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How To Make Ghee From Scratch

Homemade Ghee Recipe | Making Ghee From Butter

Advika
Ghee known as clarified butter is one of the most sacred ingredient in an Indian kitchen. I serve white rice with a dollop of ghee as the first thing in a meal. Ghee has the property to lower body heat and it is an excellent moisturizer. I use it on my chapped lips and they heal and recover so fast. Since they are edible and it remains frozen in my part of the world during winters.
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Prep Time 0 mins
Cook Time 10 mins
Resting Time 15 mins
Total Time 25 mins
Course Dip
Cuisine Indian

Ingredients
  

  • 250 - 300 gm unsalted butter sticks

Instructions
 

Stove Top Method

  • Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. DONOT USE A PLASTIC TEA STRAINER. It will melt in the heat. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.

Pressure Cooker Method

  • dd 1/4th cup of water to the cooker and cover it with weight. Heat on a high flame. If you get the first whistle between 1 and 2 mins, your PC is perfect for an OPOS start.
  • In a 2L pressure cooker, add butter and cover with the lid. Put the whistle on.
  • Cook for 5-7 minutes on high. It will whistle every 8 to 10 seconds.
  • When there is no whislte for 30 seconds or so, then it means that all moisture in the butter is evaporated. When you hear a cracking sound, turn off the flame and let the pressure settle down
  • Open the cooker after 15 minutes. The ghee is ready with zero effort.
  • I use the pan to make rasam.
  • Please make sure to remove the ghee from the pressure cooker immediately after the pressure has settled down as you don’t want the water to be formed on the lid after it had cooled completely. Remember our science lesson – condensation will happen and water droplets will be formed on the inside of the lip. You DONOT WANT ANY WATER in the ghee for longer shelf life.
Keyword Homemade Ghee
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