homemade ghee

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 

Ghee, a staple in Indian cooking, is popular for its high-smoke point and nutty, toasted flavor. The best and purest ghee is the one that is home-made from grass-fed, organic, unsalted butter

Instant Pot ghee

Oz Unsalted Butter (Irish Kerrygold)

Set the Instant Pot to Saute (NORMAL). To change the settings on Sauté mode either press the adjust button or press Sauté button multiple times to switch between less, normal and more modes.

Add the butter to the Instant Pot. Butter will start to melt, then turn milky &amp; frothy. After about 8 to 9 minutes, depending on the temperature of the butter when you first added to the instant pot, the froth will start to disappear. You will see transparent bubbles being formed and should be able to see the bottom of the pot. Turn the Instant Pot off at this point.

The Ghee will continue to cook for next 2 to 3 minutes as the Instant Pot gradually cools down. Note: If the bottom of the pot looks brownish, take the inner pot out and place on a hot plate to cool down so it does not cook further.

Allow the ghee to cool down completely. Then strain the ghee using a strainer or cheese cloth into a clean and dry glass jar. Stored at room temperature or can be refrigerated for extended shelf life.

https://embed.mediavine.com/videos/ddc23efrxlwr3aq0vj7h

Homemade Ghee - Ghee, a staple in Indian cooking, is popular for its high-smoke point and nutty, toasted flavor!

Homemade Ghee

Clarified butter is simply butter with the solids removed. Use any amount of butter you like, but more is better in this low-and-slow method. Scroll down to see my video tutorial!

How to Clarify Butter

butter, preferably European-style

Place the butter in a saucepan over the very lowest heat.

Melt the butter, completely undisturbed, untill fully melted, about 30 minutes at this low temperature. It is essential not to stir or move the saucepan while the butter melts. The goal is to allow the solids to remain at the bottom of the pan.

If using European butter, carefully and very slowly pour the melted butter from the saucepan into a heat-resistant container or jar. As you get to the bottom of the pan where the solids reside, be extra careful not to allow any of the solids to pour off into the clarified butter container. Set aside the remaining solids for another use, such as dressing steamed or roasted vegetables.

If using standard butter, use one of these three methods: skim and pour off, chill and rinse, or strain (see notes).

Store, airtight, in the pantry for at least 3 months, in the refrigerator or freezer for up to a year.

I adore all things that you do! Thank you. Your recipes have fed several branches of my family tree because you cookbooks are my go to gift. 

Toum. Need I say more! Grazie!

So easy to follow.  Patience is the key.  Worked wonders.

Simplicity itself; you have to work at messing this up!

https://content.jwplatform.com/videos/UJqoD806.mp4

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Top 6 homemade ghee recipes from across the web

The most viewed homemade ghee recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Homemade Ghee Recipe | 20 minute Gh...

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