ghee recipe

Ghee is delicious and nutty with an aromatic smell. It's perfect for those who are dairy-sensitive and easy to make at home. Just watch the tutorial video above!&nbsp;

How to Make Ghee

lb organic, unsalted butter

Slice the butter into cubes and place in a small pot on low heat.&nbsp;

Melt the butter and bring to a simmer. After several minutes, foam will form on top and it may sputter a bit. Use a spoon to skim off the top foam. You'll need to repeat this a few times.&nbsp;

Continue cooking the ghee on low for another 20-25 minutes, or until the middle layer is translucent and the smell is fragrant. You should also start to see some milk solids at the bottom of the pan.&nbsp;

When the ghee is done, turn off the heat and let it cool for a few minutes. Then strain the ghee through a nut milk bag, cheesecloth or coffee filter into a glass storage container.&nbsp;

Homemade ghee is quite simple to make and far cheaper than what you can buy in the store. Watch the video to see how to make ghee and click through the blog post below for some FAQ's as well as the ghee recipe (click show more):

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HOW TO MAKE GHEE | easy homemade ghee recipe

Homemade Ghee made in 20 minutes on your stovetop? Yes please! Simple, idiot-proof recipe for ghee is exactly what you need, no matter how smart you are.

Homemade Ghee Recipe | 20 minute Ghee

Unsalted Butter ((4 sticks))

Use a heavy bottom pan with a lighter inside for this recipe so you can see what is going on in that pan.

Place the pan on high heat and add the sticks of butter. Allow the butter to come to a boil.

Turn the heat down to where the butter is gently simmering and bubbling. Cook for another 10-15 minutes undisturbed.

Slowly you will see that the milk solids, rather than floating on the top of the pan, have started to sink to the bottom of the pan. The sound of the bubbling ghee will start to change. The bubbles on top get larger, and the sound is akin to popcorn popping

Once the milk solids have settled to the bottom and lightly browned, your ghee is ready.&nbsp;

Gather a strainer, a ladle, and heatproof jar.  Slowly pour the ghee through the strainer into the jar. I prefer to use the ladle to do this with, to reduce the risk of spillage as well as to not suddenly add a bunch of hot fat to a glass jar.

Okay! You're done! See?? Wasn't that EASY?

https://embed.mediavine.com/videos/m4i5bwc3vdyuhclysadb

Homemade Ghee made in 20 minutes on your stovetop? Yes please! Simple, idiot-proof recipe for ghee is exactly what you need, no matter how smart you are. Answers several of the questions you have about ghee.
What is Ghee?
How to Make Ghee at home?
How to tell when the ghee is done?
Salted or Unsalted Butter?
Ghee vs Clarified Butter
How to store ghee?
How to use Ghee?
Can I make Ghee in my Instant Pot?

Homemade Ghee Recipe

How to make ghee, plus 10 health benefits. A simple process that turns butter into the most flavorful foundation for authentic Indian cooking. Removing the milk solids out of butter makes it highly digestible, soothing to the body and according to Ayurvedic medicine, helps balance out the 3 doshas with many health benefits.

organic, grass-fed unsalted butter. (1 cup)

Heat the butter in a medium, heavy-bottomed pot over medium-low or low heat.

Check every 10 minutes, skimming the foam that rises to the surface with a spoon or slotted spoon. The more butter you are cooking the longer this process will take.

When the milk solids drop to the bottom of the pan, you technically have &#8220;clarified butter&#8221;.

To make ghee, you&#8217;ll continue cooking until the solids turn deep golden brown like the color of brown sugar, and the butter will begin smelling nutty and earthy and get golden itself.  During these last minutes, you don&#8217;t want to walk away from the stove, it goes very quickly from deeply golden to burnt!

Turn the heat off and let cool 3 minutes.

Strain, using 2 layers of cheesecloth over a strainer into a clean jar or pourable pitcher.

Pour into a clean, sealable, sanitized jar, and store on the counter, or refrigerate if you prefer.

