Homemade Ghee| Homemade Clarified Butter
Ghee / Clarified butter is a staple in every Indian household. This cooking fat has numerous health benefits and also enhances the flavour profile of the dish it is used in. Although available readily in stores, nothing beats the taste of Homemade Ghee. Also the cost savings are significant.
Ghee is made by churning milk into butter and simmering the butter over medium low heat until it clarifies. Large households usually collect the cream from the milk and once they have a significant quantity collected, churn the cream into butter and then simmer it.
It is difficult for a single person to be able to collect a significant amount of milk cream and also in today’s fast paced world, not everyone has the time to go through the churning process. The next best and quick alternative is to simmer store bought butter. Ghee doesn’t need any refrigeration and keeps well in an air-tight container in a cool dark place for months. Although my batch of ghee doesn’t last beyond a couple of months.
And if you are wondering what to do with the milk solids residue, please do not throw it away. Use them to flavour your rice or gravies.
How to make Homemade Ghee
Pick up the best quality butter that you can find, preferably grass-fed butter or organic for the most flavourful ghee. Look for the time when it is available at a discount and pick up a big batch. Transfer the butter to a saucepan along with some cardamom and cloves and let it melt and simmer on medium-low heat. The melted butter will begin to bubble and foam a bit. With the help of a spatula, skim the foam to one side to get a good view of the liquid underneath.
Do not stir the liquid and disturb the milk solids which have settled at the bottom of the pan. When the liquid turns from creamy yellow to clear golden yellow, the ghee is ready. Allow it to cool a bit and strain it through a cheesecloth lined metal strainer, into a mason jar. Allow it to cool completely before storing it away.
Next time you try my Mangalorean Ghee-roast recipes, do try them with Homemade Ghee.
Homemade Ghee from Butter
Equipment
- Saucepan
- Wooden Spatula
- Strainer (metal)
- Cheesecloth
- Mason Jar (wide-mouthed)
Ingredients
- 1 kg Butter (preferably grass-fed)
Optional Ingredients (for added flavour):
- 2 Green Cardamom
- 2 Cloves
Instructions
- Transfer the butter to the saucepan along with the optional ingredients and let it melt and simmer on medium-low heat
- The melted butter will begin to bubble and foam a bit
- With the help of the spatula, skim the foam to one side to get a good view of the liquid underneath
- Do not stir the liquid and disturb the milk solids which have settled at the bottom of the pan
- When the liquid goes from creamy yellow to clear golden yellow, the ghee is ready
- Allow it to cool a bit and strain it through a cheesecloth lined metal strainer, into a mason jar
- Let it cool completely before storing it away
Notes
- Although any milk butter can be used for making ghee, I have found thatghee made from grass-fed butter is the tastiest and most aromatic
- Ghee can be used immediately
- Ghee doesn’t need refrigeration and keeps well for months in a cool dark place
- Upon cooling ghee may go from being translucent to opaque. This is completely normal
- If the milk solids burn, the ghee will turn dark brown, imparting itself a nutty caramel flavour. The burnt bits usually settle in a day’s time and the ghee will be back to creamy yellow
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Thanks for posting the recipe. Would you consider posting a picture of pan used to melt butter. I couldn’t find a suitable substitute for kadahi. Additionally, it would be useful if you could post a picture of milk residue as well, that how much burnt is ghee well done?
Hi Anchal. I use a normal steel saucepan for making ghee. Will post more pictures when I make my next batch. You just have to keep cooking until the liquid turns clear.