Nothing quite compares to the magic of homemade, golden ghee. Ghee is considered one of Ayurveda’s top superfoods for its rejuvenating, nourishing and anti-inflammatory qualities. Keep reading to find out how to make ghee in 30 minutes!
Ghee is well known and loved for its many health benefits and endless uses (both in and out of the kitchen!). No longer is it only a staple in the Ayurvedic diet, it’s becoming more widely available around the world. But nothing can beat your very own homemade batch of organic ghee!
Keep it Simple
Making ghee is very easy, but it can feel a little intimidating on your first attempt. I tried to add extra detail to the instructions below to help troubleshoot any issues you might come across. But really, it comes down to just these 3 very (very) simple steps:
- Take organic, unsalted butter and heat it until it bubbles
- Simmer for about 20-30 minutes until the milk solids evaporate
- Strain and store in a clean, airtight jar
Here’s What You Need
- Organic unsalted butter
- That’s it – only one ingredient!
Equipment to Have Ready
- Large pot
- Spoon
- Muslin cloth (or any clean, fine mesh cloth to strain)
- Mason jar
Before Starting
The only ingredient you need is organic, unsalted butter. You can make any quantity you like. If you want to start with a small batch, I recommend just 1-2 sticks of butter. Or if you want to save time or make some for friends and family, you can use between 6-10 (but you may need to cook for slightly longer). I generally use 2-3 sticks of butter at a time.
Have all your equipment (pot, spoon, muslin cloth, jar) clean, dry and ready to go before starting. Make sure the jar you will be using for storage is clean and dry. If the jar is damp, the ghee may spoil more quickly. If you don’t have a muslin cloth, any fine mesh cloth or very fine sieve will work too. Once you have everything ready, put some relaxing music on if you want and enjoy!
How to Tell When It’s Done
It’s possible to overcook or undercook ghee so I recommend staying near the pot. I know for me with a little baby in the house it’s easy to get distracted and leave it simmer too long so I stay close by. As the butter cooks, it will make some spattering noises and a white foam will appear. This is normal as the milk solids begin to separate and water evaporates.
The best way to test that it’s done is to heat a small pan to a high heat, then drop a spoon of the ghee in. If it sizzles, the ghee is not ready. If it’s silent, most likely all the milk solids have been removed and your ghee is ready! Many people describe the smell of perfectly cooked ghee resembling popcorn, so when your kitchen starts smelling like the cinema you are on the right track.
Storing Your Homemade Ghee
Make sure to store your ghee in a clean, dry, airtight container. Try use a clean spoon when using your ghee as water or other food particles may cause your it to spoil quicker. As the milk solids have been removed, ghee typically does not need to be refrigerated in the same way as butter. It can be stored in a cool, dark cupboard for up to 3 months before refrigerating, provided it’s kept clean. Refrigerating, however, will extend its shelf life. It will be clear, liquid gold at room temperature and a creamy, thick yellow when refrigerated.
A Note on Safety
While your ghee will only take about 30 minutes to prepare, it may take a while to cool down. I definitely recommend allowing it to cool for as long as needed before transferring to your jar. Depending on how much you make, the pot can be heavy and it’s dangerous to spill hot ghee on yourself!
Are You Going to Make Ghee?
If you make this recipe, I would love to know how it turns out! Make sure to leave a review in the comments section below. It means so much to me and helps others find these recipes too!
Also, make sure to follow @ayurvedawithrebecca on Pinterest for more healthy, Ayurveda inspired recipes! You can also save this recipe for later by adding it to your recipe board on Pinterest!
How to Make Ghee - Step by Step Guide
Ingredients
- 2-4 sticks unsalted organic butter
Instructions
- Put the butter into a good quality pot (without a lid) and heat on medium to high until the butter begins to melt
- When the butter is melted, reduce the heat so it is slightly bubbling and continue to simmer for about 15 minutes
- Using a clean metal serving spoon, skim the white foam off the top and discard in a separate bowl
- Stir occasionally to ensure it doesn’t burn or stick to the bottom of the pan and continue to occasionally skim the foamy white milk solids as they appear
- After another 10 minutes or so, the remaining white foam will begin to solidify into curds and you will see the clear golden liquid beneath
- When the curds begin to turn a golden colour, the ghee is ready. It should also start to smell like popcorn!
- Let the ghee cool and the curds will sink
- When it is at a safe temperature, pour the ghee through a fine strainer or muslin cloth into an clean, airtight jar
Notes
- Take organic, unsalted butter and heat it until it bubbles
- Simmer for about 30 minutes until the milk solids evaporate
- Strain and store in a clean, airtight jar
