Making Ghee at Home
The process is less about measurement and more about watching the state of the fat. When the bubbling stops and the aroma shifts from milky to nutty, your ghee is ready.
Use high-quality, unsalted butter.
Because you are concentrating the fat, the quality of the starting butter dictates the final outcome. Do not use salted butter, as the salt will concentrate and become overpowering.
- heavy-bottomed saucepan
- fine-mesh sieve or double-layered cheesecloth
- glass storage jar
What goes in.
- 2 lbunsalted butter (high butterfat content preferred)
Watching the Milk Solids
Ignore the clock and watch the solids. You are looking for the point where the foam on top thins out and the sediment at the bottom turns a light, toasted amber color.
The method.
Melt the butter
Place the butter in the saucepan over medium-low heat. Let it melt completely without stirring.
Simmer
Once melted, the butter will begin to foam and bubble. Reduce the heat to low. Keep the butter at a gentle simmer; it should hiss slightly as the water content evaporates.
Monitor the changes
A layer of white foam will form on the surface, and milk solids will begin to sink to the bottom. Carefully skim the thick foam off the top with a spoon if it becomes too dense to see through.
Check for completion
When the bubbling slows down and you notice the milk solids at the bottom turning golden brown, remove the pan from the heat immediately. The liquid should be transparent and golden.
Strain and store
Pour the liquid through a fine-mesh sieve lined with cheesecloth into a clean, dry glass jar. Avoid pouring in the charred solids from the bottom of the pan.
When it doesn't go to plan.
If the butter starts to smell like toasted grains, you have reached the ideal point; if it smells like burned coffee, you have gone too far.
Ensure your storage jar is completely bone-dry. Any moisture introduced to the jar will cause the ghee to spoil.
Let the ghee cool completely before capping the jar.
The ones that keep coming up.
Do I need to refrigerate it?
No. When properly strained, ghee can be stored in a cool, dark cupboard for several months.
What do I do with the solids left in the pan?
Many cooks stir the toasted, nutty milk solids into cooked rice or oatmeal, provided they are not burnt.
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