I love homemade ghee!
Ghee is a staple in traditional Indian cooking and Ayurveda. It enriches the food with its nuttier flavor and rich golden color. I use it in curries, daals, parathas, baking, frying and Indian desserts!
Ghee is essentially clarified butter that is cooked a bit longer until the clarified butter is golden and the milk solids at the bottom are light golden brown. It has a very high smoke point making it an excellent replacement for refined Oils.
When made from high quality butter, it is a great source of fat soluble vitamins like Vitamin K and is great for teeth, hair, skin and nails.
Ghee is made from butter but since the milk solids and impurities have been removed, most people who are lactose or casein intolerant have no issue with ghee.
Here is how looks once it has solidified:
All you need to make ghee is good quality unsalted butter. I like to use grass fed kerrygold unsalted butter. I always make a big batch that usually goes for 4-6 weeks!
Also checkout my recipe for homemade ghee in the InstantPot.
- 6, 8 oz packs of kerrygold Irish unsalted butter.
Peel all the butter out of the wrapper in a medium sauce pan. Put the sauce pan on medium-high heat, stirring frequently. Once the butter is completely melted and begins to bubble lower the heat.
Cook for 25 to 30 minutes or until the milk protein has completely separated and there is a layer on the top and bits on the bottom of the pan.
Turn off the heat when the bottom layer starts turning golden brown. Let it cool off completely and then using a strainer pour the ghee in glass mason jars.Store Ghee at room temperature and use as needed.