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Homemade ghee in a mason jar.

Homemade Ghee

Homemade Ghee, the Indian clarified butter, is an aromatic and healthy flavouring fat used in Indian cooking - sautéing, stir frying or deep frying.

Cuisine Healthy, Indian
Keyword Homemade Ghee
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 600 grams
Author Nisha

Ingredients

  • 750 grams unsalted butter

Instructions

  1. Put the block(s) of butter in a heavy bottomed saucepan on medium heat.

  2. Once it melts completely, a thick frothy layer will form on top. After about 3-4 minutes, it will start bubbling. Keep stirring now and then.

  3. The forth will be thick and as it simmers, the thick frothy layer will separate into whey and float on top.

  4. The bubbling will increase and the foam will become thinner. The layer under the foam starts becoming clear. Keep stirring it frequently.

  5. After some more time, the frothy layer disappears, the mixture will become more clear and the milk solids will start sticking to the sides of the pan. While you are stirring also keep scrapping the sides of the pan.

  6. After some more time, the milk solids will start settling at the bottom and bubbles will decrease. Keep stirring to avoid burning at the bottom.

    Once the milk solids start browning and the clear melted butter will turns to a golden hue, ghee is ready. Now add the moringa leaves or curry leaves. It takes 25 minutes to get to this stage.

  7. Turn off the flame and let it cool a bit. Then sieve it using a mesh strainer and transfer it to a clean and dry airtight container.

  8. Use the strained milk solids to prepare ghee rice or wheat ladoos. It is edible with a slightly strong flavour. Try ways to use it. 

  9. As the ghee cools, it turns semi solid. If the outside temperature is cold or in winter time, it completely solidifies. 

Recipe Notes

  1. Always use a good quality butter. The quantity and quality of ghee depends on the butter you use. So is the texture and colour. The Desi ghee made made from the cream of milk is almost white in colour.
  2. Make ghee on a medium low flame and keep stirring often. Else the milk solids will burn easily giving the ghee a burnt smell.
  3. Some people skim off the whey that floats on top in step 3. But, it is not necessary.
  4. Adding Moringa leaves at the end of the process gives it a wonderful aroma. You can also add curry leaves.
  5. Don't let ghee sit on the pan for a long time. It solidifies as it cools.
  6. Transfer it immediately and use a non-plastic mesh strainer to sieve the milk solids.
  7. You can use the milk solids to prepare ghee rice or wheat ladoos.