Imagine an ingredient that can take your cooking to a whole new level. That's ghee for you! Its rich, buttery flavor, combined with a slightly nutty aroma, adds an irresistible depth to any dish. The creamy texture of ghee also adds to its appeal, making cooking with ghee a must. Learn how to make ghee with detailed steps in this post!
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Ghee is clarified butter that has been simmered until all the water has evaporated and the milk solids have browned, giving it a distinct flavor and aroma. Making ghee at home is not only economical but also allows you to guarantee the quality and purity of the product.
This ghee recipe is unique because it simplifies the process of making ghee at home. With just unsalted butter and a saucepan, you can make your ghee. The result is a clear, golden liquid that adds a ton of flavor to your dishes!
❤️ WHY YOU’LL LOVE THIS RECIPE
Easy to make: This ghee recipe is straightforward to follow. With just one ingredient, unsalted butter, and a few cooking steps, you can easily make ghee at home.
Family favorite: This ghee recipe is a family favorite, often used in our cooking. It's a staple in our kitchen; once you try it, it might become one in yours, too!
Versatile: You can adjust the amount of butter according to your needs, and the ghee can be used in various dishes, from savory like Authentic Chicken Curry and Hyderabadi Chicken Biryani to sweets like Maamoul Cookies and Ghraybeh Cookies.
Delicious: This ghee recipe results in a deliciously golden and aromatic ghee that elevates any dish it is added to.
High smoking point: Ghee tolerates high heat, you can deep fry in it plus it has a long shelf life almost a year.
🍊 INGREDIENTS
More details about the ingredients and measurements are in the recipe card below!
Unsalted Butter: This is the main ingredient you'll need to make ghee. The butter is cooked slowly to separate the milk solids from the fat. As the butter continues to cook, the milk solids brown and sink to the bottom of the pan, leaving behind a clear, golden liquid known as ghee. This cooking process not only gives ghee its distinctive flavor and color but also makes it more shelf-stable than regular butter and lactose-free. Remember to use unsalted butter, as salted butter can impact the flavor and shelf life of the ghee.
Glass Jar: Once your ghee is ready, you'll need a clean, dry glass jar with an airtight lid to store it. This will help preserve the freshness of the ghee and prevent contamination. Remember to let the ghee cool before sealing the jar to avoid condensation, which can spoil the ghee.
Heavy Bottom Pan: A heavy bottom pan is ideal for making ghee as it helps prevent the milk solids from burning quickly and allows the heat to distribute evenly. If possible, use a pan with a light-colored bottom to help you see when the milk solids turn brown.
🔪HOW TO MAKE GHEE
Below are detailed step by step images showing you how to make ghee from butter in a simple way and short time.
Step 1
Melt the butter: Start by adding the butter into a saucepan, preferably one with a heavy bottom. Allow the butter to melt completely over medium heat until it comes to a boil. Once it starts boiling, reduce the heat to medium low.
Step 2
Watch for foam: A thick white foam will start to form at the top of the melted butter. This foam will reduce to small transparent bubbles over time. Occasionally, pull this foam to the side of the pan to make sure the milk solids at the bottom of the pan are not burning.
Step 3
Wait for color change: When the melted butter turns into a transparent, golden color, and the milk solids have turned brown and sunk to the bottom of the pan, your ghee is ready. At this point, turn off the heat.
Step 4
Handle any remaining foam: Some foam might still be floating over the ghee. This will gradually disappear as the ghee cools. If you prefer, you can also remove it with a wooden spoon.
Step 5
Prepare your jar: Wash and dry a heatproof glass jar with an airtight lid.
Step 6
Strain the Ghee: Place a strainer over the opening of the heat-proof jar. If the ghee is still hot, use a ladle to carefully pour the ghee through the strainer. Always be cautious when handling hot liquids.
Step 7
Let the Ghee cool: Before closing the lid, allow the ghee to cool completely. Never close the lid while the ghee is warm or hot; the steam trapped inside the jar will make the ghee turn rancid quickly.
👩🏽🍳 PRO TIPS
Use a heavy-bottom pan: Opt for a pan with a heavy bottom it will prevent the milk solids from burning quickly and evenly distribute the heat. This will help to achieve the perfect golden color of your ghee.
Opt for unsalted butter: Use unsalted butter instead of salted. This allows you to control the saltiness of your dishes when you use the ghee later.
Patience is key: Be patient when making ghee. Remember, it is essential not to increase the heat or leave the pan unsupervised, as the ghee can burn easily.
Keep the heat moderate: Maintain the heat on medium or medium-low during the cooking process. This guarantees that the butter doesn't burn and gradually turns into perfect ghee.
Prefer a light-colored pan: If possible, use a pan with a white or light-colored bottom. This will help you monitor the browning of the milk solids and prevent them from burning.
