Ghee Recipe: Here's How To Make Easy Homemade Ghee At Home

Ghee, also known as clarified butter, has been a staple in many Indian cuisines for centuries. It is widely known for its rich flavour, high smoke point, and numerous health benefits. Ghee is not only delicious but also versatile in cooking. This easy Ghee recipe is by Chef Sanjeev Kapoor. Follow this step-by-step recipe to create your own batch of golden, nutty Ghee right in your kitchen.

Ghee Recipe

Ghee is a versatile, nutrient-rich fat that offers a range of health benefits. Ghee is clarified butter, it is free of lactose and casein, making it a suitable option for those with lactose intolerance or dairy allergies. Ghee contains fat-soluble vitamins A, D, E, and K, which are essential for various bodily functions. So here’s how to make Ghee at home:

How To Make Homemade Ghee

1. Start by placing the unsalted butter in a heavy-bottomed saucepan. You can use as much butter as you'd like, depending on how much ghee you want to make. It's important to use unsalted butter to avoid any unwanted flavours in the ghee.

2. Heat the saucepan over medium heat and allow the butter to melt completely. Once melted, reduce the heat to low to prevent the butter from boiling too rapidly. Now gently simmer the butter to allow the water content to evaporate slowly.

3. As the butter simmers, you'll notice foam forming on the surface. Use a spoon or spatula to gently skim off the foam and discard it. Continue to simmer the butter, stirring occasionally to prevent it from sticking to the bottom of the pan.

4. As the butter continues to simmer, you'll notice the milk solids sinking to the bottom of the pan and turning golden brown. This is a sign that the butter is clarifying, and the ghee is forming. Keep a close eye on the butter to prevent it from burning.

5. Once the butter has clarified and the milk solids have turned golden brown, remove the saucepan from the heat. Place a fine mesh strainer or cheesecloth over a clean bowl. Carefully pour the hot ghee through the strainer to remove any remaining milk solids.

6. Homemade ghee is ready. Allow the ghee to cool to room temperature before sealing the jar tightly.

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