Making ghee at home is easy. In a matter of minutes you can transform butter into this nutty ingredient packed with tons of flavor.
- 1lb - Unsalted Butter
- Add butter to a medium saucepan on medium heat and melt into a liquid form. The butter will start to form a milky white froth as it bubbles. Over the next 7-10 minutes, you should see the bubbles transform from milky to transparent as the milk solids sink to the bottom. In the next couple of minutes, those milk particles that sunk will turn golden brown adding a nuttiness and depth to the ghee. At this stage, remove from heat and use a tea strainer or cheesecloth to strain the ghee into a mason jar. Let the ghee completely cool before closing the jar.
- The temperature of the butter can affect how quickly it melts and transforms into ghee so rely on these visual cues more than the times listed in the directions.
- Ghee can be stored at room temperature for up to two to three months or in the fridge for up to 9 months.
- Cook Time: 10
- Category: Ingredient
- Method: Stovetop
- Cuisine: Indian
Keywords: ghee, clarified butter