Homemade Ghee Recipe

Step 1: To begin making homemade ghee or clarified butter, first dice the butter into cubes so it melts faster when heated

Step 2: Place the chopped butter in a heavy bottomed saucepan, on a medium heat

Step 3: Begin to melt the butter and keep stirring occasionally until the butter melts completely

Step 4: Once the butter has melted completely and has been simmered for about 5 minutes or more on medium heat you will notice that the melted butter starts to foam and boil

Step 5: At this stage when you move the foam away, the liquid beneath is is still a solid yellow and not a clear liquid

Step 6: This is an indication that the butter has to simmer for a longer time

Step 7: Turn the heat to low and continue to simmer the butter

Step 8: After a few more minutes of simmering you will notice that the colour of the liquid below the foam will begin to turn clear

Step 9: At this stage the butter will foam again, and this indicates that the ghee is beginning to get ready

Step 10: Turn off the heat and allow the foam to settle down

Step 11: You will notice the clear golden brown liquid

Step 12: You will also notice that the milk solids have separated and have settled in the bottom of the pan

Step 13: Allow the ghee to cool slightly and then strain the ghee into a clean, dry jar

Step 14: The ghee can stored at room temperature for about 2 months

Step 15: Use the fresh homemade ghee to temper Dals, Vegetables, when making Parathas or even for Indian Halwa Recipe

Step 16: You can also add a dollop of ghee to Steamed Rice or a Hot Phulka