Homemade Ghee
Homemade ghee is the clarified form of cow's butter. It is obtained by melting and separating the fat from milk solids by slow heating and straining the residue.
Servings 10
Calories 9kcal
Equipment
- A heavy stainless steel pot with tall sides
- A sieve or wire mesh strainer or coffee paper
- A clean dry glass bottle
Ingredients
- 1 lb Organic unsalted butter (I use #Kerrygold or #Finlandia both are very good)
Instructions
- Butter should be thawed and at room temperature.
- Wash the stainless steel utensil and put the butter inside it. (This prevents the butter from scorching at the bottom). Heat butter on a medium heat until it melts and becomes completely liquid.
- Reduce heat and allow it to simmer uncovered for the next 40-45 minutes. Do not touch or stir in between.In this time the butter will melt and the milk solids will form,foam and froth on top.(pic4 and 5)
- At this stage you may use a tablespoon or ladle and skim the top and remove the froth (pic 6)and use it same day in savory dishes or discard or leave it in the pot and continue cooking and the milk solids will settle at the bottom turning into yellowish brown.
- As the cooking progresses the froth and foam clears up and the liquid begins to boil and large bubbles appear the slight spluttering sounds change into steady boiling sound. (The sound changing is the biggest clue the ghee is almost done)
- From this point boil for few more minutes in the sim if u prefer darker shade (Take care if the bottom is burning then ghee will taste burnt). Remove pot from stove immediately to stop cooking and browning.
- Once little cool pour into dry glass jar close when completely cool and store the ghee at room temperature in a cool dry place up to a month or more.No refrigeration is generally needed to store ghee. It stays good on the counter for a month.
- Ghee solidifies in colder temps
Video
Notes
- Sweet cream butter will not give the desired ghee.
- The quality of butter, utensil used, the heat of cooking all determine the amount of ghee and color of ghee.
- As the milk solids brown the color of ghee deepens so once the ghee begins to boil keep a close eye.