Homemade Ghee Recipe

It is critical to use unsalted butter to make ghee; and for the most flavorful result, use cultured butter. Organic Valley and some—but not all—European-Style butters are both cultured and unsalted. This recipe is easily doubled or tripled but requires increased cooking time. Makes about 2 cups

1 pound cultured, unsalted organic butter

Place the butter in a heavy quart saucepan and melt over medium heat, do not cover the pot. When the butter starts foaming, reduce the heat and simmer uncovered and undisturbed for about 30 – 40 minutes, depending upon the heat and weight of the saucepan. As its water content vaporizes, it will foam and you’ll hear tiny, sharp crackling noises. The ghee is ready when it:

• Changes from a cloudy yellow to clear golden color
• Develops a popcorn-like aroma
• Stops foaming and making crackling noises
• Develops a thin, light tan, crust on the nearly motionless surface
• The milk solids at the bottom turn from white to tan

Keep a close watch on the ghee and remove from the heat when done. (If overcooked, it browns and starts foaming.) Let cool until it is just warm.

Pour through a fine sieve or through several layers of cheesecloth into a clean, dry glass storage jar. Discard he strained out solids. When the ghee is completely cool, cover tightly and store in a dry place away from direct sun light. It doesn’t require refrigeration. Always use a clean spoon to dip into it.

Variation:  Oven-made Ghee

Preheat the oven to 300 degrees F. Put the butter in a 1½ to 2 quart casserole or oven-proof pot. Place the butter in the oven without a lid and allow it to clarify, undisturbed, for 1 hour. As it boils and foams the water content vaporizes and if you open the oven you’ll hear tiny, sharp crackling noises. The ghee is ready as detailed above.

Remove the ghee from the oven. Skim off the crust and, if desired, use it as a flavoring agent.

May you be well nourished,

Rebecca Wood

One Response to Homemade Ghee Recipe

  1. I’m so sorry to contradict but 15-30 minutes is not sufficient to remove all milk solids!! Only because I’m passionate I’d like to suggest you try my suggestions from your main “ghee” page (I have posted a long comment there)
    In contrast to your recipe, if you remove the scum (which is the whey protein that surfaces on the top) and stir further, you will have more of the whey protein come up to the surface (while casein protein settles).. if the scum or whitish film is not removed, it then settles to the bottom and browns faster!! You see the significance of the continuous removed of the scum to achieve a totally clarified product! For some reason the casein at the bottom takes longer to brown and that is why you could have a golden yellow, and not brown, liquid gold of ghee at the end of a long ghee-making process! Cheers!

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