5 from 180 votes
How to Make Ghee
How to Make Ghee explains melting unsalted butter and gently simmering it to separate milk solids. The cooked butter is strained to remove solids, yielding clear, golden clarified butter with a fragrant aroma. This shelf-stable fat is used in cooking for its rich, nutty flavor and high smoking point.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
32
servings
Calories:
124 kcal
Course:
Condiments
Cuisine:
Indian
Ingredients
- 1 pound butter unsalted
Instructions
- Slice it up. Slice the butter into cubes and place in a small pot on low heat.
- Melt and skim. Melt the butter and bring to a simmer. After several minutes, foam will form on top and it may sputter a bit. Use a spoon to skim off the top foam. You'll need to repeat this a few times.
- Cook. Continue cooking the ghee on low for another 20 to 25 minutes, or until the middle layer is translucent and the smell is fragrant. You should also start to see some milk solids at the bottom of the pan.
- Strain and store. When the ghee is done, turn off the heat and let it cool for a few minutes. Then strain the ghee through a nut milk bag, cheesecloth or coffee filter into a glass storage container.
Cup of Yum
Notes
- This recipe yields approximately 2 cups of ghee from 1 pound of unsalted butter.
Nutrition Information
Calories
124kcal
(6%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
36mg
(12%)
Nutrition Facts
Serving: 32 servings
Amount Per Serving
Calories 124
% Daily Value*
| Calories | 124kcal | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 36mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.