Making ghee is super easy to do, all it requires is some patience, and a watchful eye (I’ve become a lot more attentive to my ghee when I make it despite my laissez faire attitude the first time I made it.) Read on if you want some step-by-step instructions on how to make some liquid gold ghee in your own kitchen.
I want to note that these instructions can be followed to make clarified butter, regular ghee, and my “happy-accident” brown butter ghee.
Supplies you’ll need:
As I’ve already mentioned, it’s really important to use grass-fed butter to make your ghee. I really like the butter by Rolling Meadow Dairy (yay, happy cows!) It’s really easy for me to get my paws on as my local Whole Foods is now carrying it, so I’d recommend checking with the Whole Foods nearest you to see if they carry it as well or can recommend an alternative. If you’re in the States, Kerry Gold butter is another good option for easy to find grass-fed butter.
Step 2: Cut your butter up into chunks, and add them to a heavy-bottom sauce pan. Set your stove to medium-heat, and begin to melt your butter. Give it a little stir if you want it to melt faster.
Step 3: Once your butter has completely melted, you want to bring it to a slight simmer. It will begin to foam.
Step 4: After around 15-20 minutes, the foam will start to dissipate, and you’ll begin to notice that the fat is starting to become clear. At this point the milk solids will start to slowly sink to the bottom of the sauce pan.
Step 5: Eventually you may find that your ghee no longer has any foam on top.
Step 6: After a few minutes, your ghee will begin to bubble and foam again. I take this as a sign that the milk solids have all sunk to the bottom of the pan and the water is now evaporating off of the butter. This is where you get to choose your own adventure…do you want to stop here and make clarified butter? Or continue on and make ghee, or brown butter ghee?
To make clarified butter: At this point, you need to be extra careful to make sure that the milk solids at the bottom of the pan do not begin to brown. Remove your pan from the heat, and use a spoon to remove the foam from the top of the oil. Then, using a cheese cloth and fine sieve strainer to catch the milk solids, pour the oil into a clean glass jar for storage.
To make ghee: Ghee is very similar to clarified butter, but the key difference is that clarified butter is cooked to the point where the water evaporates and the milk solids separate and sink, and ghee is cooked for a few minutes longer so that the milk solids begin to caramelize. As the butter is in it’s second foam, stir the butter to help the milk solids at the bottom cook and caramelize evenly.
Once the milk solids have reached a nice light brown colour, and the butter fat is still a rich-yellow, it’s time to strain off the milk solids. Using a cheese cloth and fine sieve strainer to catch the milk solids, pour the ghee through the sieve and into a clean glass jar. Let the ghee cool to room temperature before storing in the fridge.
Note: I’ve read other sites that say you can store ghee outside of the fridge, however I tend to use unsalted butter, and I found that my first batch of regular ghee that I made actually started to get mouldy when I left it on the counter. So I’d recommend that if you’re using unsalted butter that you keep your ghee stored in the refrigerator.
To Make Brown Butter Ghee: Brown butter is the ghee that happens right before the butter begins to burn. I got lucky the first time I made this stuff because even though I wasn’t paying attention, I was able to catch it right before it hit that burning point and turned black. So I warn you if you’re attempting to make this caramel-goodness to watch it carefully.
You’re going to want to continue to cook the butter until the fat turns a deep amber brown and your kitchen smells like a candy factory. Remove the ghee from the stove, and strain it through a cheese cloth and fine-mesh strainer into a clean jar to catch the caramelized milk solids at the bottom.
Check out all those milk solids!
Look at that sexy colour! I promise you, once you get this recipe down you’re not going to be able to stop making and eating this brown butter ghee!
Did you try making this ghee? I’d love to hear your thoughts and your experiences making this recipe, so please let me know in the comments below how you got along with this tutorial.