How To Make Ghee Recipes

HOMEMADE GARLIC GHEE

Steps:

• In a medium saucepan over medium/low heat, melt the butter. Add the garlic and stir.
• Increase the heat to medium/high and allow the butter to come to a boil. Boil for approximately 1 minute.
• Reduce the heat to low and simmer lightly for 4-5 minutes. You'll notice the milk fats have settled on the bottom of the pan and the clarified butter is on top.
• Use the strainer and cheesecloth to strain the ghee into a glass jar and discard the milkfat.
• Allow the ghee to cool and place the lid on the jar.
• Store in a cool, dark place for up to 3 months. Use as you would regular butter and also to saute and pan-fry foods.

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 | HOMEMADE GHEE RECIPE

Steps:

• Take a large, heavy-bottomed pot or pan. Chop butter roughly and place in the pan covering the entire surface of pan evenly.
• Place pan on stovetop and heat on medium-low to medium heat. The butter will begin to melt.
• Stir in intervals when butter begins to melt to assist the larger pieces. When all the butter has melted, reduce heat to the lowest setting and simmer gently.
• About a minute or so after all the butter is melted, you will hear sounds from the bottom of the pan and see milk solids appearing on the surface.
• The entire surface will be covered with milk solids. Continue to simmer.
• You will see the color change gradually to a from a buttery, pale yellow to light golden with the butter bubbling and shimmering. Continue to stir occasionally.
• After some time, the milk solids will begin to settle at the bottom and the surface will start to look clearer.
• Continue to simmer for a couple of minutes after all the milk solids have settled.
• When you see medium to large sized bubbles forming on the top and the entire mixture is bubbling, you are almost done! Continue to simmer for a 1 to 2 minutes more.
• Remove from heat and place the pan on the countertop. You will see a layer of fine tiny bubbles on the top. Don't worry - these bubbles go away as the ghee gradually cools.
• The milk solids will begin to caramelize and turn golden from the residual heat, and you will see the color of ghee become darker.
• Wait until all the simmering stops and you see the browned bits of milk solids at the bottom.
• While the ghee is still hot, pour it through the strainer or cheese cloth placed on top of a glass jar.
• If your pan isn't very heavy, simply lift it and pour the ghee. I used a heavy ceramic coated cast iron pan, so using a ladle made this process easier.
• Use ghee as required. I recommend pulling out enough ghee for a week or so worth of cooking and keeping it in a small container in the kitchen.
• Store the rest in a cool, dark spot in the pantry for best storage. If stored well, ghee can last up to one year at room temperature.

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.

SIMPLE GHEE

Steps:

• Melt butter in a large skillet over low heat until butter starts to foam and boil, about 10 minutes. Push the foam to the side, without stirring, to see if butter is clear, bright, and golden.
• Remove skillet from heat and add salt; cool for about 2 minutes.
• Pour butter through a fine-mesh strainer or cheesecloth to remove foam and particles into a glass container. Ghee will thicken and turn slightly translucent. Store in refrigerator.

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.

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.