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Ghee Recipe

Ingredients

How to make it

  • In a heavy bottomed pan, melt the butter sticks over medium heat. When the butter starts to melt, there will be lot of bubbling and gurgling, don’t panic. Reduce the heat to low; in a few minutes things will settle down and the butter will begin to develop foam at the top.
  • Simmer on LOW heat, uncovered and undisturbed, for 30 to 45 minutes, until milk solids on the bottom of the vessel turn from white to golden brown and butter on top becomes transparent. Turn off the heat.
  • What’s happening is the milk solids are separating into 3 layers, foaming milk solids on top, clarified butter in the middle, protein milk solids on the bottom. Be careful not to burn the milk solids.
  • Let it stand for 10 minutes; remove any crust that rises to the surface with a spoon. Strain, discarding the milk solids at the bottom of the vessel, using a coffee filter or cheesecloth or simply ladle off the ghee into a dry jar. Store this at room temperature or in the refrigerator. Ghee should last for several months. I've kept and used homemade Ghee for up to 6 months.
  • When first made or when heated, ghee is clear golden oil. At room temperature it will be in solid form. To use, take necessary amount with a dry spoon and remelt. Never use a wet spoon to ghee, moisture spoils it.

Reviews & Comments 6

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    " It was excellent "
    linebb956 ate it and said...
    I use this a lot now that you have shown me a easy way..
    Thanks
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  • ahmed1 16 years ago
    What a unique post.Ghee recipe is considered to be one of the most difficult recipes one can ever make even in the middle east or arab countries where we use ghee in all of our dishes.I am really impressed,it must took you alot of time to make it perfectly.
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  • sunridezephyr 16 years ago
    thanks for the recipe!
    have been looking in all the wrong places!
    now on to dal!
    tamarra
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  • dixiejet 16 years ago
    This is easy to make & worth the effort. Thanks again, Darbar !
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  • darbar 16 years ago
    Mostly Indian dishes, but you can use it in place of butter for a slightly different taste. Also, it has a higher smoke point than butter, so it wont burn in the pan when you are pan-frying something. It's smoke point is 375F, so it's more like peanut oil that way. I use it for sauteing in general in place of oil or butter. I like the slightly nutty taste.
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  • firedup 16 years ago
    What exactly do you use GHEE for?
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The Cook

darbar Brevard, NC

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