How to make Ghee


  • Unsalted butter - 1pound
  • Curry leaf - 5
  • Dry red chili - 1

How to make Ghee


Ghee also known as clarified butter is actually made by removing milk solids and moisture content in the butter. Since the moisture content has been removed, ghee can be stored without refrigeration for longer time. It stays semi solid in room temperature and solidifies in cooler weather.It has higher smoking point than butter.
  1. Unwrap the butter sticks and melt it in a heavy bottomed vessel at a low heat. Butter tends to burn at high heat. Heat setting at 3 is ideal for first timers.
  2. When the butter gets liquefied, froth appear at the top with boiling sound. Butter at this stage tends to splutter, so it is better to make the ghee in a deep vessel. Do not cover the vessel at anytime while making ghee.
  3. In about 5 minutes froth will start to subside. The temperature at this time will be at around 160 to 170 degrees. Add 5-6 curry leaves and a broken red chili to the butter. Curry leaves and red chili give flavor to the ghee.
  4. At about 190 degrees or after 5 minutes froth will mostly subside. If you blow the liquid, you might be able to see the bottom of the vessel with some sediments settled down. The boiling sound will fade and you will hear a hissing sound. When the sediment colour turns to golden yellow, turn off the stove and move the vessel away from heat and let it cool.
  5. The whole process takes about 25 - 30 minutes. When the ghee is leukwarm, filter it to a glass or metal container. Do not close the lid till the ghee is completely cooled, otherwise moisture gets trapped in the ghee and shortens the shelf life. 1 pound of butter yields 1 1/2 cups of ghee.

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