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Homemade ghee, the liquid gold or clarified butter is very expensive to buy, but simple and cheap to make at home. Ghee, the clarified butter has been revered in Indian culture, cuisine and medicines. It has a more intense flavor and nutrients than butter and a little bit goes a long way.
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Homemade Ghee

Ghee, the liquid gold is very expensive to buy, but simple and cheap to make at home. Ghee, the clarified butter has been revered in Indian culture, cuisine and medicines. It has a more intense flavor and nutrients than butter and a little bit goes a long way.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Author: myeatingspace.com

Ingredients

  • 1 lb unsalted butter

Instructions

  • Use a thick bottomed deep saucepan.
  • Cut the butter sticks into small cubes.
  • Heat the saucepan on low flame. Add the butter pieces into the pan.
  • Heat the butter on medium-high until completely melted. Stir occasionally.
  • When it starts to foam, reduce the heat to medium-low and simmer. Stir occasionally.
  • The melted butter at this point will be yellow and opaque.
  • You can see a thick foam on top. Continue simmering and watch for the bubbles emerging from the foam.
  • Slowly the foam will become thinner and bubbles will increase, become bigger and clear.
  • All the water content in the butter will evaporate and the milk solids will start to curdle on top now.
  • Continue simmering until it starts to foam again and the milk solids turn brown and sink to the bottom.
  • This second foam and the caramelized milk solids are the indication that your ghee is ready.
  • The liquid will be clear and have a light golden color by then.
  • Switch off the heat and let it cool slightly and the foam will settle.
  • Filter the ghee through a strainer into a clean glass jar.
  • Now let it cool completely. Tightly close the jar only after the ghee is cooled completely.
  • No need to refrigerate the ghee as it won't go rancid like the butter.

Notes

1 lb butter makes almost 16 oz ghee (1 lb).
The butter will go through many stages while preparing ghee. Keep patient when you see it foaming, bubbling, curdling, brown milk solids and then again foaming. You are doing it perfectly.
The ghee will stay fresh for several months without refrigerating as all the water content is removed.