Ghee Recipe / How to make ghee

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5 from 30 votes

Learn how to make ghee or clarified butter at home with this recipe. All tips, tricks and troubleshooting included.

Cook Time30

Total Time30

Course: Main Course

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Vegetarian

Servings: oz

Calories: 248kcal

Author: Shilpa Kerur

Ingredients

32 oz unsalted butter (2 lb)

Instructions

Take a heavy bottom pan and place the butter.
Put it on medium heat and let the butter melt completely.
Continue to stir. The butter will slowly become frothy.
Keep simmering the butter. The froth will settle in about 10-15 minutes.
Continue to simmer for a few more minutes.
Keep stirring intermittently and scrape the sides and bottom of the pan. This will ensure that the milk solids do not burn.
The white milk solids will slowly change color and start to turn brown.
The whole process may take 25-30 minutes.
The milk solids will start to settle to the bottom and yellow golden fat will remain on top. Turn off the heat.
Meanwhile, place a muslin cloth over a strainer and place the strainer on a large vessel.
Carefully pour the ghee into the muslin cloth to separate the milk solids.
Let it cool completely before storing.
Store ghee at room temperature.

Notes

Ghee can be stored at room temperature in a dark spot for up to three months. Storing it in the refrigerator can give it a longer shelf life of up to one year. Cool it completely, place it in mason jars (or any clean glass jar), and seal them tightly before storing.

The whole process may take 20-30 minutes, and the total time depends on the amount of butter and the heat. Keep a close eye on it and keep stirring intermittently, taking care it does not burn.

Make sure the ghee is stored in a dry glass jar or container. Any moisture content in the jar can reduce its shelf life.

Nutrition