How To Make Ghee | Homemade Ghee Recipe | Brown Butter

best homemade desi ghee recipe from butter #ghee #brownbutter

5 from 15 votes

How To Make Ghee | Homemade Ghee Recipe | Brown Butter

Ghee, also known as clarified butter or brown butter, is traditionally used in Indian cooking, Ayurveda, and to perform religious rituals. Making ghee at home is simple and cost-effective, and the flavor, taste, and texture are much better than the store-bought alternative. Try making ghee at home, and you will never bring the store-bought ghee again.

Prep Time1

Cook Time12

Total Time13

Course: Breakfast, Dinner, Lunch

Cuisine: Indian

Servings: teaspoon of 5 ml each

Calories: 43kcal

Author: Kushi

Equipment

1 Pan

Ingredients

4 sticks Unsalted butter (approx 500 grams)
½ teaspoon Salt (optional)

Instructions

Melt butter in a pan on medium heat. After the butter melts, reduce the flame to medium-low and cook for 8 to 10 minutes.
4 sticks Unsalted butter (approx 500 grams)
The liquid will start bubbling a lot. Stir it occasionally and continue to cook.
Add salt after 4 to 5 minutes of boiling. Adding salt enhances the flavor of the ghee and helps remove any residual moisture.
½ teaspoon Salt
Soon the melted butter changes its color from yellow to a light-brown or golden brown. Switch off the flame. At this point, the milk solids must have settled at the bottom of the pan, and the bubbles would have reduced significantly
Let this cool for some time, say about 10 to 20 minutes. Give it more time to cool if you plan to transfer it to a plastic jar.
Place a strainer over a clean glass jar or mason jar and pour the ghee. Straining helps separate the caramelized brown milk solids from the ghee.
Cool completely and cover the jar with the lid. Depending on the room temperature, the ghee will solidify and become yellow in 3 to 4 hours.

Video

Notes

During the initial cooking stages, the melted butter will start to bubble vigorously if the moisture content is high. To prevent it from overflowing from the pan, you can place a laddle across the pan to help break the bubbles.
If you are making ghee for the first time, I recommend using a light-colored pan so that you can track the color of melted butter as it cooks and prevents it from overcooking or burning.
The ghee continues to cook even after you switch off the flame due to the pan's residual heat. So avoid overcooking the mixture. It takes less than a minute to go from golden brown (nutty flavor) to black (burnt flavor). Switching off the flame slightly earlier is OK than waiting until it's too late. Use the following cooking times as a guide. After the butter melts completely, cook for 10 to 12 minutes to reach the golden brown stage. If you cook for over 14 minutes, the ghee will likely be overcooked - developing dark brown color and a burnt flavor.
The cooking time I have given is just a guide. It will vary depending on the pan's thickness, the pan, the width of the pan, the moisture content in the butter, and the flame's intensity.
See that the pot/pan you use to make ghee is large enough. Else the melted butter may spill while bubbling and frothing. Place a laddle across the top of the pan to break up the bubbles and avoid spillage.
As the ghee cools down (about 3 to 5 hours), it will solidify to form a yellow or golden-brown mass. You can see the pictures shared.

Nutrition