Learn how to make ghee from butter in 20 minutes- A detailed step by step recipe or guide for making ghee that is tasty and flavorful with perfect texture!
Clarified butter as it is popularly known outside India, such as the United States, ghee is one the healthiest fats suitable for cooking and baking.
It is age old process that has been followed in every Indian home. Melting the butter and removing the milk solids leaves you with ghee or clarified butter with rich toffee and nutty flavors. It is a ridiculously easy process and here is how to do it.
What Is Ghee?
Ghee known as clarified butter in many parts of the World is a quintessential ingredient in Indian cooking. You basically make this by removing milk solids from butter by melting it.
Is the staple in Indian cuisine and finds its own in so many other ways too.
It is one of the healthiest fats highly recommend in cooking. Ghee is also a sought after ingredient as medicine in Ayurveda and other holistic healing methods.
It has plenty of health benefits, I have listed a few as you read.
In recent times ghee is highly recommenced in paleo diet, whole 30 program and many other diets. Ghee us also suitable for people with dairy sensitivities.
This is because melting butter at high temperature removes most of the casein protein or milk proteins and lactose sugar that leads to lactose intolerance.
Ghee made with good quality butter or pure homemade butter is one of the wonderful healing super foods.
Apart from health benefits, it tastes delicious and add so much flavor to the food. The shelf life of ghee is high it stays good even for an year when made and stored properly.
Next it has a high smoke point. While the smoking point of butter is around 320F, the smoking point of ghee is 485 F.
This high smoking point makes ghee most suitable for baking, roasting and frying. Also it is the only fat that you can reheat and reuse again and again unlike any cooking oil.
About This Recipe
Here I am sharing with you all our time tested ghee recipe that we have been following at our home for many decades.
It a super easy recipe that works well with homemade butter and store bought butter too. For this recipe you do not need any special equipment like a thermometer etc.
We will prepare it with ease and check for the doneness just like how grandmother and mother does 🙂
In this guide, I have mentioned all the tips that will help you to choose the right kind of butter, pan etc.
Just follow this recipe to T and I am sure you will have your own jar of best homemade ghee that is perfect in texture, flavor and color.
Now it goes without saying homemade ghee is better than store bought ones in all aspects. It is economical, clean without any fillers and way more flavorful.
So please do yourself a flavor and try out it out, it is one of the nicest things to include in your cooking. 🙂 It is
Pure, clean and fresh
Less than 30 minutes cook time
Vegetarian & gluten free
Economical & unadulterated
Excellent source of goof fat for toddlers and kids.
Which Butter Is Best For Making Ghee?
Butter is the single ingredient to make ghee, so it better be the best 🙂
I would highly recommend organic butter for making ghee. It can be either store bought or homemade.
Ideally, Indian homes used to make their own butter. Full fat milk will be boiled everyday, the cream will be collected in a separate glass jar. This cream will be whipped until butter is separated from whey. The collected butter is melted to ghee.
Over the years, many of them including me have gone to easier means for making ghee. I get absolutely best quality organic butter to make ghee.
You will unsalted butter for this recipe. If you use salted butter, it becomes very salty once all the water evaporates.
Step By Step Method
It is a super simple process to make ghee at home. It takes hardly 30 minutes depending upon the volume of butter used. If you are using 500 grams or less, it gets ready in 20 minutes.
Heat a heavy bottomed pan on stovetop.
Place butter in pan and melt the butter.
Now let the butter melt. Maintain low heat or medium heat as the it begins to melt. It will take around 8- 10 for this quantity of butter to melt.
Butter will begin foam up as it melts.
As it melts, it will foam up vigorously.
Once the butter has completely melted, it will boil vigorously. This is when the milk solids begin to separate from butter.
After around 2-3 minutes the crackling sound will stop and the milk solids will first foam up. Maintain medium low heat throughout the process.
After a minute the milk solids will begin to settle down at the bottom of the pan and you can clear golden brown ghee. Most of the milk solids will sink to the bottom.
Let this ghee simmer for a minute to deepen the flavor. At this stage in some recipes, few moringa leaves will be added to enhance flavor, we never do that though. After all the milk solids have settled down, remove the pan from flame and let cool for thirty minutes. This will make furthermore settle remaining milk solids at the bottom of the pan.
After thirty minutes, using a cheese cloth or tea strainer or coffee filter strain the ghee into a clean dry glass jar. Now you will see all the milk solids strained and the clear ghee in the jar. Do not close the jar tightly until the ghee cools down completely.
Once cooled to room temperature, close the jar air tight and use a clean spoon to use as required. No need to refrigerate. Stays good for 6 months at room temperature itself. It will solidify on cooling and you can reheat as required.
How To Make Ghee Using Heavy Cream
If good quality butter is not available you can make ghee from heavy cream easily. Use good quality preferably organic heavy cream.
From 1 litre or 4.25 cups heavy cream you will get abut 425 grams butter.
