How-to Make Ghee from Scratch
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 clarified butter that's packed with flavor and health benefits.
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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.