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Homemade-Ghee
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5 from 1 vote

Homemade Ghee

Homemade Ghee Flavoured with Curry Leaves, Clove & Methi
Course Appetizer
Cuisine Indian
Keyword Ghee, Purified Butter
Prep Time 2 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 57 minutes
Servings 5 Pax
Calories 150kcal
Author Girija Govindaiah
Cost S$14

Equipment

  • 1 Medium Kadai

Ingredients

  • 450 Gm Unsalted Butter Any Brand
  • 1 Pinch Salt
  • 5 No Clove
  • 10 No Curry Leaves
  • 1 No Beetle Leaves

Instructions

  • Ghee is a type of clarified butter that has been used in Indian cuisine for centuries. It's created by simmering butter to separate the milk solids and water from the pure butterfat. This process gives ghee a rich, nutty flavor and a higher smoke point than butter, making it a popular cooking fat.
  • Instructions:
  • Cut the unsalted butter into smaller pieces to ensure even melting.
  • Place the butter in a heavy-bottomed saucepan or a deep, thick-bottomed skillet.
  • Heat the butter over medium heat. As it melts, it will start to bubble and simmer.
  • Reduce the heat to low once it starts simmering. This will prevent the butter from burning.
  • Continue to simmer the butter. As it cooks, the milk solids will separate and start to settle at the bottom of the pan. The butter will also develop a clear, golden color.
  • Occasionally skim off any foam that forms on the surface.
  • Let it cook for around 20-30 minutes, Keep an eye on it to ensure it doesn’t burn.
  • Once the milk solids turn golden brown, and the bubbling noise starts to reduce, it’s an indication that the ghee is almost ready.
  • Remove the pan from the heat and let it cool for a few minutes.
  • Place a fine-mesh strainer or cheesecloth over a clean, dry glass jar or container.
  • Carefully pour the liquid through the strainer to separate the clear, golden liquid (the ghee) from the milk solids.
  • Allow the ghee to cool completely before covering it with a lid. It will solidify but remain spreadable at room temperature.

Notes

  • Make sure the utensils and containers used are dry to prevent any moisture from affecting the ghee’s shelf life.
  • Store the ghee in an airtight container at room temperature or in the refrigerator. It can last for several months without refrigeration due to its low moisture content.
Homemade ghee is aromatic and can enhance the flavor of many dishes. It’s also considered healthier than many other cooking oils due to its high smoke point and potential health benefits. Especially for kids.