Simple, Homemade Ghee Recipe. It is very fragrant and has a rich nutty taste. It is an integral part of Indian cooking. You will learn today how to make ghee from butter. YES, just one ingredient - BUTTER!!
Melt butter. Take butter in a heavy bottom pot on medium heat and let it melt completely.
It foams up and starts bubbling. As butter gets hot, it starts to foam up and bubbles rapidly. Keep simmering on medium heat (no need to stir)
Begin to separate milk solids.Within a few minutes, the butter turns yellow to light golden color.Also, the foam turns into tiny bubble foam (a thin layer). Milk solid starts to separate and will settle down at the bottom. Butter stops bubbling and starts simmering with some sound (that simmering sound because of the water content in it).
Milk solids turn brown. Continue simmering until the liquid turns golden yellow in color. Milk solids (that settled at the bottom) turn brown and caramelize. No more simmering sound (as all the water/moisture is evaporated).
Turn off the stove and the ghee will continue to cook in the hot pan and the milk solids will get even a little more brown color. Let it cool down slightly (around 5 mins).
Strain the ghee. Place a clean strainer over the clean jar. Pour the ghee and pass it through the strainer. Lightly press the milk solids using a spoon or spatula to extract all the ghee. Discard the browned milk solids.
Let the ghee cool down completely then cover it with a lid. Store in a cool and dry place in your pantry.
Notes
Avoid overcooking: Ghee can burn easily within 20-30 seconds of overcooking. So be cautious. Remove the pot from the heat as soon as you see mild solids turn brown and the liquid is golden yellow. Plus, it will continue cooking in a hot pot even after turning off the stove.
Use a heavy bottom pot, otherwise, milk solids will brown faster and burn easily.
Use stainless steel pot, because of the light-colored pan you can see the color change as is ghee is cooking. If using dark colored pan (e.g. HexClad) then it is hard to notice browned milk solids.