How to Make Ghee

If you are unfamiliar with ghee, it is a wonderful healthy fat to have around. It is also known as clarified butter. Because it has a high smoke point, it is safe for frying. Ghee does not need to be refrigerated; it is shelf stable for many, many months. Additionally, because the milk proteins are removed, it is often safe for people who are lactose intolerant. Making ghee at home is easy and doesn't take more than 15 minutes.

Ingredients:
1 lb. butter

 
Melt the butter slowly on the stovetop over medium heat. Once it is melted, it will be foamy at the top.
 
 
Use a slotted spoon to skim off as much of the foam as you can. Continue to let the butter heat for about 5 to 10 minutes. The butter will turn perfectly clear so you can see all the way through; you will see the milk proteins settle at the bottom. At this point the ghee is done.
 

Use a cheesecloth to strain the ghee into a jar. Wait for it to cool before putting a lid on it. The ghee will remain a liquid at room temperature, or turn solid in the refrigerator.


You will get almost as much ghee as you had butter. Making your own ghee is very economical. You will also get a much higher quality ghee than is available from a health food store, if you buy a good grass-fed butter.

Printable: How to Make Ghee

5 comments:

  1. Great tutorial! I'm totally spoiled, for years I lived in an area with a huge East Indian population where you could buy large, cheap containers of ghee at the corner store so it was easier to just buy some ;p I've moved so it's time to start making it!

    I'd love it if you would consider sharing this on my blog's new link up, Waste Not Want Not, a place for frugal, healthy living tips and recipes :)

    http://www.poorandglutenfree.blogspot.com/2012/10/waste-not-want-not-wednesday-2.html

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  2. When you clarify butter you remove both the Lactose and the Casein. Lactose is the milk sugars and Casein is the milk proteins.

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  3. Thank you! This worked well! I used a pasture fed cultured butter, I yielded about 12 oz (maybe a little bit more) from a pound.

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  4. Does this taste like butter still? Would I still use it like regular butter?

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