Easy Homemade Ghee

Healthy, natural, tasty. Simple and accessible. Ghee from butter at home turns out to be a beautiful bright yellow color, and when it hardens it becomes lighter. It does not burn when frying like regular butter. It can be served with porridge, pasta, boiled potatoes, pancakes and pancakes.
cook time: 4h
Caleb Huxley
Easy Homemade Ghee

Nutrition Facts (per serving)

734
Calories
83g
Fat
1g
Carbs
1g
Protein

Ingredients (12 portions)

Basic:

Butter 240 g

Recipe instructions

Step 1

Step 1
How to make ghee from butter at home? Take good butter, preferably country butter or the highest fat content, usually 82.5%.

Step 2

Step 2
Chop the butter into pieces and place them in a saucepan in which you will melt the butter.

Step 3

Step 3
Pour some water into a larger pan, the exact amount depends on the volume and height of your pans. Place a pan with oil in it and put it on fire.

Step 4

Step 4
When the water boils, reduce the heat and leave the water at a gentle simmer. The butter will gradually begin to melt.

Step 5

Step 5
When all the butter has melted, a white foam will begin to form on its surface. Skim off the foam with a wooden spoon; it can be put into sauce or porridge or spread on bread. Boil the oil until it becomes clear, the whey has settled at the bottom, and new foam stops forming on top. Leave the oil for 2-3 hours at room temperature.

Step 6

Step 6
Place gauze folded in several layers into a strainer and strain the oil very carefully.

Step 7

Step 7
If some of the serum gets into the jar, it’s not a big deal. When the butter hardens, make a hole in it and drain the whey. Store ghee in a glass or ceramic container in a dark place. Bon appetit!

Additional rubrics

Related recipes