How To Make Ghee: From Unsalted Butter
Heat unsalted butter in a heavy bottom pot over low-medium heat. Stir periodically, and the foam that forms on top begins to settle. Carefully scrape the white solid that settles at the bottom of the pan. Watch closely - when the solids start to turn golden brown, turn the heat off. Immediately move the pan away from the hot stove and set it aside to cool, undisturbed, for 15-20 min. Transfer the still warm, liquid Ghee to a lidded jar, taking care to leave the dark golden brown solids in the pan. When the Ghee cools completely, close the lid and put it away. Enjoy!
Equipment
- small-medium (1-2 quart/L) heavy bottom saucepan
- glass / ceramic / stainless steel storage container with a well-fitting lid to store the Ghee (1 1/2 - 2 cup size container) Note: Do NOT use a plastic container
- stainless steel mesh strainer - optional For transferring the Ghee to the storage container
Ingredients
- 8 oz Unsalted butter - 2 sticks from Grass-fed cows preferred
Instructions
- Place 2 sticks of unsalted butter in a small/medium heavy bottom saucepan - 1-2 quart/Liter and start heating on a low-medium setting.
- The butter quickly begins to melt.
- A white foam collects near the surface. Stir gently to break up the foam.
- It will start to gurgle - as the melted butter-fat and the moisture and solids from the butter begin to separate. Stir gently and the gurgling stops briefly.
- Continue to stir periodically; the foam will start to dissipate and form small granules of white solid - some remain near the top, some begin to sink and/or float in the melted butter.
- At this stage, stop doing other things and give this your undivided attention: Stir frequently, to keep the settling solids from sticking on the bottom - otherwise they may burn and give an unpleasant flavor to the Ghee. Collect a little solid in a spoon and lift it out of the mixture so you can check its color - initially it will look pale cream-colored, but will begin to darken as the moisture continues to boil away.
- Keep stirring for a few minutes, and frequently check the color of the floating solids. As soon as it turns a light golden brown (see picture), turn the heat off.
- Immediately remove the saucepan from the hot stove-top. Set it on a heat-safe pad on the counter, undisturbed, to cool down slowly. The liquid will continue to boil gently for several minutes, during which the pale brown solids will darken to a deep golden brown color.
- After 15-20 min, or a bit longer, while the Ghee is still warm and liquid, carefully transfer (pour) into a glass/ceramic/stainless steel container - try to leave the brown solids in the pan. Use a stainless steel mesh strainer, NOT a plastic mesh strainer, if you wish, to catch the brown solid while transferring.You will get about 3/4 cup Ghee from 2 sticks of butter.
- The rich golden-brown solid grains left behind in the pan - see picture - it is Yummy!
- Scrape the solid from the bottom and sides of the pan and collect in a small bowl.Mix with sugar for a decadent little sweet treat!
- There will still be a little residual Ghee clinging to the pan: don't waste it!Add about 1/2 cup of water to the saucepan, and bring to a gentle boil. Scrape the bottom ans sides of the pan gently, so the hot water collects everything as it simmers for a few min. Collect it in a small bowl - use it for cooking - rice, soup, curry, vegetables, bread dough...This will also de-grease your pan efficiently, making it easier for you to clean it afterwards.
- Enjoy your freshly made stash of Ghee with an everyday meal - drizzle it on rice, Chapatis, Parathas.... Note:Be mindful of portion control, though! Typical serving size during a simple meal - 1 -2 tsp
- And when you're in the mood to make something special that needs Ghee... Go for it! Ladoo - see Dinkaachey Laadoo in pic
- Shira - Sooji Halva
- Moong Shira
- Enjoy!
Notes
Use high quality butter
I urge you to use high quality butter: Check the label - ideally, it should say "grass-fed" or "pasture-fed" - this means that it's made from the milk of grass-fed/pasture-fed cows.- This significantly impacts not only the flavor but also the micro-nutrients that will end up in your freshly made Ghee, especially the following:
- More Vitamin A
- More conjugated linoleic acids
- More omega-3 fatty acids
How to store Ghee:
Store your freshly made Ghee in a glass, ceramic or stainless steel container with a good lid. If you make a large batch, I recommend that you transfer some to a small container for everyday use. Room Temperature:- Keep away from heat and/or direct sunlight
- Use within 4-5 weeks
- May be good for longer
- Use within 2-3 months
- May be good for longer
- Use within 8-10 months
- May be good for longer
Nutrition
Calories: 61kcalFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 18mgPotassium: 2mgVitamin A: 213IUCalcium: 2mgIron: 0.002mg
Tried this recipe?Let us know how it was!