Homemade Ghee Recipes

HOMEMADE GHEE

Steps:

• Melt the butter slowly over a low heat. Skim off the milk solids that float to the top.
• Continue to cook the butter until all the milk solids have sunk to the bottom and the liquid is clear. This is clarified butter, keep going for ghee!
• Continue to cook for a few more minutes until all the solids at the bottom of the pan have turned brown.
• Strain the liquid into a glass container and allow to cool. Cover and store in the fridge. Discard strained milk solids.

HOW TO MAKE GHEE (GHEE RECIPE)

Steps:

• Add butter to a heavy bottom deep pot and begin to melt on a medium flame.
• Butter melts and turns frothy. Then lower the flame & simmer until all of the froth evaporates. I usually leave a ladle/spoon in the pot as this prevents overflowing.
• Next butter will begin to bubble a lot. Stir it occasionally & continue to cook on a low heat.
• Soon the butter changes its color from yellow to clear golden. At this stage milk solids will settle at the bottom & begin to turn slightly light golden/brown. Also bubbles will reduce significantly indicating it is done.
• Turn off the stove and set the pot aside to cool down. This step is important to avoid overcooking or burning it.
• Ghee will continue to cook on its own for another 1 to 2 mins since the pot is hot. By then the ghee is perfectly done - clear, golden in color and all the milk solids browned but not burnt.
• When the temperature comes down, place a strainer over a clean jar and filter it. Press down the brown solids with a spoon.
• Cool the ghee completely and cover it with a tight lid. Store at room temperature in a dry cabinet for upto 3 months or refrigerate for an year. Ghee will solidify in a few hours or days depending on the temperature.
• Press SAUTE button (normal) on the Instant pot and add the butter to the inner steel pot.
• Butter will melt and turn frothy. Press the saute button twice again to adjust from normal to less.
• After a few minutes, the butter changes its color from yellow to clear golden. The milk solids settle down at the bottom.
• Press the CANCEL button. If the milk solids turn to light brown then remove the steel insert from the Instant pot. If the solids are still white in color you may leave the pot in. Ghee will continue to cook there and brown the milk solids.
• Let it cool down a bit. Clean and prepare air tight jars to transfer your ghee.
• Strain/ filter the ghee to a clean air tight jar. I strain it to several small jars so they remain fresh longer. Seal the jars well and store in a cool and dry place in your pantry.

GHEE

Steps:

• In a heavy skillet, over medium to medium low heat, heat butter until completely melted. Watch as butter boils, first with large bubbles and white milk solids floating on the surface, then with only a fine white foam filling entire surface. Stir occasionally.
• Soon small patches of golden brown will appear on the surface, and overall color of butter will change from yellow to golden. Push aside foam periodically to check color of sediment. When sediment turns light brown, remove from heat (see note).
• Decant into a jar with a tight lid. Warm, if desired, for serving over rice.

GHEE

Steps:

• Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.

BASIC GHEE

Steps:

• In a medium saucepan over low heat, melt the butter. When the butter is completely melted and there is white foam on top, increase the heat to medium low.
• As the butter simmers, the white foam will start to crackle. Skim off as much of the solids as possible. Continue to skim occasionally; the butter should simmer until the foam subsides, about 15 minutes. Start to stir with a wooden spoon; foam will begin to rise again. As the solids begin to brown, stir until the majority of the solids at the top and the bottom are brown. Remove from heat, and set aside for browned solids to settle, about 20 minutes.
• When cool enough to handle, pour the clear, yellow liquid butter on top into a clean jar, or strain through a layer of cheesecloth. Ghee may be kept refrigerated, in an airtight container, for up to 4 months.

GHEE

Steps:

• Heat the butter in a small, sturdy pan and cook over a low heat without stirring for 15-20 mins, or until the milk solids start to brown and the butter is golden. Turn the heat off and leave the pan undisturbed for a few minutes.
• Line a metal sieve with muslin or strong kitchen paper, and place over a heatproof bowl. Pour in the melted butter, taking care to leave the browned milk solids in the pan. Leave for a few minutes to drip into the bowl, then transfer to a jar. Because ghee has no moisture or milk solids, it will keep for up to three months at room temperature, but can also be stored in the fridge for extra longevity.