Homemade Ghee

Ghee is a staple in Indian cooking, and for good reason. It's incredibly flavorful, shelf-stable, and can be used in a variety of dishes. While you can buy ghee at most Indian grocery stores, it's also incredibly easy to make at home. With just one ingredient—unsalted butter—you can have a batch of homemade ghee in about 30 minutes.

Ghee has been used in Indian cooking for centuries. It is believed to have originated in the Vedic period, when it was used as a sacred offering in religious ceremonies. Ghee is also an important part of Ayurveda, the traditional Indian system of medicine. It is believed to have numerous health benefits, including improving digestion, boosting immunity, and reducing inflammation.

Prep time: 10 | Cook time: 30 | Serves: 8

Ingredients

• 1 lb unsalted butter

Instructions

1. Cut the butter into small pieces and place them in a saucepan over medium-low heat.
2. Stir the butter constantly as it melts until it begins to foam.
3. Reduce heat to low and continue stirring.
4. The milk solids will separate from the butterfat and sink to the bottom of the pan.
5. Continue stirring until the milk solids are a golden brown color.
6. Remove the pan from heat and strain the ghee through a cheesecloth-lined sieve into a glass jar.
7. Store the ghee in the refrigerator for up to 3 months or in the freezer for longer storage.

Why It Works

• Using unsalted butter ensures that your ghee has a clean flavor.
• Cooking the butter over medium-low heat allows the milk solids to separate from the butterfat without burning.
• Stirring the butter constantly prevents it from scorching.
• Straining the ghee through a cheesecloth-lined sieve removes any remaining milk solids.