How to Make Ghee

Growing up in India, I remember mom making homemade ghee every couple of weeks. We would get farm fresh milk delivered every day. The milk was pasteurized at home by boiling it. Once the milk cooled down it was refrigerated. This is when the milk fat would separate forming a thick layer of cream also known as Malai. Mom would carefully scoop out the top cream layer and refrigerate it in a container. Once she had enough cream collected for a week or so, she would then churn the cream to separate the butter (aka Makkhan) from the buttermilk. This butter was then simmered to make homemade ghee.

In the US, I love the convenience of unsalted grass-fed Kerrygold butter—it makes ghee that’s wonderfully similar to desi ghee, with a rich, nutty aroma and a beautiful golden hue. While I prefer using unsalted butter, you can use salted butter too! Just remember to shorten the cooking time slightly. And if you’re curious—no, salted butter won’t make your ghee salty! 😊

If you love Indian food, making it at home is so much easier when you start with staples like homemade ghee. Once you’ve mastered that, why not learn how to make garlic paste or even whip up some Homemade Garam Masala? It’s easier than you think!

What is Ghee?

• Ghee is unsalted butter that has been cooked. The cooking process melts the butter, which separates the milk solids from the yellow liquid.
• Sometimes also known as clarified butter, ghee is simmered down longer than clarified butter, to the point where the milk solids cook a bit, giving the butter a golden hue, and a nutty flavor.
• Ghee has a much higher smoke point than butter which makes it ideal for sautéing and frying. It can be used in most recipes that call for butter or oil.
• Ghee has a long shelf life. It can be stored at room temperature or can be refrigerated for extended shelf life
• Since ghee has its milk solids removed, individuals with lactose or casein intolerances typically find it easier to digest. Ghee is endorsed by Ayurveda and is compliant with Whole30 and Paleo diets.

Why Homemade Ghee?

Although ghee is sold in many stores, it is very easy to make it at home, and cheaper. The aroma, color, flavor, and freshness of the ghee made using unsalted Irish Kerrygold butter is simply divine and always takes me back to my mom's kitchen in India. Once you have tried this homemade version, you will not go back to the store-bought.

How to Make Ghee (Stove Top)

1. Add butter to a heavy bottom pot and cook on medium heat. 
2. Butter will melt and foam will start to form on the top. Do not skim the foam on the top. 
3. The foam will then turn into bubbles as the ghee continues to cook and become translucent. The milk solids will start to form at the bottom of the pan. 
4. The bubbles will again start to become light-foamy as the milk solids start to turn golden brown and settle at the bottom of the pot. Turn the heat off at this point. Allow the ghee to cool down before straining in a clean dry glass jar. 

How to Use Ghee

1. Cooking and Frying: Ghee has a high smoke point, making it suitable for cooking and deep-frying. Ghee is a staple in many traditional Indian dishes and is used in the preparation of dal, curries, and various Indian desserts for its distinctive flavor.
   
2. Baking: Substitute ghee for butter or oil in baking recipes. It adds a distinct flavor to baked goods and can enhance the overall richness of cakes, cookies, and pastries. I love adding it to the almond flour brownies.
   
3. Seasoning: Use ghee as a seasoning for rice, pulao, lentils, or other grains. Drizzle a bit of melted ghee over cooked dishes like palak khichdi, mixed vegetable khichdi, and masoor khichdi to add flavor and richness. Adding ghee to spicy dishes also tones down the heat and is especially good for little children.
   
4. Spreading: Ghee can be spread on bread or toast, similar to how you would use butter.
   
5. Popcorn Topping: Melted ghee makes a tasty and aromatic topping for popcorn. Drizzle it over freshly popped corn and sprinkle salt and turmeric for a delightful snack.
   
6. Coffee or Tea: Some people enjoy adding a small amount of ghee to their coffee or tea for a rich and creamy texture.

How to Adjust Instant Pot Ghee Cook Time

This recipe is written for butter that is refrigerator-cold. If the butter is warmer, it may cook faster than 10 minutes. Keep an eye on the butter as it melts, and as soon as the bottom starts to brown, transfer the inner pot to a trivet to cool. Depending on the temperature of the butter, the total time to make ghee could vary by a minute or 2. Here are the cook times that have worked for me for unsalted butter using the Instant Pot Sauté normal mode:

1 LB (16 ounces)  - 9 minutes - Yields 1.5 cups
2 LB  (32 ounces) - 15  minutes - Yields 3 cups 
3 LB (48 ounces) - 23 minutes - Yields 4.5 cups 

Note: You can also make ghee with salted butter. Salted butter cooks much faster, so reduce the above cook times by 2 to 3 minutes

Recipes Using Homemade Ghee

Homemade ghee is a game-changer in the kitchen, adding its rich, nutty flavor to a variety of dishes. Use it in classics like Sooji Ka Halwa, Khichdi, and Puran Poli, or add depth to comforting favorites like Butter Chicken and Rice Kheer. It’s also fantastic for baking, bringing a unique richness to cookies, cakes, and other treats. Once you try cooking with homemade ghee, there’s no going back!