Indian cooking
Indian cooking / Dishes / Homemade Ghee
Homemade Ghee ()

Homemade Ghee

VegetarianMakes 300–350 G (11–12 OZ)

Ghee is butter cooked until its milk solids separate and brown lightly, leaving a clear golden fat with a rich, nutty aroma and taste.

Ingredients

01
Unsalted butter · Safed Makhansoftened
750 g
dairy

Method

  1. Put 750 g unsalted butter into a large heavy saucepan and set it over a low heat.
  2. Let the butter melt completely, about 12–15 minutes, then skim off the white foam that rises to the top with a spoon.
  3. Leave the butter to bubble gently for 20–25 minutes, scraping down the sides of the pan as needed; do not stir.
  4. Continue until the milk solids have dropped to the bottom and the pan shows a clear layer of fat above the solids.
  5. Skim off any foam still sitting on the surface, then take the pan off the heat.
  6. Set the pan aside so the ghee cools and the solids settle fully, leaving clear liquid on top.
  7. Line a sieve with muslin and pour the cooled ghee through it into a glass jar.
  8. Seal the jar and keep it at room temperature or in the refrigerator.

Don't have something?

Unsalted butter
  • Ghee

    Use 80% to 85% of the weight. Delivers rich dairy flavour without the milk solids or moisture; watch the heat as it cooks hotter.

  • Butter

    Use equal weight, but reduce the recipe's added salt by approximately 1.5% of the weight of butter used.

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