especially in Indian cooking. Known for its nutty aroma, high smoke point, and long shelf life, ghee is a versatile ingredient that can elevate any dish. Whether you’re sautéing vegetables, preparing traditional Indian recipes, or just looking for a flavorful cooking fat, ghee is an excellent choice.
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
I started making ghee at home as a way to control the quantity of dairy I was intaking, and the quality of the ingredients. As a bonus, you can save money compared to store-bought ghee.
Plus, there’s something incredibly satisfying about watching melted butter transform into golden, fragrant ghee. If you’ve never made your own ghee, this step-by-step guide will show you how easy it is.
With just unsalted butter, a heavy-bottomed pan, and a little patience, you can create pure butterfat that’s free of milk solids. It's a great alternative to regular butter, offering a higher smoke point and a richer flavor.
Enjoy replacing olive oil or coconut oil in recipes such as creamy mushroom sauce, sweet potato chickpea stew, and this cauliflower chickpea curry recipe.
Why You'll Love This Recipe
- Nutty Flavor and Aroma: Homemade ghee has a deep, nutty taste that enhances everything from curries to baked goods. The browned milk solids left at the bottom of the pan give it a unique and irresistible flavor profile.
Versatile and Long-Lasting: Thanks to its long shelf life, ghee can be stored at room temperature in a clean glass jar for months. It’s perfect for high-heat cooking, making it ideal for frying, sautéing, and roasting. - Simple Ingredients: All you need is good-quality unsalted butter—preferably organic or grass-fed—for the best results. No preservatives, no added oils, just pure butter transformed into liquid gold.
Recipe Ingredients
You'll need the following ingredients to make homemade ghee:
Ingredient Notes:
- Unsalted Butter: Use organic, grass-fed butter for the best flavor and nutritional quality. Cubed butter works best for melting evenly.
- Optional: Spices (for flavor): Some people like to infuse their ghee with a pinch of turmeric, fresh ginger, or a few curry leaves to add an extra layer of flavor.
Equipment Needed to Make Homemade Ghee
- Medium sized heavy-bottom saucepan
- Spoon or small sieve for skimming
- Cheesecloth, nut milk bag, coffee filter or thin clean towel
- Large mason jar or glass jar with a tight fitting lid
How To Make Homemade Ghee
Step 1: Melt the Butter: Place cubed unsalted butter in a heavy-bottomed pan. Heat over medium-low heat until the butter melts completely and begins to simmer.
Step 2: Simmer and Skim: Reduce the heat to low. You’ll notice foam forming on the surface as the milk solids separate from the butterfat. Use a spoon to skim off the foam periodically, allowing the butter to simmer gently.
Step 3: Brown the Milk Solids: Continue cooking for 20–25 minutes, keeping a close eye on the bottom of the pan.
Tiny bubbles will form, and the milk solids will settle and brown. This gives the ghee its signature nutty aroma and golden color.
Step 4: Strain and Cool: Turn off the heat and let the ghee cool for a couple of minutes.
Strain the liquid through a fine-mesh strainer or coffee filter into a clean glass jar to remove the browned milk solids.
Step 5: Store: Allow the ghee to cool completely before sealing the jar. Store at room temperature in a cool, dry place or refrigerate for extended shelf life.
Expert Tips
- Use a Heavy-Bottomed Pan: This prevents the milk solids from burning too quickly.
- Choose Grass-Fed Butter: Grass-fed butter enhances the flavor and quality of your ghee.
- Skim Carefully: Removing the foam ensures a clear, golden liquid.
- Avoid Overcooking: If cooked too long, the ghee may take on a slightly burnt taste.
Common Questions
Shelf-Stable: Ghee can be stored at room temperature in an airtight container for a long time, often lasting 2–3 months without refrigeration. This makes it an excellent pantry staple.
High Heat Cooking: With a much higher smoke point than regular butter, ghee is perfect for frying, sautéing, and roasting without the risk of burning.
Rich Flavor: The nutty aroma and golden color of ghee add depth to a variety of dishes, from Indian cuisine to baked goods.
It’s best to use unsalted butter to ensure you’re in full control of the flavor and salt content of your finished dish.
Serving Suggestions
- Cooking and Frying: Ghee’s high smoke point makes it ideal for stir-fries, roasted root vegetables, and frying eggs.
- Topping: Drizzle over rice, soups, or as a spread on your gluten-free baked goods like this chocolate chunk buckwheat banana bread or these pecan banana muffins.
Storage Tips
- Room Temperature: Store ghee in a clean, airtight container in a cool, dry place for up to 3 months.
- Refrigeration: For longer storage, refrigerate ghee in a glass jar for up to 6 months. It will solidify but can be easily scooped out.
Recipes to Cook With Ghee
📖 Recipe
How To Make Ghee - Easy Homemade Ghee Recipe
Equipment
- 1 large saucepan
- 1 cheese cloth or nutmilk bag for straining
Ingredients
- 1 pound unsalted butter (454 grams), cubed, grass-fed organic if possible
Instructions
- Place cubed unsalted butter in a heavy-bottomed pan. Heat over medium-low heat until the butter melts completely and begins to simmer.
- Reduce the heat to low. You’ll notice foam forming on the surface as the milk solids separate from the butterfat. Use a spoon to skim off the foam periodically, allowing the butter to simmer gently.
- Continue cooking for 20–25 minutes, keeping a close eye on the bottom of the pan. Tiny bubbles will form, and the milk solids will settle and brown. This gives the ghee its signature nutty aroma and golden color.
- Turn off the heat and let the ghee cool for a couple of minutes. Strain the liquid through a fine-mesh strainer or coffee filter into a clean glass jar to remove the browned milk solids.
- Allow the ghee to cool completely before sealing the jar. Store at room temperature in a cool, dry place or refrigerate for extended shelf life.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- Store at room temperature for up to 3 months, or in the fridge for up to 6 months. Make sure to keep moisture out of the jar as moisture can cause it to spoil early.
- Use a Heavy-Bottomed Pan: This prevents the milk solids from burning too quickly.
- Skim Carefully: Removing the foam ensures a clear, golden liquid.
- Avoid Overcooking: If cooked too long, the ghee may take on a slightly burnt taste.
Comments
No Comments