Description
This recipe guides you through making homemade ghee, a clarified butter commonly used in Indian and Middle Eastern cuisines. By gently melting unsalted butter and cooking it until the milk solids brown, you obtain a rich, nutty-flavored fat that is shelf-stable and versatile for cooking or drizzling.
Ingredients
Scale
Ingredients
- 250g unsalted butter
Instructions
- Heat the butter: Place the unsalted butter in a small, sturdy pan over low heat. Cook it gently without stirring for 15-20 minutes until the milk solids at the bottom start to brown and the butter turns golden in color.
- Rest and separate: Turn off the heat and leave the pan undisturbed for a few minutes to allow any remaining solids to settle.
- Strain the ghee: Line a metal sieve with a piece of muslin cloth or strong kitchen paper and position it over a heatproof bowl. Carefully pour the melted butter through the sieve, leaving the browned milk solids behind in the pan. Let it drip through for a few minutes.
- Store the ghee: Transfer the strained ghee into a clean jar once cooled. Because ghee is free from moisture and milk solids, it can be stored at room temperature for up to three months or refrigerated to prolong its shelf life.
Notes
- Use unsalted butter to control the salt content in your ghee.
- Be patient cooking on low heat to avoid burning the butter; the browning milk solids give ghee its distinctive flavor.
- Ghee solidifies at room temperature but melts quickly when heated.
- Store in a clean, airtight container to maintain freshness.
- Ghee is suitable for high-heat cooking due to its high smoke point.
- Prep Time: 2 minutes
- Cook Time: 15-20 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Indian
Keywords: ghee, clarified butter, Indian cooking, homemade ghee, clarified butter recipe, stovetop ghee
