How to: Make Ghee


Ghee, also known as clarified butter or even "Liquid Gold," is basically butter made better. It is an amazing cooking fat that should be a staple in your home. While you could simply use butter all the time, here are 3 reasons why you might want to take the extra time to make ghee:

  1. It can be used for higher temperature cooking than butter (and most other fats and oils.)
  2. People who are allergic to dairy can often tolerate ghee.
  3. It tastes amazing.

The process of turning butter into ghee is quite simple: you simmer your butter until the milk solids separate and then you strain it. What you're left with is rich, beautiful fat for cooking!

How to: Make Ghee

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To make ghee, it is important to start with high-quality butter. The best choice is to look for organic, unsalted, grass-fed butter. This has proven to be impossible for me to find at this time, so I go with organic unsalted butter that is not from grass-fed cows or I purchase ghee already made.

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In order to speed up the process and ensure nice even simmering without scalding, cut up your butter into large cubes.

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Place your butter cubes in a pot and set the stovetop to low temperature.

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Allow your butter to melt and simmer on low temp.

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When all your butter is melted and begins to simmer, the white milk solids will foam up to the surface. Use a spoon to skim off the milk solids.

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While your butter continues to simmer, place a cheese cloth lined strainer over a bowl. Also, get a clean (preferably sterilized) glass jar and lid. If you tend to spill things easily, I suggest using a funnel like me.

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Keep skimming the foam off the top of your butter, and when there seems to be minimal milk solids foaming up to the surface, it's ready to be strained. You will notice when you pour it that there will be additional milk solids at the bottom, but those will be strained out.

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Pour it into your jar and let it cool.. Traditionally, ghee is kept at room temperature. Keeping your ghee at room temperature allows it to remain in its liquid form. If you refrigerate it, it will solidify.

If you used a sterilized jar and got all the milk solids out, then you should be able to keep this on the counter or in the cupboard with no problems! Once you start using ghee you'll be hooked, so you'll likely use up the jar before it's even close to going bad :) (But if you'd prefer to keep it in the fridge, that's fine too.)

If you can't find high-quality butter or you'd prefer not to make it yourself, you can also find ghee in stores. Just make sure you still look for high-quality products made with grass-fed organic butter. One brand you can look for is Pure Indian Foods.

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