• Take 1 lb / 450g of the best quality unsalted butter that you can
  • find. Put it in a heavy, smallish pot and let it melt over a low
  • flame. Soon it will begin to simmer. Let it simmer on low heat
  • for 10-45 minutes (timing really depends upon the amount of water
  • in the butter), or until the milky solids turn brownish and either
  • cling to the sides of the pot or else fall to the bottom. Because
  • you have to boil all the water away without letting the butter
  • brown, you must watch it, especially toward the end of the cooking
  • time. Now strain the ghee through a quadrupled layer of cheesecloth.
  • Homemade ghee is best stored covered in the refrigerator. Unlike
  • butter, it will not spoil.


Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Indian Recipes"

Close Window