Homemade Ghee | Indian Clarified Butter
 
Cook time
Total time
 
How to make homemade ghee, a nutty, creamy, Indian clarified butter with a high smoke point.
Author:
Recipe type: Oils and Spices
Cuisine: Indian
Ingredients
  • 1 pound unsalted butter (preferably organic)
Method
  1. Place butter in a heavy bottom saucepan over medium heat. Melt the butter until it starts to bubble.
  2. At this point the butter will go through a few stages in a quick amount of time - be sure to keep a close eye on it.
  3. The bubbling butter will go from a cream to light yellow and foam as the water and milk fats are separating. The bubbles will start to clear up and the color will start turning a deeper yellow. A darker foam will soon start to appear and the milk solids will start sinking to the bottom while turning a deep amber color.
  4. Once they are separated remove from heat immediately.
  5. Gently pour into heatproof airtight glass jar through fine mesh sieve or cheesecloth. Once it’s cooled completely, the ghee will be opaque and smooth and you can close the jar with a lid.
  6. Ghee is best kept stored in an airtight container for up to one month or in a refrigerator for up to three months.
Recipe by Love Laugh Mirch at https://lovelaughmirch.com/homemade-ghee/