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Homemade Ghee | How to make Homemade Ghee
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5 from 4 votes

Homemade Ghee | How to make Homemade Ghee | Tips & Tricks to make perfect Ghee

Homemade ghee are always rich and fresh in aroma and flavour. It's easy to make and turn out very good if we follow the right steps. In this post, i have provide the step by step instructions along with tips & tricks.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Home made Powders / Masala
Cuisine: Indian, South Indian, Tamilnadu
Servings: 400 ml
Calories: 112kcal
Author: Sowmya Venkatachalam

Ingredients

  • 450 grams Butter Unsalted
  • a pinch Salt

Instructions

  • Take a heavy bottomed saucepan with high sides and heat it over med-low heat.  Add the butter. Make sure to keep the heat medium and let it melt slowly until completely melted. 
  • Once the butter’s melted, you will find the fat separating from the milk solids.
  • It will start foaming and bubbling. This is why you need a pan with high sides to make sure there is no overflow. At this point, lower the heat.
  • The bubbles with gradually get smaller and smaller depicting water gradually cooking off.
  • Soon there will be less bubbles and more foam. You will also find some of the solids clinging to the sides of the pan. The milk solids will start to brown.
  • When the bubbling and foaming ceases, the milk solids turn deep brown and fall to the bottom of the pan and the Ghee itself is golden in color. 
  • Remove from heat and let it cool.
  • Filter this into a clean container.
  • Serve the ghee with rice or use it for concocting desserts or rotis.

Video

Notes

  1. Use unsalted butter because if you use salted, the flavor will concentrate as it reduces a little and will be too salty.
  2. Adding pinch of salt gives a nice sandy texture to the ghee. The real ghee should have sandy texture. 
  3. Let the ghee cool a bit and strain through cheesecloth, butter muslin, a paper towel, a coffee filter, or a clean tea towel. This ensures that you remove the last bits of the milk proteins.
  4. Never allow water or other liquids to get into Ghee jar. 
  5. Store ghee in a closed, airtight container at room temperature in a dark, cool spot.
  6. We don't need to throw away the solids strained from ghee. We can just mix with honey and we can consume it. 

Nutrition

Serving: 1tablespoon | Calories: 112kcal | Fat: 13g | Saturated Fat: 7.9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.7g | Cholesterol: 33mg | Sodium: 0.3mg | Potassium: 0.6mg | Vitamin A: 395IU