Don't stir the ghee: While cooking, pull the foam to the side to check if the milk solids are browning at the bottom of the pan. Avoid stirring the ghee, and don't let the spatula touch the bottom of the pan.
Start small: This recipe is for making one cup of ghee, a great quantity to practice your ghee-making skills at home. As you become more confident, you can scale up the recipe.
📋 VARIATIONS
Infuse with herbs: If you enjoy the flavors of herbs, try adding some during the ghee-making process. Add a few sprigs of rosemary or thyme to the melted butter and let it infuse as the ghee cooks. This will add a subtle herbal note to your ghee, perfect for drizzling over roasted vegetables or meats.
Add a hint of sweetness: For a unique twist on traditional ghee, try adding a vanilla bean or a sprinkle of cinnamon to the melting butter. This will give your ghee a hint of sweetness, perfect when baking sweets like Lebanese date cookies and Syrian Baraze Cookies.
Infuse with citrus: For a refreshing twist, add some citrus zest to your ghee. The zest of a lemon or an orange will infuse the ghee with a bright, tangy flavor. Use this citrus-infused ghee to add a zesty note to your dishes.
🍽️ HOW TO SERVE
- Drizzle some ghee over freshly cooked rice for an added depth of flavor. This adds a delightful nutty aroma and a rich, buttery taste that compliments the rice perfectly.
- Elevate your popcorn game by popping your corn in ghee instead of regular oil. This gives your popcorn a delicious buttery flavor that's hard to resist.
- If you're a fan of baking, try using ghee instead of butter in your next batch of cookies or cakes. It adds a unique flavor profile that sets your baked goods apart.
💬 FREQUENTLY ASKED QUESTIONS
Ghee and clarified butter are similar but not exactly the same. Clarified butter is butter cooked on medium heat until the milk solids separate from the fat, whereas ghee is cooked longer until the milk solids turn brown and sink to the bottom of the pan. This gives ghee a more transparent, golden color.
It is recommended to use unsalted butter when making ghee. If you use salted butter, the final product may have a salty taste which could affect the flavor of your dishes.
While cooking ghee, it is important to avoid stirring and to not let the spatula touch the bottom of the pan. This allows the milk solids to brown and sink to the bottom, which is a key step in making ghee.
If your ghee changes color to white or much lighter than its original golden color, or if it develops a sour taste or smell, it is best to discard it. These changes could indicate that your ghee has turned rancid.
No, it's not dairy-free, but good news for those who are lactose intolerant: it has a lesser amount of lactose than what is found in butter!
🌡️ STORING
Storing in a Jar: Once you have cooked your ghee, let it cool down completely before storing it in a clean, dry glass jar with an airtight lid. Remember to keep it away from water and moisture to maintain its freshness.
Shelf Life: An unopened jar of ghee can last up to nine months on your kitchen shelf. Once opened, it remains good for about three months.
Refrigeration: If you want to store your ghee for a longer period, place it in the fridge. Here, it can last for up to a year.
Freezing: For freezing, transfer the ghee into a plastic, freezer-friendly container and store it in the freezer.
📣 MORE RECIPES WITH GHEE
⭐PLEASE RATE AND REVIEW
Now you know hot make ghee with all the tips to make it a hit from the first time. Please give this ghee recipe a 5-star rating and leave a comment below with your experience!
📖 Recipe
How to Make Ghee
Ingredients
- 1 cup unsalted butter
Instructions
- In a saucepan, preferably a pan with a heavy bottom, add the butter and let it melt entirely on medium heat. Let it come to a boil and then reduce the heat to medium low.
- A thick white foam will form at the top but will reduce to small transparent bubbles. Occasionally pull the foam to the side of the pan to make sure that milk solids at the bottom of the pan are not burning.
- When the melted butter turns into a transparent, golden color, and the milk solids are now brown and have sunk to the bottom of the pan, then your Ghee is ready. Turn off the heat.
- Some foams might still float over the Ghee, but it will disappear gradually when the Ghee cools. Or you can remove it with a wooden spoon.
- Wash and dry a heatproof glass jar with an airtight lid.
- Place a strainer over the opening of the heatproof jar. If the Ghee is still hot, then use a ladle to pour the Ghee through the strainer. Always be careful when you pour hot liquids.
- Let the Ghee cool completely and then close the lid. Never close the lid while the Ghee is warm or hot; the steam trapped in the jar will make the Ghee turn rancid in a short time.
- Keep the Ghee over the counter for up to 3 months after opening the jar or store it in the fridge for up to a year.
Rahul @samosastreet
I use to get store bought ghee all the time. Till recently due to lockdown our Indian store was out of ghee. We made it at home. It taste just like store bought. We use it all the time now. Munaty loved your golden color ghee. Ours turn brown. Thanks for sharing all the tips.
munatycooking
The lockdown changed us in so many ways, I guess mostly in a positive way though 🙂 Thanks for your kind comment!