Learn how to make ghee at home with this easy step-by-step guide. Discover the secrets to creating rich, golden ghee, perfect for cooking and baking. Elevate your dishes with this nutty butterfat that’s packed with flavor and health benefits.
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Post Author: Walaa Eskander
What is Ghee
Ghee or Samna as we Egyptians call it, often referred to as “liquid gold,” is a culinary treasure that has been revered for centuries across various cultures, including India and Egypt. Its rich, nutty flavor and numerous health benefits make it a staple in kitchens worldwide. But what exactly is ghee, and how has it influenced both ancient and modern Egyptian cuisine.
“Dairy products like milk, cheese and butter (or ghee) were another important part of ancient Egyptian cuisine, although these were likely consumed more often by wealthier Egyptians and priests. The same goes for meat, which for most of the population was consumed only on special occasions. Scenes depicted on tombs show how animals were butchered and prepared, how they were hunted and how they were consumed.” Kenzy Fahmy
Ghee Recipe Credit
Walaa Eskander, is a proud Egyptian currently living in San Diego, CA. With a background in software engineering and digital marketing, she has successfully balanced a dynamic career with the joys and challenges of being a mom to three wonderful children. Walaa’s deep-rooted passion for Egyptian cuisine and the rich history that accompanies it is a driving force in her life. She delights in exploring and sharing the stories behind traditional dishes, connecting her love for food with her cultural heritage.
Ghee Ingredients
- Butter: Full fat and grass fed butter is preferable.
- Salt: Use fine see salt or Himalayan salt.
How to Make Ghee from scratch
Step 1: Add the butter to a cast iron pot (or a non reactive pot), add the salt and heat over medium-hight heat.
Step 2: Keep stirring every now and then to avoid scorching the pan bottom.
Step 3: When the butter start to boil vigorousl, lower the heat to medium-low and keep stirring more frequently. You know ghee is almost ready with you start seeing the liquid getting more clear.
Step 4: When ghee turns golden pink, that means it is ready and you will see all milk solids at the bottom. Turn off the heat and wait until it is cooled down a bit.
Step 5: Use a fine mesh sieve or a strainer lined with cheese cloth to strain your liquid golden clarified butter in the glass jars and to catch any Morta (A byproduct of ghee used as a spread in Egyptian cuisine) and keep it in a clear container.
Frequently Asked Questions
Is Ghee and clarified butter the same thing?
Ghee and clarified butter are similar but not exactly the same. Both involve removing the water and milk solids from butter, but the key difference is that Clarified butter is made by melting butter and skimming off the milk solids. As for ghee, it is goes a step further. After the milk solids are separated, they are allowed to brown before being strained out. This gives ghee a nuttier flavor and a longer shelf life, even without refrigeration. So while both are forms of butterfat, ghee has a more intense, caramelized flavor compared to clarified butter.
How long does it take to make ghee?
It usually takes about 20-30 minutes to make ghee, depending on the quantity of butter and the heat used.
How do I know when the ghee is ready?
Ghee is ready when the milk solids at the bottom turn golden brown, and the butter has a fragrant, nutty aroma.
Can I use salted butter to make ghee?
Yes, but it’s generally better to use unsalted butter to avoid the ghee having a salty taste.
How should I store ghee?
Ghee can be stored in an airtight container at room temperature for several months or in the refrigerator for longer shelf life.
Why does my ghee solidify?
Ghee solidifies at cooler temperatures, which is normal. However, It will melt back to liquid form when warmed.
Can I use ghee in place of regular butter or oil?
Yes, you can use ghee as a substitute for butter or oil in most recipes, especially in high-heat cooking.
What can I do with the leftover milk solids?
You can use the milk solids (Morta) to jazz up multiple dishes such as eggs, roasted duck or simply spread on toast.
Is homemade ghee healthier than store-bought?
Making ghee from scratch at home allows you to control the quality of ingredients, making it potentially healthier and more affordable than some store-bought versions that may contain additives.
What type of butter should I use to make ghee?
For the best flavor and nutritional benefits, use unsalted, high-quality butter, preferably grass-fed,
Check Egyptian Recipes to Make with Ghee
- Molokhia (Jute Mellow Soup)
- Ruz Mu3amar (Bake Rice)
- Baid Meza’lil (Egyptian Fried Eggs)
- Khak (Egyptian Festive Cookies)
Walaa’s Notes
- Making ghee from scratch is actually pretty easy, in a a way the only skill you need here is patience.
- Butter is simply fat+water+some milk solids that makes it not shelf stable, you have to keep it in the fridge or freezer. Don’t get me wrong, butter is magnificent on its own on a piece of toast, in cookies, over fresh pancakes. But ghee is something else.
- By transforming butter to ghee you will have a shelf stable precious product plus a bonus product which is Morta.
- Morta is the milk solids that came out after evaporating all water from the butter and getting the fats out. In my opinion, Morta is so underrated Imagine adding this salty delicacy to some sunny side up in the morning, or with dried toasted Baladi Bread. And because the Egyptian Kitchen is a zero waste kitchen, morta is traditionally used in making the Mesh which is the aged cheese made by women in the Egyptian countryside.
How-to Make Ghee from Scratch
Equipment
- 1 non reactive pot preferably, stainless steel or a cast-iron dutch oven
Ingredients
- 1 kg high grade grass fed butter
- ½ teaspoon sea salt , optional (see notes)
Instructions
- Add 1 kg butter to a cast iron pot (or a non reactive pot), add the 1/2 teaspoon salt and heat over medium-hight heat.
- Keep stirring every now and then to avoid scorching the pan bottom.
- When the butter start to boil vigorousl, lower the heat to medium-low and keep stirring more frequently. You know ghee is almost ready with you start seeing the liquid getting more clear.
- When ghee turns golden pink, that means it is ready and you will see all milk solids at the bottom. Turn off the heat and wait until its cooled down a bit
- Use a fine mesh sieve or a strainer lined with cheese cloth to strain your liquid golden clarified butter in the glass jars and to catch any Morta (a byproduct of ghee used as a spread in Egyptian cuisine) and keep it in a clear container.
Nermine's Notes
- To avoid any molding, disinfect your glass jars thoroughly with some voanger before transferring the ghee to them.
- 1 kg of butter will yield to 3 1/2 cups of ghee.
- Scale up the recipe by multiplying the ingredients.
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As a Hindu we don’t add salt when making butter ghee due to religious purposes.
Hi Basmathee, Thank you so much for this valuable info.
I added you comment to my post. Thank you so much.