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Recipe: How to Make Your Own Homemade Ghee Butter

Updated on October 1, 2010

If you have any interest at all in Indian cooking then you have probably come across a recipe that calls for ghee. You can go buy ghee in the store but if you're truly interested in being a good chef then you're going to want to make your ghee from scratch. Luckily, ghee is an easy product to make in your own kitchen. And since it only includes one basic ingredient, it's not going to cost you a lot of money to make your own ghee. Here is how to do it:

  • 1. Go to the store and purchase one pound of butter. Ghee is also called clarified butter, a term that comes from the fact that it is made from butter. Make sure that you choose unsalted butter as salted butter is not useful for making ghee.
  • 2. Heat the butter on your stove. You'll want to do this inside of a sauce pan on low to medium heat. You don't want the heat to be any higher than that because the butter will splatter and you will run the risk of burning the butter.
  • 3. Stir the butter intermittently as it heats up. Continue to heat and stir the butter until the butter begins to boil in the pan.
  • 4. Watch the butter boiling to see if any foam develops on the top of the butter. If it does (and it most likely will) then you should remove the foam off the top of the butter using a wooden spoon. You can get rid of this foam by putting it down the sink or throwing it away.
  • 5. Continue to boil the butter and remove the foam until there is no foam remaining. What is left in the pan should now be clear in its color.
  • 6. Remove the pan from the heat and let it sit until it cools naturally. This should take approximately twenty minutes but may take shorter or longer depending on your kitchen's temperature, the size of the saucepan that was used and other factors. Make sure that the butter is completely cool before you proceed.
  • 7. Take the butter that is completely cooled and strain it. Most people will do this by pouring it through a thick wad of cheesecloth. You may also do it through the use of a very, very fine strainer.
  • 8. Place the strained liquid into a jar or container which can be sealed. Most people will choose to use a glass jar for this; however any container that can be sealed air-tight will be suitable to the project.
  • 9. Smile; you have just created your ghee!

The ghee that you make in your own kitchen can be stored in the container for a long time without going bad. Feel free to save it and use it again and again in all of the recipes that you find which call for this product. It should be stored on a shelf in a cupboard or pantry rather than refrigerated although some people do opt to keep their homemade ghee in the fridge.


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