Making Ghee at Home
Ghee is clarified butter cooked until the milk solids brown and the water evaporates, resulting in a shelf-stable fat with a high smoke point. By heating unsalted butter slowly, you separate the butterfat from the water and proteins, straining out the dark solids to leave behind a clear, golden liquid.
Use high-quality, unsalted butter.
The flavor of your ghee depends entirely on the starting butter. If you use butter with salt, the salt will concentrate and become overpowering.
- heavy-bottomed saucepan
- fine-mesh sieve
- cheesecloth
- glass storage jar
What goes in.
- 1 lbunsalted butter (high butterfat content preferred)
Watching the Foam
The butter will foam up twice. The second foam is your signal to watch closely; once the bubbles turn tiny and a nutty aroma fills the kitchen, the water is gone.
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 bubble and produce a white foam on the surface. Lower the heat to the lowest setting.
Monitor the solids
As the water evaporates, the milk solids will sink to the bottom. Keep the heat low enough that the solids turn golden, not dark brown or burnt.
Strain
When the liquid is transparent and the solids at the bottom are tan, remove from heat. Carefully pour the clear fat through a sieve lined with several layers of cheesecloth into a jar.
Other turns to take.
Spiced Ghee
Add a cinnamon stick, a few cloves, or dried curry leaves to the melting butter and strain them out at the end for an infused finish.
When it doesn't go to plan.
If the solids at the bottom look black, you have moved past ghee and into browned butter—start over if the fat tastes acrid.
Do not scrape the bottom of the pan while pouring; leave the crusty solids behind.
Store in a cool, dark place; ghee does not require refrigeration if kept free of moisture.
The ones that keep coming up.
How do I know when it is finished?
The liquid will become very clear and you will hear a quiet, crackling sound. The nutty, toasted smell is the final indicator.
Can I use salted butter?
It is not recommended. The salt sinks to the bottom with the milk solids, leading to a finished product that is far too salty.
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