Homemade Ghee

Golden, aromatic, and deeply comforting — homemade ghee is liquid gold in every Indian kitchen. Made by slowly simmering butter until it turns nutty and fragrant, this age-old process transforms something simple into pure magic!

Makes roughly 1 kg ghee

Cook Time: 30–35 minutes

Rest Time: 2 hours

Total time: 2 hours and 35 minutes

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Ingredients

• 3 blocks unsalted butter (454 g each)

• 1 glass jar (1 litre capacity) with airtight lid

• 1 food-grade nylon mesh bag ( 9" x 12")

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Recipe

1. Start with a large, round-bottom, nonstick pan that is big enough to hold all three butter blocks with at least three inches of space at the top.

2. Put the pan on medium heat. Once the pan is warm, add the butter blocks and let them melt slowly.

3. Before we go to the next step, let us understand the science behind making ghee from butter. As the butter melts and simmers, its three main components—water, milk solids, and butterfat—begin to separate. The water in the butter evaporates, while the milk solids rise to the surface as a white, frothy foam. Over time, the heavier milk solids sink to the bottom, and the lighter ones stay on top. The milk solids are removed through skimming and straining. Once the water has fully evaporated and the solids are removed, the clear golden butterfat left behind is pure ghee, with a rich, nutty aroma and flavour.

4. As the butter melts completely and starts simmering, you would see the white foam at the top which would start bubbling. The bubbling of the white foam will gradually calm down, and the milk solids at the bottom will start to turn golden brown. That is when and how the ghee develops its beautiful nutty aroma and deep colour. The whole process usually takes 30–35 minutes, depending on your pan size and how hot your stove runs.

5. Between the 25-minute and 30-minute mark, when you start to see clear bubbles and the white foam is starting to fade, your ghee is just about done. Skim off the leftover white foam on the top at this point.

6. Turn off the heat and let the ghee sit in the pan for about an hour to cool down.

7. Once the ghee is at room temperature or at least warm, line your jar with the nylon mesh bag, letting the edges hang over the sides. Carefully pour the ghee through — the browned solids will stay behind in the bag.

8. Lift out the bag and let the last drops drain through. Cover the jar with a mesh or any breathable lid until the ghee cools completely, then seal it tight. I allow the ghee to cool fully for at least one hour before putting on the lid so that no condensation forms, which can cause moisture build-up.

9. Store it in a cool, dry place. Always use a clean, dry spoon — and avoid any spoons with traces of flour or moisture (they can spoil your ghee over time).

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Notes

• You can use any butter you like. I usually go for organic unsalted butter from Costco — it is affordable and works beautifully every time. Just remember, different butters can have slightly different water content, so your cooking time might vary a little.

• I use a nylon food-grade mesh bag to strain the ghee, but you can also use a cheesecloth. I prefer the mesh bag because it fits perfectly over my 1-litre glass jar with a bit of overhang, making the pouring process very convenient. Its fine weave filters out even the tiniest milk solids, resulting in clear and clean ghee. It is also reusable—once you have strained the ghee, simply wash and dry the bag, and it will be ready to use again without holding on to any smell.

• If you plan to use the ghee within 3–6 months, it should be fine at room temperature as long as it is kept in a cool and dry spot. But if you are making a big batch to last the year, take out the amount you need for everyday use in a smaller jar and pop the rest in the fridge — it would stay perfectly fresh that way.