You need –
- Unsalted butter ( use the good quality butter)
How to –
In a heavy bottom pan place the butter and gently melt the butter over medium low flame. Please make sure not to over heat otherwise the butter will start to brown. With a wooden spoon gently stir.
Once the butter is completely melted it will start bubble up. Continue to boil the butter until the milk protein start to separate. This takes about 15-18 minutes. Keep a close watch to ensure that it does not burn.
With a fine strainer remove the milk solids that float on top the ghee/clarified butter. Now turn off the heat and allow the ghee/clarified butter to cool.
Once completely cooled, using a fine strainer or cheese cloth strain the ghee into a glass jar or container. Cover tightly and store at room temperature. Use as required.
- Keep the heat on low while melting and boiling the butter, else the butter can brown/burn if over heated.
- Store the ghee/clarified butter in dry and clean jar.
- Ghee/clarified butter can be stored at room temperature does not have to be refrigerated.
19 thoughts on “Ghee / clarified butter”
this is just so good… i'd love to make ghee at home someday for sure…
Lovely step pics dear.we followed the same with homemade butter
This is something I should try. Just curious to find out if the milk solids can be saved and used for any other dishes.
I am getting the smell of the Clrified butter till here. lovely recipe.
Nice post..thanks for sharing..
Nice post ! I use the milk solids for making stuffed Parathas !
Good post .Happy new year
A very useful post.. Detailed step by step pictures..
nice post Rekha and wonderful clicks.
Lovely clicks and useful post…
Love the clicks Rekha… I can imagine spreading a tbsp of that ghee over rice and dal and having it..heavenly
It’s that easy!!! Wow…and here I’ve always been deterred by the fancy sounding name!
Loved the video Rekha…a great inspiration to make home made ghee..thumbs up to you:))