Classic homemade ghee recipe
Ghee isn’t just clarified butter - it’s heritage in a jar. It’s the thing your parathas pray for and your dals dream about. Making it at home is easier than it looks and smells like nostalgia (plus, it’s a major flex when your kitchen smells like heaven).
Equipment
- Heavy-bottomed saucepan or kadai
- Fine mesh strainer or muslin cloth
- Airtight glass jar or steel container For storing
- Ladle or wooden spoon
Ingredients
- 1 kg unsalted white or yellow butter cow’s milk butter is ideal
Optional
- 5 g methi seeds for nuttiness
- 1 dried bay leaf or tulsi leaf traditional aroma booster
- 1 pinch salt to enhance flavor — optional
Instructions
Melt Butter
- Add the butter to a heavy-bottomed pan on low heat. Stir occasionally as it melts slowly into a golden pool.
Simmer Patiently
- Once melted, let it simmer gently. It will bubble, foam, and start to separate. Milk solids will sink, and the butter will clear up and turn golden.
Aromas Unleashed
- You'll smell a nutty, toasty aroma — that’s when you know you’re hitting the ghee zone. Add bay leaf or methi seeds now if using. Do not rush this part.
Check for Golden Goodness
- The ghee is ready when it turns a deep amber gold, and the solids at the bottom are browned (not burnt!). The foam on top will start to settle.
Strain & Store
- Turn off the heat. Let it cool for 5–10 minutes, then strain into a clean, dry glass jar using a mesh strainer or muslin cloth.
Cool & Seal
- Let it cool completely before sealing. Store in a cool, dry place. No need to refrigerate — it lasts for months!
Notes
- Use unsalted butter only for a clean, pure ghee flavor.
- For a nuttier taste, lightly brown the milk solids at the bottom.
- Always cook on low flame to avoid burning the ghee.
- The leftover brown solids can be mixed into roti dough, upma, or used as a toast spread (yes, really).
- Ghee strengthens with age — flavor deepens over time!
Nutrition
Serving: 5g | Calories: 45kcal | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg