How do you make ghee at home from unsalted butter, step by step?

Question

Learn how to make rich, nutty ghee at home from unsalted butter. Get our simple, step-by-step guide for a perfect result on your first try.

Answer 1

To make ghee, melt unsalted butter over low heat, allowing the milk solids to separate and settle. Once the solids turn golden brown and the liquid is clear, strain the ghee to remove the solids.

Detailed Explanation:

Making ghee at home is a simple process that transforms butter into a clarified butter with a rich, nutty flavor. Here's a step-by-step guide:

1. Gather your ingredients: You'll need unsalted butter. The amount depends on how much ghee you want to make. A pound of butter will yield approximately 3/4 of a pound of ghee.
2. Melt the butter: Place the butter in a heavy-bottomed saucepan over low heat. This is crucial to prevent burning.
3. Simmer gently: As the butter melts, it will begin to simmer. You'll notice foam forming on the surface. This is normal. Continue to simmer gently, without stirring, allowing the milk solids to separate from the butterfat.
4. Observe the changes: The butter will go through several stages. Initially, it will be cloudy. As it cooks, the milk solids will begin to sink to the bottom of the pan and turn golden brown. The foam on top will gradually subside.
5. Look for clarity: The ghee is ready when the liquid is clear and golden, and the milk solids at the bottom are a deep golden brown, almost amber color. The ghee will also have a distinct nutty aroma. This process can take anywhere from 20 to 30 minutes, depending on the amount of butter and the heat level.
6. Strain the ghee: Once the ghee is ready, carefully remove it from the heat. Let it cool slightly for a few minutes. Then, line a fine-mesh sieve with cheesecloth or a coffee filter and strain the ghee into a clean, heat-proof jar or container. This will remove the browned milk solids.
7. Cool and store: Allow the ghee to cool completely at room temperature. It will solidify as it cools. Store the ghee in an airtight container in a cool, dark place. Ghee can be stored at room temperature for several months.

Pro Tip:

Be patient and maintain low heat. Rushing the process by increasing the heat can burn the milk solids, resulting in a bitter taste. Low and slow is the key to perfect ghee.