Homemade Ghee Recipe

Homemade Ghee Recipe

Making ghee at home is simple and requires only one ingredient: unsalted butter. Ghee is clarified butter that has been simmered to remove the water content and milk solids, leaving behind pure, golden fat with a nutty flavor. It’s a staple in Indian cuisine and a wonderful addition to cooking or as a topping. Here’s how to make it:

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Ingredients

• 1 lb (450g) unsalted butter (preferably grass-fed for best quality)

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Instructions

1. Melt the Butter

• In a medium saucepan, add the unsalted butter and set it over medium heat.
• Allow the butter to melt slowly, stirring occasionally.

2. Simmer and Clarify

• Once the butter is melted, reduce the heat to low and let it simmer. You’ll notice that the butter will begin to bubble and foam.
• Continue simmering for 15-20 minutes. The milk solids (white bits) will begin to separate and sink to the bottom of the pan, and the butter will become golden and clear. It will also start to smell nutty and fragrant.

3. Watch for the Right Color and Aroma

• The ghee is ready when the bubbling slows down, the milk solids have turned a golden brown color at the bottom of the pan, and the liquid is clear and golden. At this stage, the ghee will have a deep, nutty aroma.

4. Strain the Ghee

• Turn off the heat and let the ghee cool slightly. Using a fine mesh strainer or cheesecloth, carefully strain the ghee into a clean, heatproof jar or container. This will remove the browned milk solids and any impurities.
• You may also want to strain it through a coffee filter for an extra clear ghee.

5. Cool and Store

• Let the ghee cool completely at room temperature. It will solidify as it cools but will remain soft, golden, and spreadable.
• Store the ghee in an airtight container. It can be kept at room temperature for up to 3 weeks or refrigerated for up to 3 months.

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Tips

• Use Good Quality Butter: The quality of your butter will directly affect the flavor of the ghee. Look for high-quality, unsalted butter, preferably grass-fed for a richer taste.
• Milk Solids: The milk solids that settle at the bottom of the pan are what give ghee its characteristic nutty flavor. Be careful not to burn them, as they can impart a bitter taste if overcooked.
• Flavor Add-ins: You can infuse your ghee with flavors like garlic, rosemary, or turmeric by adding them to the butter while it’s simmering. Simply strain out the herbs or spices before storing the ghee.

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Uses for Ghee

• Cooking: Ghee has a high smoke point (about 450°F/232°C), making it great for sautéing, frying, and roasting.
• Baking: Use ghee in place of butter or oil in many baked goods for extra flavor.
• As a Topping: Drizzle ghee over rice, vegetables, or popcorn.
• In Coffee or Tea: Ghee is often used in bulletproof coffee for a rich, creamy texture.

Homemade ghee is a versatile and delicious ingredient to keep on hand in your kitchen. Enjoy its rich, nutty flavor in various recipes! 🧈