How to make ghee at home

Easy-to-follow recipe for making ghee at home. Once you make ghee at home, you will never buy ghee from the shops, ever. I promise. Get cooking now!

Cook Time: 15

Total Time: 15

Course: Home made

Cuisine: Indian, Punjabi

Servings: grams

Calories: 14kcal

Author: Kanwal Kaur

Set a pan with thick bottom on the lowest setting for heat and add butter
Make sure to stir butter continuously to prevent the butter from sticking to the bottom of the pan and burning. It's extremely important to keep the heat very low and to stir continuously as the butter can burn very easily
If there are any impurities in the butter, these will float to the top. Skim them using a strainer as they float to the top
Continue to stir until you notice that the brownish solid matter settling towards the the bottom of the pan. The solid matter indicates that the fat has separated from the solid matters and all the water has evaporated. Cook for another minute or so after that solid matter appears
The amount of solid matter that will be produced depends on the kind of milk and butter you use. Butter made from pasteurised milks or shop-bought butter produces very little solid matter
Making the oil shouldn't take longer than 10-15 minutes depending on intensity of heat or whether or not your butter is cold
Once the ghee has cooled down (but still liquid), strain it and save it a cold or glass container. Avoid using plastic container to store ghee as it can spoil it
Do not throw away the solids as you can use it for making dough for delicious parathas

The quantity of ghee made from milk depends on a number of factors. The buffalo milk has higher fat content and more solids than cow's milk.

Use the milk solids to make dough for the parathas