GHEE BUTTER - SIMPLY HOMEMADE

Making your own ghee at home is simple and requires just one ingredient: unsalted butter. Follow these steps to create golden, aromatic ghee, perfect for cooking or adding a rich flavor to your meals.

Enjoyed for over 5,000 years, ghee is a time-honoured cooking fat with roots in ancient India, celebrated for its rich flavour and health benefits.

Homemade Ghee Recipe: Step-by-Step Guide

To make approximately 500g of ghee, you will need about 650-700g of unsalted butter. During the cooking process, water and milk solids are removed, which reduces the overall weight, leaving you with roughly 500g of pure ghee.

Ingredients:

• 700g unsalted butter (preferably grass-fed for the best quality)

  
  

Instructions:

1. Melt the Butter

   • Place a heavy-bottomed saucepan over low to medium heat.

   • Add the unsalted butter and allow it to melt completely, stirring occasionally to prevent it from burning.

     
     

2. Simmer and Separate

   • Once the butter has melted, reduce the heat to low. Let the butter simmer gently. You’ll notice that it will start to bubble and foam.

   • Over time, the milk solids will separate from the fat and settle at the bottom, while the clarified butter (ghee) will become clear and golden.

     
     

3. Skim the Foam

   • As the butter simmers, a layer of foam will form on the surface. Use a spoon to gently skim off this foam. You can discard it or keep it for other cooking purposes, though it’s not needed for the ghee.

     
     

4. Watch for Colour and Aroma

   • Continue to simmer the butter for about 20-30 minutes. The ghee will turn a golden colour, and the milk solids at the bottom will turn a light brown.

   • You’ll notice a nutty, rich aroma once the ghee is ready. Be careful not to let the milk solids burn, as this can affect the flavour.

     
     

5. Strain the Ghee

   • Once the ghee is done, remove it from the heat and let it cool for a few minutes.

   • Use a fine mesh strainer or cheesecloth to strain the ghee into a clean, dry jar. This will remove any remaining milk solids, leaving you with pure, golden ghee.

     
     

6. Store the Ghee

   • Let the ghee cool to room temperature before sealing the jar. Ghee can be stored at room temperature for several months or in the refrigerator for even longer. It will solidify as it cools but will quickly melt when warmed.

Use high-quality, Alpine gras-fed butter for the best taste and nutritional benefits. Be patient while simmering the butter: rushing the process can result in burnt milk solids or unevenly clarified ghee.

Learn more about Ghee and its health benefits:

Read about Ghee