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Culinary Essential

Ghee

2 ½ cups
Vegetarian Diet, Indian Simmering

Ghee is a delicious pure cooking fat with much nutrition and an irresistible nutty aroma. It is common not just for Indian cuisine but also in other cuisines, such as Czech, where it is called “přepuštěné máslo” which means in direct translation “clarified butter”. You can purchase ghee ready to...

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... use in a jar, but it is cheaper and is also not too hard to prepare your own ghee. All you need is unsalted butter and a little bit of time. It will work great for pan frying, shallow frying, or even deep frying, and it also has a nice and very pleasant nutty aroma. It will make any dishes you use it in have a nice light buttery undertone.

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Chef Tom Chef Tom Founder
January 30, 2024
  • 25 min.
  • 25 min.
  • 1/5
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Ingredients:

  • 6 sticks of unsalted butter (1 ½ LB, optionally cut into small pieces to speed up future melting)

Tools:

Directions:

Common mistake

Be patient and do not rush. Especially at point 3, keep cooking at a medium-low temperature even if you should extend the cooking time if needed. If you increase the temperature, you will still get usable ghee, but it may have a darker color because it may get burned during the process. If you end up with darker ghee, you can still use it, but it may get a little bitter (only in some cases), and it may not perform as stable (it will tend to burn a little bit or foam while cooking).

1. Melt butter:

1.1. Place a medium pot on medium heat and add:

6 sticks of butter

And let fully melt with occasional stirring (about 3 – 5 minutes).

2. Bring it to a light simmer:

2.1.

After the butter fully melts, keep cooking with occasional stirring until a light simmer appears, and you will also start hearing sizzling (about 2 – 3 minutes).

3. Cook the ghee:

3.1. Reduce the temperature to medium-low and cook with occasional stirring until the butter turns to ghee – gets clarified: the butter turns from a milky yellow color to a clear golden translucent color (usually about 10 – 20 minutes).

Important:

  • During cooking, the water will evaporate, and the milky solids will start settling to the bottom of the pan – the milky solids on the bottom are one of the signs of a ready ghee.
  • If you notice that the color starts turning dark, immediately reduce the temperature even more to prevent burning. You can still use the slightly burned ghee, it may end up performing well and will be optimal for reusing.
  • Be patient during this process and rather extend the cooking time than increase the temperature.
  • During this process the foam will appear (first thick and then less thick) which is a sign that the liquid is evaporating from the butter. After the ghee is completed, it should have a little to no foam and if foam is present, it should be a weak one.
  • No need to remove part of the foam during cooking.
  • Final ghee has a nice nutty aroma.

4. Filter the ghee:

4.1.

Filter over a fine sieve with a cheesecloth or paper towel into a medium mixing bowl.

4.2. Then pour into small and clean jars with lids.

Note:

  • The ghee will harden after being fully cooked, so be sure to use a jar that has easy access to spoons.
  • If you plan to cook with your ghee ASAP, you do not need to wait until the ghee hardens, and you can cook immediately after completion.

5. Storing:

5.1.

Before closing your ghee with a lid, let it fully cool to prevent condensation.

5.2.

Tightly cover with a lid and store for up to 2 – 3 months in a pantry or store in a refrigerator (refrigeration is optional).

Reuse your ghee!

After deep frying or shallow frying, you can filter again over a sieve with cheesecloth. Place it in the jar to use in future cooking.

About the Author:
Chef TomFounder
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  • Published Recipes: 240
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  • Location: Iowa, USA
  • Member since: 2023-02-02
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