Ghee Oil at Home: A Simple Guide
Ghee, also known as clarified butter, is a golden oil packed with rich, nutty flavor. It's widely used in Indian cuisine and is perfect for high-heat cooking. Making ghee at home is simple and requires just one ingredient: butter! Follow this easy guide to enjoy pure, homemade ghee.
Ingredients
- 500 grams about 2 cups
Instructions
- Gather Ingredients – Use high-quality, grass-fed butter for the best flavor and nutrition.
- Melt the Butter – Place the butter in a heavy-bottomed pan and melt it over low heat.
- Simmer the Butter – Let it simmer for about 10–15 minutes. The butter will separate into three layers: foam (top), golden liquid (middle), and milk solids (bottom). Avoid stirring too much.
- Remove the Foam – Skim off the white foam that forms on top using a spoon. Save it for soups or discard it.
- Watch for Color – When the ghee turns golden and develops a nutty aroma, it's ready. Stay close to avoid burning.
- Strain the Ghee – Let it cool slightly, then strain it through a fine-mesh strainer or cheesecloth into a clean glass jar. This removes milk solids, leaving only pure butterfat.
- Store the Ghee – Allow it to cool completely before sealing. Store it in a cool, dry place for up to 3 months or in the refrigerator for up to a year.
Notes
- Ghee stays fresh for 3 months at room temperature or up to 1 year in the refrigerator.
- For a nuttier flavor, let the milk solids brown slightly before straining.
- Ghee is lactose-free and suitable for dairy-sensitive individuals.