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5 from 1 vote

Kitchen Basics: How to Make Ghee

Buy the best butter you can afford to create ghee. Ideally it should be organic, but at the very least make sure your butter is from grass fed sources. Butter from grass fed sources has significantly higher levels of vitamins and minerals. The butter should be unsalted, unless you want salted ghee. Ghee has many applications, including sauteing spice bases for curry and shallow frying. Ghee will keep indefinitely but is best stored in the fridge, particularly in hot weather.
Cook Time1 hr 30 mins
Total Time1 hr 30 mins
Servings: 175 mls
Calories:
Author: Tania @ The Cook's Pyjamas

Ingredients

  • 200 g unsalted organic butter

Instructions

  • Melt the butter in a saucepan over a medium low heat.
  • Once the butter begins to spit and foam, reduce the heat as low as possible. If the butter continues to spit, you may need to use a heat diffuser under the pan.
  • Slowly cook the butter until the milk solids have turned light brown and no more bubbles are produced from the bottom of the pan. A crust will form on top of the ghee during the cooking process.
  • Remove the pan from the heat and allow to sit for approximately 5 minutes.
  • Pour the ghee into a clean glass jar through a fine strainer,holding back the solid crust with a spoon.
  • Allow the ghee to cool then store in the fridge.

Notes

The long cooking time allows the milk solids to slowly caramelise, developing flavour in the ghee. I usually set a pot going when I have other things to do in the kitchen and check it occasionally. You can shorten the cooking time by not using a diffuser, but you will need to keep a close eye on the pot as the ghee can go from dark brown to black in the blink of an eye.