Monday, August 29, 2016

Homemade Ghee with video | Clarified Butter | Grainy Homemade Ghee

Ghee is nothing but clarified butter used in Indian cooking extensively.It's so flavorful and stays well at room temperature for months unlike butter. Making ghee at home is super easy and way cheaper and flavorful than the store bought ghee. All you need is butter!!! For aromatic ghee, i would recommend to use cultured butter, but sweet cream butter also works fine. 

I have been making ghee at home for years now and can't remember when was the last time i had bought at store. If you can make it easily at home why do you need to buy at store ,right??  Here in the post/video i have included all the tips to make ghee, even beginners can't go wrong with this.

After lot of trials, i had came to know that the slow cooking and the cultured butter gives the exact grainy texture of ghee.So be patient and don't leave the butter unattended not even for a min while making ghee. And also, you have to very careful at the end of the ghee making process.

Once the sizzling sound stops and the foam raise up in the sauce pan(you can see the details in the ghee making picture/video below), immediately switch off the flame.If you're using electric stoves like me, remove the pan from the stove top and place it on kitchen table counter immediately because the residual heat from the stove top cook the ghee further and there is a chance of burning even after switch off the stove.

Homemade Ghee

Preparation Time : 5 mins | Cooking Time : 25 minsMakes : 1 cup (approx) 
Recipe Category: How to/Basic | Recipe Cuisine: Indian
Homemade Ghee, How to make clarified butter, Ghee ,Ghee from butter, Ghee is nothing but clarified butter used in Indian cooking extensively.It's so flavorful and stays well at room temperature for months unlike butter.
Home made Butter -2 cups

First take the butter from the freezer and let it comes to room temperature.Heat the heavy sauce pan in low flame.I have number setting in my stove and i use 4 setting throughout the process.Add butter into the pan and allow to melt.
Once the butter is completely melted,you can see the thin white foam on top, below the foam you can see the melted butter as yellow in color.
Once the butter gets heated, it will start to boil and you can hear the sizzling sound.
Allow the butter to boil for minimum 12- 15 mins,once the butter is fully clarified, the sizzling sound will stop and also it forms lots of small bubble like foam and it's started to rise up in the sauce pan.
At this stage, add the drumstick leaves and switch off the stove and place it on kitchen counter. Moisture from the drumstick leaves makes the ghee to splutter for few secs and then it stopped.
Once the residue settles at bottom and the ghee comes to room temperature, strain the ghee from residues and the drumstick leaves and store in clean container. Dont discard the residues and drumstick, it will be very tasty when you mix it with rice and season with pinch of salt.
Yummy, Flavorful ghee is ready, it solidifies after few hours. For more kitchen basic recipes, check out here 

  • Stir the ghee in between to avoid burning at the bottom.
  • Cooking on the low flame helps to get grainy texture.
  • Adding drumstick leaves enhance the flavor of ghee.
  • Making ghee from the cultured butter is more flavorful than sweetened butter.
  • Keep the flame in low medium for the entire cooking time.
see those grainy texture, my favorite

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