Make sure your cream is cold before you start whipping. Place the cream in a deep clean and cold bowl and start whipping it with electric beater or stand mixer.
First cream will whip into stiff peaks and on further whipping, butter will get separated from whey.
Now you can use this butter to make ghee as explained above.
How To Check The Doneness Of Ghee
Once all the butter has melted you can safely remove ghee from flame when
- the liquid turns golden brown under the foam
- all the crackling sound subsides.
How Long Does Homemade Ghee Last?
Homemade ghee keeps well for quiet a long time. In most homes in India ghee is made in large quantity and stored for months.
You can store the whole batch in a big jar and remove the quantity required for a day or two and melt it. This is done to retain freshness.
Typically homemade ghee lasts for 4-6 months. No need to refrigerate. Store in clean jar in a dry place.
Expert Tips & Notes.
Tip- Choose the right pan– the first step is to ensure you have the right pan to melt butter. Butter on melting foams and froth big time. It is important to choose a pan that is deep and wide enough to hold it.
I usually use a pressure cooker base for this recipe. You can also use Dutch oven or heavy stainless pan.
If you choose a smaller pan, the butter on heating will froth all over the stove and trust me you do not want that mess, been there done that 🙂
Cook Till The Crackling Sound Stops– This is the most important tip for this recipe. Wait till the crackling sound stops completely as will ensure that all the milk solids have settled at the bottom of the pan.
Benefits Of Homemade Ghee
The health benefits of ghee or butterfat are a plenty literally. In Indian homes it finds its use in many other ways apart from cooking. Here are few health benefits of ghee that I know.
High smoke point– Clarified butter is fairly superior due to its high smoking point compared to butter or any other cooking oil.
High smoking point makes it extremely suitable for roasting, deep frying and baking recipes.
Suitable for Mild Dairy Sensitivity– While melting butter and straining it, you basically remove most of all the milk solids and left with clear healthy fats in the form of ghee. It is considered to be safe for people with mild dairy sensitivity.
Easy to digest– For the same above mentioned reason, ghee is one of the easily digestible fats suitable for kids, people with lactose intolerance too.
Economical– Homemade ghee is super economical compared to store bought ones.
Builds Immunity– Pure homemade ghee is one of the most trusted Indian method to build immunity in children. It is usually mixed with ground turmeric, jaggery and black peppercorns during winter months.
Treats inflammation– The fatty nature (butryic acid) helps in soothing and calming an inflammation.
Treats burns– It is again an age old Indian method to treat burns with ghee.
Rich in Vitamin E & K– Good source of vitamin e and k, thereby helps in calcium absorption and fights free radicals.
Used for weightless– It is the good fat that will help with quick burning of body fat by improving metabolism.
Uses Of Ghee
Ghee is one unopposed super food in any Indian kitchen. We use ghee day and every day in many ways.
Serve along with meals– This is the most primary use of ghee. Be it north Indian pulka or south Indian rasam rice, it is not complete with that dab of ghee. It simply elevates the flavor and taste of the said dish.
Use in Cooking– If you like you can replace your regular cooking oil and butter in many recipes with ghee. Do the sautéing for biryani and pilaf in ghee instead of oil for a wonderful flavor.
I most recipes where melted butter is called for, you can easily use ghee and pleasantly surprised with the flavor.
Deep frying– It is one of the most suited fat for deep frying. You can use it to deep fry all sweets like gulab jamun or even savories like chakli. The flavor is unmatchable.
Moisturizer – One of the best all natural moisturizer, especially great for treating chapped lips. Butterfat is a wonderful moisturizer.
Do make this recipe of ghee today and I am sure you will be a fan in no time 🙂
I hope you will try this recipe and enjoy as much as we did. P
How To Make Ghee
- Heavy pan or Dutch oven
- Strainer lined with cheese cloth or coffee fitter
- 1 pound unsalted butter
- Place butter in a thick bottomed big pan and switch on the flame.
- Maintain low or medium flame as the butter begins to melt.
- Butter will begin to melt and foam up.
- After few minutes the butter will boil vigorously and make crackling sound. This happens when the milk solids begin to evaporate.
- At one stage after few minutes the butter will completely foam up.
- At this stage using the ladle see the golden brown ghee below the foam.
- Once the crackling sound completely settles down remove the melted butter from flame. Let cool for 30 minutes.
- Strain the clarified butter or ghee well. You can strain twice if you prefer. Store the ghee in an airtight container.
- Depending on the weather ghee will freeze to solid in a day or two.
- Always use a thick bottomed big pan. Butter will foam up a lot and it helps to have more space in the pan.
- Always melt in butter in low to medium ow flame. It burns very easily.
- Once the crackling sound subsides remove from flame immediately. This is when the ghee goes from golden brown to burnt state.
- Wait for at least 30 minutes before straining the milk solids.
- You can use the pot for making sambar or any lentils.
- color of the ghee will vary with the quality of butter and the time it is cooked.
- The flavor should be nutty, aromatic with slight toffee like
- The texture should be like sand.