How to make you own Ghee at home
typically prepared by simply simmering and straining butter

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How to make you own Ghee at home

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Ingredients

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500g Butter (Unsalted)
1 Air Tight Jar

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Along with the flavor of milk fat, the ripening of the butter and temperature at which it is clarified also affect the flavor.

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Ingredients

Directions

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Ghee is common in cuisines from the Indian subcontinent, including traditional rice preparations such as biryani

You may be interested to know that you can continue to cook for a further 2-4 minutes after the 2nd foaming to create “brown butter ghee” which is a fantastic caramelized clarified butter great for baking and sweeter dishes.

When stirring, try not to stir the bottom of the pan as all the milk fats and additives will settle to bottom of pan and stick

Ghee is common in cuisines from the Indian subcontinent, including traditional rice preparations such as biryani. You may be interested to know that you can continue to cook for a further 2-4 minutes after the 2nd foaming to create “brown butter ghee” which is a fantastic caramelized clarified butter great for baking and sweeter dishes.
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Steps

1
Done

Add the unsalted butter into a pan on a medium heat stirring gently every 20-30 seconds.

2
Done

After a few minutes a foam will appear on the top so it's time to turn down the heat and stir gently until the foam disappears.

3
Done

Continue cooking on a low heat, stirring gently every 30-40 seconds for a further few minutes a new foam layer appears again and then turn off and remove from the heat. IMPORTANT: If after the 2nd foam appears you continue to cook for a further 2-4 mins you will create "brown butter ghee" which is a fantastic caramelized clarified butter which is great for baking and sweeter dishes.

4
Done

Allow to cool slightly for a couple of minutes then sieve into a clean air tight container for use. The ghee will become semi solid over the next few hours as it cools.

5
Done

I use either a cheesecloth, coffee filter or sheet of kitchen paper to line a sieve to catch all the bits when bottling, this is best done whilst quite hot as the ghee will be thinner and pass through the filters easier.

thecurrykid

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