Ghee is a staple in traditional Indian cooking and Ayurveda. It enriches the food with its nutty flavor and rich golden color. I use it in curries, daals, parathas, Indian desserts, and baking.
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!
Frequently asked questions
Store ghee in clean and dry glass jars. Ghee is shelf-stable at room temperature but can be refrigerated for up to a year. I always keep the ghee at room temperature as I make a fresh batch every 4 to 6 weeks. Pro Tip - Always use a clean dry spoon to take the ghee out
Discard them or mix equal amounts of sugar and enjoy as a yummy treat or add it to paratha dough and enjoy soft delicious homemade Indian flatbreads
Does your ghee look dark? Wait until the ghee cools down, as it starts to solidify the color will get lighter. So don't panic if the ghee looks dark. It should have a nutty smell, if it smells burnt it is probably burnt.
Some of my favorite recipes using homemade ghee:
Methi/fenugreek-sweet potato Paratha
Puran Poli – a sweet lentil stuffed flatbread
Also, check out my recipe for homemade ghee in the InstantPot
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Recipe
Homemade ghee
Ingredients
- 1½ pounds unsalted butter Irish kerry gold
Instructions
- Unwrap the butter and place it in a heavy-bottomed saucepan. Put the saucepan on medium-high heat. Stir the butter as it melts. Once the butter is completely melted, it will start to bubble. Lower the heat at this point.
- Cook for 10 to 15 minutes or until the milk proteins have completely separated. Turn off the heat when the bottom layer starts to turn golden brown.
- Allow the ghee to cool down completely. Then strain the ghee using a strainer or cheese cloth into a clean and dry glass jar. Store at room temperature or can be refrigerated for extended shelf life.
Video
Notes
- Depending on the amount of butter used in the recipe the cooking time will be shorter or longer.
Nutrition
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leybrabear says
Beautifully designed website & detailed info leaves nothing to be desired.
Archana says
Thank you!
Amanda says
Can't wait to try this!!!
Archana says
Let me know!
Roma Bhansali says
It was splattering a lot while cooking. Any tips for that ?
Archana says
Hi Roma, If there is even a drop of water in the pot, spatula or any water condensation on the butter, it and the spatula you use are completely dry. I will also add this tip to the recipe.
Rosemary Perrett says
Love this easy method of making ghee in the instant pot. I always place a splatter guard just in case of splatter but very little occurs.