How to make Ghee (Clarified Butter)

Written By Praveena Gudipati on Wednesday, February 21, 2018 | 9:48 AM

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Ghee is an aromatic liquid that is made from butter. It is known as clarified butter. Butter that is heated to remove water and milk solids is what Ghee is, pure fat. Ghee has a higher smoking point which makes it great for deep frying and for day to day cooking. It's been a part of Indian cooking for ages.

A bowl of steaming hot rice topped with melted ghee is irresistible. As a child I used to love eating plain rice mixed with Ghee and pinch of salt. Ghee adds such a great flavor to any thing. It's a daily affair in south Indian homes to smother ghee on hot idli and feed it to kids. A bowl of Rice mixed with Dhal and Ghee is a comfort food for any South Indian. Also it's a must ingredient in many Indian sweets. Cow Ghee is also used in Ayurvedic medicines.

My Mom sill makes Ghee the old fashioned way, removing cream and storing, then churn it to make butter and then Ghee from heating butter. She used to send me the Ghee until I started making it. At my home I make Ghee frequently for my Kids. I've tried some store bought brands of Ghee but none of them don't even come close to the Home made version in flavor and aroma. More over I'm not sure how good they are and what went in.

I use Costco brand ; Kirkland unsalted sweet cream butter to make Ghee. You can use any brand of your preference.

One important thing, I like to heat till ghee is lil darker in color. Coz I feel it's more aromatic in that stage. Some people like it lighter. A while ago I made fresh Ghee for Vrat at my home and the priest said that the aroma of the Ghee reminds him of his Mom's Ghee.

Ingredients:

4 butter sticks (4oz each or 1lb)
(I used Kirkland brand unsalted sweet cream butter from Costco)

Total time :

30minutes or till proper color achieved

Check these recipes using Ghee or to go with Ghee:

Also try my home made Masalas :

Charu (Rasam) powder

Ghee Recipe

Take a thick vessel. I always use a stainless steel vessel.
Add butter sticks, I used 1 lb.
Heat on low flame until you see the dark color milk solids in the bottom. For me it took 30 minutes. Time depends on how much butter and the flame. I like to make it on low-medium flame so I don't end up burning it, incase I step aside few minutes. Keep a timer for 20 minutes so you can check once.You do not need to stir or mix.
The liquid will be darker like shown in above picture. But look at the liquid in spoon with golden color.
Once it's cools down it will turn lighter so don't worry. According to me this is the way Ghee should look. If you want the golden yellow color, turn off earlier. Below pic shows how my Ghee looks liquid and in solid state.
Once Ghee is warm, and still is in liquid form, filter it into a bottle. Use a sieve or Tea filter.
Store in a glass, Ceramic or steel container. Never use Plastic for oils. I use these cute bottles