How to make ghee and clarified butter
Here is the recipe for how to make ghee and clarified butter at home. You only need one ingredient and 30 minutes of spare time. Ghee is perfect for a keto diet and has a high smoke point, making it ideal for cooking.
Table of Contents
What is ghee/clarified butter?
Ghee, also known as clarified butter, is a popular ingredient in Indian cuisine and has been used in Ayurvedic medicine for centuries. Ghee is an amazing product that can be beneficial in many ways. Since ghee is a pure fat, it is also an ideal product for keto, low carb, paleo, many medical protocols, and just about any diet.
Ghee butter benefits and why you should make it
Ghee butter is often called “liquid gold” and that’s why:
- Ghee is rich in fat-soluble vitamins such as vitamin A, D, E, and K and is an incredible source of healthy fats. They are essential for the immune system, vision, skin, brain and bone health.
- Ghee has a high smoke point meaning you can heat it to a higher temperature and not be afraid of causing the breakdown of harmful substances. That is especially important for people on medical protocols. The smoke point of ghee / clarified butter is 230°C / 450°F, which makes it ideal for cooking, especially frying and sautéing.
- Ghee is a great butter alternative for lactose and casein sensitive people, because during the clarification process, the milk solids, including lactose and casein, are removed from ghee.
Difference between clarified butter and ghee
Ghee is almost the same as clarified butter, they are both forms of butterfat that have been separated from the milk solids and water content of butter, the difference is that ghee requires one additional step of preparation-caramelisation of milk solids and it gives ghee this nutty, rich flavor, taste and amazing golden color. Ghee can be used for a much longer period of time, at least for several months.
GHEE | CLARIFIED BUTTER | |
SHELF LIFE | up to one year in the fridge or several months at room temperature | few weeks in the fridge |
TASTE | rich, nutty, intense | neutral, buttery |
PROCESS | includes caramelization of milk solids | no caramelization |
COLOR | golden | yellow |
How to make ghee and clarified butter at home
What butter to use?
Use high-quality unsalted butter with high fat content, at least 82,5 %, ideally- grass fed, organic butter.
How much butter to use?
It depends on the desired amount of ghee you need and want to get in the end. I prefer using 500-750 g of butter at once.
However, I recommend using at least 500 g of butter. It would fill one medium-sized jar, and it is the optimal amount in my opinion.
On average, you can expect to get 20-25% less ghee from the total amount of butter.
Step by step instructions
The process of making ghee and clarified butter is very simple and effortless. Let the butter melt and simmer. And watch it from time to time, so it won’t burn. Adjust the temperature if needed. You can see the whole process of making ghee in the photos below.
Place the butter in a medium saucepan and heat it over medium-low heat until it is completely melted.
As it melts, the butter will separate into three layers: milk solids on the bottom, foam on the top, and liquid fat in the middle.
Allow the melted butter to simmer over low heat.
You will notice the foam appearing and the butter starting to bubble.
Once the foam has formed, you can carefully skim it off the surface without stirring the butter.
As the simmering continues, small, clear bubbles will start to appear on the surface. At this stage you can strain the liquid to get a clarified butter. To get ghee butter you need to continue the process.
Simmer the butter further until the milk solids on the bottom turn slightly brown, and you can smell a pleasant nutty aroma and flavor. This indicates that caramelization is complete.
Allow the butter to cool down for a bit. Prepare a fine-mesh strainer, a clean and dry jar or container, and several layers of cheesecloth/gauze, or paper towels.
Strain the butter through the strainer lined with the chosen material into the jar or container. This process will remove all the milk solids, leaving you with a splendid batch of ghee butter.
Let the ghee cool at room temperature, and if desired, store it in the fridge.
How to store ghee and clarified butter?
- Use a clean, absolutely dry container or a jar.
- Keep it in a dark, cool place.
- Use dry, clean utensils when scooping from the jar.
Ghee would have a firm, grainy texture when you keep it in a fridge and stay liquid at room temperature.
How long does homemade ghee last?
If stored properly, ghee can be stored for a very long time.
In the fridge: up to a year.
At room temperature: at least 3 months.
How to use ghee and clarified butter?
- First of all, use it for frying and sautéing. Fry eggs, steak, vegetables, and whatever you want.
- Use it for cooking as you would use any other cooking oil.
- Add to bulletproof coffee, cacao and other keto drinks.
- Use it as a substitution for usual butter if you are lactose or casein sensitive or just decided to cut out dairy.
Nutritional value
Total carbohydrate 0 g
Dietary fiber 0 g
Total sugars 0 g
Net carbs 0 g
Total fat 14 g
Saturated fat 9 g
Cholesterol 35 mg
Protein 0 g
Disclaimer: The nutritional value provided is based on general information and should not be considered as a substitute for professional dietary advice or medical guidance. The values are derived from reputable sources, such as food databases or nutritional labels, but there may be variations in nutrient content depending on factors such as brand, preparation methods, and serving sizes.
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How to make ghee and clarified butter
Here is the recipe for how to make ghee and clarified butter at home. You only need one ingredient and 30 minutes of spare time. Ghee is perfect for a keto diet and has a high smoke point, making it ideal for cooking.
Ingredients
- butter 500 g
Instructions
To clarify butter and make ghee, follow these steps:
1. Place the butter in a medium saucepan and heat it over medium-low heat until it is completely melted. As it melts, the butter will separate into three layers: milk solids on the bottom, foam on the top, and liquid fat in the middle.
2. Allow the melted butter to simmer over low heat. You will notice the foam appearing and the butter starting to bubble.
3. Once the foam has formed, you can carefully skim it off the surface without stirring the butter. Keep the foam as it adds a delicious flavor to any dish.
4. As the simmering continues, small, clear bubbles will start to appear on the surface. At this stage you can strain the liquid to get a clarified butter. To get ghee butter you need to continue the process.
5. Simmer the butter further until the milk solids on the bottom turn slightly brown, and you can smell a pleasant nutty aroma and flavor. This indicates that caramelization is complete.
6. Allow the butter to cool down for a bit.
7. Prepare a fine-mesh strainer, a clean and dry jar or container, and several layers of cheesecloth/gauze, or paper towels.
8. Strain the butter through the strainer lined with the chosen material into the jar or container. This process will remove all the milk solids, leaving you with a splendid batch of ghee butter.
9. Let the ghee cool at room temperature, and if desired, store it in the fridge.
