How to make ghee with just one ingredient in 30 minutes. Homemade ghee is far more cost-effective than buying it and is shelf-stable, super flavorful, and a high-heat pure cooking fat even dairy-sensitive eaters can enjoy!
Cook Time30 minutesmins
Total Time30 minutesmins
Course: DIYs
Cuisine: Asian, Indian
Diet: Gluten Free, Low Lactose, Vegetarian
Freezer friendly: Indefinite
Shelf life: 1 year (fridge), 3 Months (shelf stable)
Transfer the butter to a heavy-bottomed pan and melt it over medium-low heat.As it melts, it will separate into three layers - top foam, middle yellow fat, and bottom milk solids. It's the middle layer that we need.
Using a skimmer/spoon, skim the foam from the top of the melted butter as it appears. Any remaining foam will eventually turn to clear bubbles as the middle layer becomes translucent.If you strain the mixture now, you have clarified butter.
Continue to simmer the melted butter over the lowest heat until the milk solids at the bottom turn lightly brown and caramelize (but be careful not to let them burn), and there is a lovely nutty aroma and flavor.This is technically brown butter and can be used now, milk solids and all.
When ready, remove the butter mixture from the heat and allow it to cool for 5 minutes. Carefully strain it into a jar through a fine-mesh strainer, coffee filter, nut milk bag, or several layers of cheesecloth. This will remove the butter solids, leaving you with ghee.
Storage Instructions
Once cooled, store in a sterilized glass jar in a cool, dark location away from moisture for up to 3 months or in the refrigerator for up to 12 months. If frozen, it will last indefinitely. Make sure to always use moisture-free, clean utensils in the jar.
Video
Notes
The yield: You will lose around 20% volume when clarifying and straining the butter. I obtained 13 oz of ghee from 16 oz of butter.
Use a heavy bottom pan to ensure the mixture is evenly heated to avoid burning the milk solids. Also, use a large enough pan. Otherwise, the cooking time will increase.
To flavor: You can infuse it with flavors while it simmers, like garlic, turmeric, dried chilies, curry leaves, etc. Add them at the end, simmering until crisp.
Cooking time will vary based on how much butter you're using.
Don't overcook it. Turn off the heat when the milk solids are a light golden color. The residual heat will continue to cook them for a few minutes.
Check the blog post for more information, serving recommendations, and answers to top FAQs!