How to make Ghee at home (Clarified Butter)

Ghee is an essential ingredient of Indian cooking. It is prepared by simmering milkfat to separate the milk solids from the fat.

Although it is known as clarified butter, there is a difference between the two. Ghee is heated for a long time until the milk residues are roasted without being burned. This gives it a rich, caramelized fat flavour, while the clarified butter is obtained at a relatively lower temperature and its preparation time is shorter. In both cases, as it is a highly saturated fat and without milk residues, it remains stable up to 250 ºC.

Ingredients:

  • 250g unsalted butter

Instructions:

-Add the butter to a pan on medium heat and let it melt.

-After a while, you will see white foam on the surface.

-Let it simmer and bubble away 20-25 minutes on low flame. Do not stir.

-You will start to see the milk solids at the bottom of the pan.

-From this moment carefully observe, because the milk solids must be caramelized without burning and this point of caramelization gives the authentic flavour of traditional Ghee.

-With a knife separate the foam from above to observe the bottom of the pan. If you see that the solids of the bottom are dark brown colour, turn off the heat.

-The whole process usually takes about 35-40 minutes.

-Put a thin cloth on top of a strainer and strain the ghee into a clean jar.

-When it is completely cooled it becomes semi-solid. Normally you can store it at room temperature, but if you want, you can put it in the fridge. This way it will last longer.

How to make Ghee at home (Clarified Butter)

 

How to make Ghee at home (Clarified Butter)

How to make Ghee at home (Clarified Butter)

Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Cuisine India

Ingredients
  

  • 250g unsalted butter

Instructions
 

  • Add the butter to a pan on medium heat and let it melt.
  • After a while, you will see white foam on the surface.
  • Let it simmer and bubble away 20-25 minutes on low flame. Do not stir.
  • You will start to see the milk solids at the bottom of the pan.
  • From this moment carefully observe, because the milk solids must be caramelized without burning and this point of caramelization gives the authentic flavour of traditional Ghee.
  • With a knife separate the foam from above to observe the bottom of the pan. If you see that the solids of the bottom are dark brown colour, turn off the heat.
  • The whole process usually takes about 35-40 minutes.
  • Put a thin cloth on top of a strainer and strain the ghee into a clean jar.
  • When it is completely cooled it becomes semi-solid. Normally you can store it at room temperature, but if you want, you can put it in the fridge. This way it will last longer.

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