Ghee will solidify slightly, especially in the colder months.

thanks for the simple easy directions- turned out perfectly.

I will never buy ghee again. This was so easy.

The recommended cook time is way too long and the temperature was too high. I used a medium heat and only had it on the stove for 13 minutes, and by the time I was skimming the foam off the top it started to smell burnt. When I poured it out to cool it was solid black.

First batch completely burned! Noticed in the blog write up it says medium-low heat but the recipe says medium-high. I would definitely cook it on the lower heat option, my second batch turned out correctly!

Followed recipe and it turned out perfectly.  Looking forward to cooking with it.

I was taught that preserving the shelf life of ghee also means ONLY scooping it out of the jar with thoroughly clean utensils, and I have seen mold form when that isn’t observed. Very sad when that happens!

Refused to pay $15 for 13oz jar at the store.  Looked up the recipe, made 1 pound of butter into Ghee.  Was very simple $4.00 investment.  I used candy thermometer to keep eye on temp. I cooked on low burner setting, and casually kept an eye on it while doing other stuff in the kitchen.  The milk fat started to rise about 100 Degrees F.  I skimmed, and skimmed.... I adjusted temp to maintain at 220 (slight simmer) for about 5-6 minutes while milk solids turned color on bottom of pan. As stated, strained into clean jar..... my 1st attempt was so easy.

https://content.jwplatform.com/videos/m5X1Uzw4.mp4

How to make ghee- a simple process that turns butter into a healthier, more flavorful cooking agent. Video. 

How to make Ghee Video 

This nutty flavored and high smoke point fat has been used for thousands of years, with deep roots in Ayurvedic practices. Making ghee at home is simple, easy and cost effective and will render much better flavor than commercially available varieties. Follow along with me as I show you how to make homemade ghee recipe in the traditional Indian way!

How to Make Ghee | Homemade Ghee Recipe

Butter (- unsalted, preferably cultured )

Take a large, heavy-bottomed pot or pan. Chop butter roughly and place in the pan covering the entire surface of pan evenly. 

Place pan on stovetop and heat on medium-low to medium heat. The butter will begin to melt.

Stir in intervals when butter begins to melt to assist the larger pieces. When all the butter has melted, reduce heat to the lowest setting and simmer gently. 

About a minute or so after all the butter is melted, you will hear sounds from the bottom of the pan and see milk solids appearing on the surface.

The entire surface will be covered with milk solids. Continue to simmer. 

You will see the color change gradually to a from a buttery, pale yellow to light golden with the butter bubbling and shimmering. Continue to stir occasionally. 

After some time, the milk solids will begin to settle at the bottom and the surface will start to look clearer.

Continue to simmer for a couple of minutes after all the milk solids have settled. 

When you see medium to large sized bubbles forming on the top and the entire mixture is bubbling, you are almost done! Continue to simmer for a 1 to 2 minutes more.

Remove from heat and place the pan on the countertop. You will see a layer of fine tiny bubbles on the top. Don&#039;t worry - these bubbles go away as the ghee gradually cools.

The milk solids will begin to caramelize and turn golden from the residual heat, and you will see the color of ghee become darker.

Wait until all the simmering stops and you see the browned bits of milk solids at the bottom. 

Cook and Simmer Butter

While the ghee is still hot, pour it through the strainer or cheese cloth placed on top of a glass jar.

If your pan isn&#039;t very heavy, simply lift it and pour the ghee. I used a heavy ceramic coated cast iron pan, so using a ladle made this process easier.

Use ghee as required. I recommend pulling out enough ghee for a week or so worth of cooking and keeping it in a small container in the kitchen.

Store the rest in a cool, dark spot in the pantry for best storage. If stored well, ghee can last up to one year at room temperature.

Strain Ghee

https://content.jwplatform.com/videos/LZznMmLm.mp4

Making ghee at home is simple, easy and cost effective and will render much better flavor than commercially available varieties. Follow along with me as I show you how to make homemade ghee in the traditional Indian way!

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The most viewed ghee recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine