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Ghee
Clarified butter, homemade in 20 minutes
🌱 Beginner🧂 Base Recipe🥛 Vegetarian🕐 22 min
Butter with the water and milk solids cooked out of it. What remains is pure butterfat: nutty, able to handle very high heat, and shelf-stable at room temperature for months. Homemade, it costs a third of the price.
🌱 Beginner: Nothing here can go wrong. If you can boil pasta, you can cook this.
Prep2 min
Cook time20 min
Total22 min
Servesabout 400 ml
Contains:
Milk
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 1✅ All set to cook!
Method
0 of 4🎉 All done — enjoy!
- Melt the butter in a heavy pot over low heat. Don't stir.
- It will foam up. Leave the foam alone - it settles back down on its own later.
- After 12–18 minutes the bubbling nearly stops, brown flecks settle at the bottom, and it smells nutty. That is the moment: take it off the heat immediately.
- Pour through a fine sieve lined with paper towel into a clean, dry jar.
Tips
- The smell is the timer, not the clock. As soon as it smells of caramel and nuts, it's done - ten seconds later it turns bitter.
- The jar must be completely dry. One drop of water can make ghee go moldy.
- Don't throw away the brown flecks: mixed with a little jaggery, they are a sweet treat in India.
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