Ghee Recipe

Ingredients: 200 grams unsalted butter


Prepare the Butter: Cut the unsalted butter into small pieces. This helps it melt more evenly.

Melt the Butter: Place the butter pieces in a heavy-bottomed pan or a saucepan.

Simmer Over Low Heat: Heat the butter over low to medium-low heat. It will begin to melt and then start to bubble and foam.

Keep stirring with a spoon for 15-20 min

Watch for the Clarification: Continue simmering and keep an eye on the butter. You'll notice the bubbling will eventually subside, and the butter will turn clear with a golden color. You'll also hear a gentle crackling sound.

Test that ghee is ready-

  • Change in Color: The ghee will start as a pale yellow color, and as it cooks, it will gradually turn a clear, golden color.
  • Milk Solids Settle: You will notice that the milk solids have turned brown and settled to the bottom of the pan, and the liquid on top is clear. This is a clear sign that your ghee is ready.
  • Aroma: Ghee will have a distinct nutty aroma when it's done. It's a rich, pleasant smell that is quite different from the smell of butter.

Turn Off the Heat: Once the ghee becomes clear and golden, remove it from the heat. Allow it to cool slightly for a few minutes.

Store: Let the strained ghee cool completely at room temperature. Then, seal the container tightly. Ghee can be stored at room temperature for weeks, or in the refrigerator for several months.


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