How to Make Ghee
Ghee is super easy to make at home and is much more budget-friendly than purchasing from the store! Thanks to the process of cooking the butter down, ghee has a fragrant buttery, nutty flavor to it.
In a saucepan over medium low heat, melt the butter.
Simmer the melted butter until bubbles start forming.
Skim the milk solids that had formed on top.
Continue to simmer for 20-25 minutes.
Once the middle layer is translucent, remove the ghee from the stovetop and strain into a glass container.
- To make the butter melt faster and ghee cook evenly, cut the butter into cubes. You don’t want half of the melted butter to cook down while the other half is still melting.
- Be sure you are simmering the butter and not blasting it on high heat. Simmering helps to evaporate the water, whereas putting it straight on high heat will burn the butter.
- Don’t leave the saucepan unattended. You’ll have to continue to skim the white solids on top throughout.
- Be sure to use a glass jar to store your ghee. You don’t want to transfer your hot ghee into a plastic container.
- Be sure that the glass jar is thoroughly cleaned and sanitized. You don’t want to cross containment the ghee.
- It is perfectly normal for the ghee to solidify in as it cools and lighten in color.
- You can strain your ghee with a nut bag, cheesecloth, fine-mesh sieve, or a coffee filter.
Calories: 1626kcal | Carbohydrates: 1g | Protein: 2g | Fat: 184g | Saturated Fat: 117g | Trans Fat: 7g | Cholesterol: 488mg | Sodium: 25mg | Potassium: 54mg | Sugar: 1g | Vitamin A: 5668IU | Calcium: 54mg | Iron: 1mg