US Customary Metric. Instructions Slice the butter into cubes and place in a small pot on low heat. Melt the butter and bring to a simmer. After several minutes, foam will form on top and it may sputter a bit. Use a spoon to skim off the top foam.
You'll need to repeat this a few times. Continue cooking the ghee on low for another minutes, or until the middle layer is translucent and the smell is fragrant. You should also start to see some milk solids at the bottom of the pan.
When the ghee is done, turn off the heat and let it cool for a few minutes. Then strain the ghee through a nut milk bag, cheesecloth or coffee filter into a glass storage container. Lisa's Tips The recipe makes approximately 2 cups of ghee.
Calories: kcal , Fat: 14 g , Saturated Fat: 8 g , Cholesterol: 36 mg. Course: sauce. Cuisine: Indian. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Leave a comment below and share a photo on Instagram. Tag downshiftology and hashtag it downshiftology. You May Also Like Next Post » Classic Potato Salad. Leave a Comment Cancel reply All comments are moderated before appearing on the site. Recipe Rating Recipe Rating. Leah M Johnson — October 24, pm Reply.
I hope to try this in the coming week. How long can ghee be safely stored on the shelf? Downshiftology — October 25, pm Reply. Marietta — October 11, am Reply. April — October 4, am Reply. Lisa Bryan — October 23, am Reply. Yes, it is. And I just wash the nut milk bag with soap and water under the faucet. Josepha Wennekes — October 2, am Reply. Jenn L — August 28, pm Reply. I always make my ghee with salted grass fed butter instead of unsalted…. Downshiftology — August 30, am Reply. When you remove those, the smoking point of butter goes way up: from about degrees to degrees or more.
Start with the highest quality butter you can. Salted or unsalted will work, though some insist that the best ghee is made with unsalted butter. Put the butter in a saucepan. It will melt faster if you cut it up a bit first. Turn the heat to medium-low. After the butter melts, it will start to bubble and separate. Skim the whey off. Continue to cook the butter until it turns clear and the milk solids sink to the bottom.
Or you can continue to cook your butter to make ghee. Ghee is incredibly forgiving and incredibly delicious. Even if it's a bit darker, it is probably still usable. Taste it. If it doesn't taste bitter? Use up that liquid gold! Absolutely nothing wrong.
Ghee is like coconut oil. It is semi-solid at room temperature, and solid in cold rooms. This is normal. Just enjoy the fruits of your ghee making labor and don't worry so much. Over time though, as you become more familiar with how it tastes, you might realize you prefer it on your popcorn rather than butter. Or you might like it with toast.
Use it however you want. There are no ghee rules, nor, as far as I know, any ghee police that will come after you. I use it to cook veggies or meats, in rice , over everything except maybe bacon. I wish I could say there was a complicated recipe for this but it's really very simple. For me, there's nothing better than ghee on top of my pressure cooker dal and rice recipe. It is also very important for Indian desserts, such as Pakistani Zarda recipe. And during Ramadan, ghee, with its satiety factor during fasts, is very important in Haleem recipes.
There's literally NO advantage to doing it in the Instant Pot. Just like you would on the stovetop. You can't use a lid. You can't cook it under pressure since you want the water to evaporate and the milk solids to separate.
Instead of using your Instant Pot, just use a small 1. Another method that isn't optimal to produce the results you want as fast as you want. Ghee requires a steady boil to cause the milk solids to separate and fall to the bottom of the pan.
Here's how you do it:. If you found this helpful, make sure you share it on Facebook and Pin for later to make it again. Don't forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don't forget to pin this recipe for later! Originally Published March Hi I made Ghee twice. The fist batch I made the day before came out perfect!
I made 17 half pint jars. Yesterday I made 7 pints. When I checked them this morning. What did I do wrong? Is it safe to reprocess the ghee and use it? The milk solids stick to the bottom of dutch oven just like yours. The ghee is done but now how to clean dutch oven. Turned out perfectly the first time. I simmered much slower so took about 45 mins but I was worried I would burn it. Thank you for such a good video to watch and see how it changes as you cook it. Neighbors are Amish and I have used unsalted grass fed butter that they have made I must not be woke enough!
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