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Ghee is a staple in every Indian household. Loaded with it’s health benefits, rich nutty flavor, nourishing and aromatic, ghee is a must have in every Indian household.
What is Ghee?
Ghee is typically prepared by simmering butter and discarding any solid residues left after cooking. The clear liquid obtained from this process is called ghee or yellow gold. Ghee has a mild nutty flavor, which adds lots of flavor to any dish it is added.
Ghee is considered to be a healthy fat. Due its high-smoke point, nutty flavor, ghee is ideal for cooking and can be used in place of butter.
Ghee does not need refrigeration. Because of very less water content ghee stays fresh much longer than butter. Infact if ghee is kept in a air tight container, in a cool, light-proof, and dry place, ghee will stay fresh for long.
Ghee vs Clarified Butter
Ghee and clarified butter are interchangeably used, however, ghee is not same as clarified butter. Though the process of making ghee and clarified butter is similar, both are simmered until milk solids are separated, but ghee is cooked slightly longer which gives it a nice nutty, roasted flavor.
Benefits of Ghee
Ghee has lots of health benefits, due to it’s healing properties, ghee is used for thousands of years in Ayurvedic cooking. Some of the benefits worth mentioning are:
- Ghee is an excellent source of saturated fat, which is essential for proper brain health.
- Ghee is rich in butyrate (butyric acid), a short-chain fatty acid, essential for growth and repair of new tissues in the digestive tract. Ghee when consumed, the butyric acid in ghee, helps reduce inflammation in the digestive tract.
- Ghee is rich in healthy Vitamin A, Vitamin E, and Vitamin K2.
- Easy to digest, ghee is suitable for lactose intolerant. (check with your physician)
How to make Homemade Ghee?
Simple technique but many a times we end up with an undesirable end product. Though making of ghee is a very simple process, there are few things one needs to keep in mind while making ghee. Time being one of the most important factor, even few extra minutes or I must say seconds can change the texture and color of the ghee. This simple process of making ghee sometimes becomes very complicated, when we miss on those important clues while making ghee.
Today, I will share with you all some of the important steps or clues that I find very helpful while making ghee. Ever since I started looking for these clues while making ghee, I have never missed on making a perfect ghee always. These clues will help you tremendously in making perfect ghee, that has perfect grainy texture, aroma and color always!!
Things to remember before you start making ghee
- In making of ghee, it is important to pick right kind of butter. My choice of butter has always been unsalted one. If you can get organic, well and good, if not use any good quality unsalted butter.
- Start with a clean and a dry pot, its important, do not use a wet pot to start making ghee.
Step by step process of making ghee:
I used 4 lbs of unsalted butter to make ghee. This will yield around 48 oz of homemade ghee. After the butter was completely melted it took me around 30 min to make ghee. I made this ghee in Instant pot on saute mode, initially on high until butter was completely melted, then I reduced the heat to medium. You can reduce the quantity as per desired, the process of making ghee still will remain the same. Depending upon the quantity of the butter the cooking time will vary.
- Turn on Instant Pot to Saute mode (high), add butter to the inner pot and let it melt.
- Once the butter has melted completely, let the melted butter come to a rolling boil, you will notice a thick dense, whitish foam/froth build up. At this point reduce the Instant Pot setting to medium or low.
- After few minutes of cooking you will notice that the foam/froth has dissipated, and liquid is more clear and thinner. This is a indication of water content or moisture has almost evaporated from the butter. Wait we are not done making ghee yet.
- After cooking for few more minutes, milk solids start to build up. Milk solids are small whitish granules you will see floating in the liquid. Continue to cook, after cooking for few minutes, the milk solids will start to settle at the bottom of the pot. Give a gentle stir in between the process.
- Finally, you will see the liquid is almost clear, the milk solids have settled at the bottom of the pot and have changed a color from white to light brown in color. Also, you will notice there are fine (thin), clear bubbles on top of the liquid. At, this time ghee is ready.
- Turn off the Instant Pot immediately. After 3-5 minutes, it is ok to strain the ghee using a fine strainer or cheesecloth. Or you may choose to leave it in the inner pot to cool it further. If the ghee is left in the inner pot, it still continues cooking from the liquid heat. The milk solids turn dark brown in color.
- After the ghee is at room temperature, transfer the ghee to a clean, dry, airtight container. Depending upon how long the ghee is cooked, it will differ in texture, aroma , taste and color. Please do checkout the video, I have tried to include all the visible clues, that will be very helpful while making perfect ghee. Notice the change in sound, yes the sound changes as the butter is transformed into ghee 😊
How to use Ghee
Ghee has a very high-smoke point, and is ideal to use for cooking. I use it in almost everything. From stir fry, sauteing, rice, khichdi, lentils, over rotis, parathas, in baking,…
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Homemade Ghee - Instant Pot, Stove Top
- unsalted butter 4 lbs
Instructions for Instant Pot Cooking:
- Turn on Instant Pot on Saute mode (normal). Add butter, butter will start to melt. This will take around 8-10 mins.
- Once when the butter is completely melted and it starts to boil vigorously. Switch to Saute mode (medium). Continue to cook the butter.
- After 5-7 mins, you will notice some foam/froth developing. Continue cooking.
- After 5-6 mins of cooking, the foam/froth will dissipate and you will see more clear butter. Continue cooking.
- After few more mins of cooking, the milk solids (whitish granule will start to build up. You will start to notice whitish granules or milk solids floating in the liquid. Slowly once the ghee is cooked, these milk solids will start to settle at the bottom of the inner pot. Gently stir between the process, to avoid butter from burning.
- Once the milk solids have settled at the bottom of the inner pot and you notice a change in color (both the liquid and milk solids start to turn light brown. It's time to switch of Instant Pot. Ghee is ready.
- Wait for 3-5 mins before transferring ghee into clean and dry glass container.
- Enjoy homemade ghee!!
- Unsalted butter is preferred in making of ghee.
- You can use organic butter or any good quality unsalted butter works just fine.
- Depending upon the quantity of the butter, the cooking time will vary.
- Depending upon how long the butter is cooked, the texture, taste and color will be different.
- It is important to start with a clean and dry pot for making ghee.
- Once ghee is done, if left in the pot for longer, the milk solids turn dark brown in color, resulting in dark colored ghee.
- Instructions for Stove Top Cooking: Follow the recipe as discussed. In a heavy bottom pot on a high heat, add butter. Butter will start to melt. This will take around 8-10 mins. Rest of the steps remain same as Instant Pot.
- This recipe yields around 48 oz of homemade ghee.