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–+ servings

Make Perfect Ghee without Burning or Undercooking

Aanchal Gupta
The most common problem is that ghee gets overcooked or we don't cook it enough and it gets spoilt very quickly.Shared tips on how to make perfect ghee at home from unsalted butter.Learn how to make this traditional,ayurvedic preparation at home in a simple, fussfree method.
Print Recipe
Cook Time 30 minutes
Total Time 30 minutes
Cuisine Indian
Servings 8 cups

Ingredients
  

  • 64 ounces/4 pounds Unsalted Butter
  • Large stainless steel pot
  • Strainer/sieve/cheesecloth/muslin cloth

Instructions
 

  • Unwrap the butter and place in a steel pan.
  • Bring to a boil.
  • The butter will froth and may spill over, use a large pan.
  • Reduce heat to medium low and let it simmer.
  • There is no need to stir.
  • When the froth on top starts turning a little brown, sprinkle a few drops of water to the ghee. There is a DISTINCT CRACKLING SOUND. This means the Ghee is done.
  • Remove immediately from stove and let it cool.
  • Use a strainer or cheesecloth to strain the ghee from the solids left at the bottom.
  • Do not cover the jar till the ghee has cooled completely.
  • The color of the ghee will turn lighter when it cools.

Notes

Use a large pan as the ghee will initially froth and can overflow. When you hear a crackling sound, that means there is no moisture left in the ghee and its done. Move from stove as it continues to cook from its residual heat.
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