Ghee: A Step-by-Step Guide to Homemade Recipe

5 from 9 votes

Ghee is a key ingredient in Indian cuisine. Follow our guide to make ghee at home and enhance your meals today.

Cook Time20

Total Time20

Course: condiments

Cuisine: Indian

Keyword: homemade ghee

Servings:

Calories: 85kcal

Add the butter to a heavy-bottomed pan and let it melt over medium-low heat.
Slowly, the butter will melt and become foamy. Gently stir to ensure nothing sticks to the bottom.
As the water evaporates, you’ll hear a bubbling sound—this is normal. The foam will disappear and then reappear as the milk solids settle at the bottom.
When the second foam spreads evenly and starts to rise, turn off the heat. If you’re using moringa or curry leaves, add them now.
Let the ghee sit for an hour, then strain and store it in an airtight container. (You can also strain while it’s warm, once the foam subsides.)
Use the milk solids in any of the dishes mentioned above.

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Use good-quality butter.
Bringing butter to room temperature speeds up the ghee-making process, though it’s optional.
Adding moringa or curry leaves is optional.
Ghee can be stored at room temperature for 2–3 months in an airtight jar, or longer in the fridge.
This measure yields approximately 2 cups of ghee.