Making Ghee at Home
Turning butter into ghee is a game of patience and watching for visual cues. You are looking for the moment the bubbling stops and the milk solids at the bottom turn a light, sandy brown.
Use high-quality unsalted butter.
Since the butter is being reduced, the quality of your base ingredient directly impacts the final flavor. A heavy-bottomed pot is essential to prevent the milk solids from burning before the butter has finished clarifying.
- Heavy-bottomed stainless steel saucepan
- Fine-mesh sieve
- Cheesecloth or coffee filter
- Glass jar for storage
What goes in.
- 1 lbunsalted butter (high butterfat content preferred)
Watching for the brown crumb
The process is done when the milk solids turn a light amber color and the ghee looks transparent like gold, not cloudy. If the solids turn dark brown or black, you have taken it too far and it will taste burnt.
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. Keep the heat low. You will see white, milky foam rise to the top; this is normal.
Observe the separation
As the water evaporates, the bubbling will become less aggressive and more frantic. The white solids will begin to sink to the bottom.
Watch for the amber solids
When the bubbling slows significantly and you can see through the oil to the bottom of the pan, look for the milk solids to turn a light sandy brown. The aroma will shift from milky to toasted.
Strain
Remove from heat immediately. Let it cool for 5 minutes, then pour through a sieve lined with several layers of cheesecloth into a clean glass jar.
When it doesn't go to plan.
Do not scrape the bottom of the pan when pouring; leave the charred solids behind.
If the ghee is grainy after it cools, it is simply the natural crystallization of the fat; it does not affect quality.
Store in a cool, dark cupboard. It does not need to be refrigerated if kept clean and free of moisture.
The ones that keep coming up.
How do I know if I burned it?
If the ghee has a strong acrid, bitter scent or looks dark brown, the solids have scorched. You cannot fix this; it will overpower anything you cook.
Can I use salted butter?
It is not recommended. The salt will concentrate during the reduction process, making the final ghee far too salty for most applications.
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