How To Make Ghee - Easy Homemade Ghee Recipe
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.
Print Recipe
Pin Recipe
Servings: 32 servings
Equipment
- 1 large saucepan
- 1 cheese cloth or nutmilk bag for straining
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 1 pound (454 grams) unsalted butter, 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.1 pound unsalted butter, cubed
- 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! 💌
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.
Tried this recipe?Leave a comment below & tag @eatfreshglow on social!
