How To Make Ghee

Ghee (like milk, bread, and turmeric) was a staple in our kitchen growing up. We used it daily – on toast, to cook eggs or grilled sandwiches, and to even heal dry lips.

It’s a downright essential in our home. And one that we make weekly.

Ghee is stupidly simple to make. And while I appreciate the convenience of buying it at Whole Foods or other natural markets, it’s foolish to pay $10 for something that you can make at home with the butter you already own.

Bonus – your kitchen will smell so good in the process.

INGREDIENTS

  • 1 stick of butter (better quality butter = better ghee)
  • Strainer
  • Small saucepan (a ceramic one is best, so you can properly see the color of the ghee)

DIRECTIONS

  • Melt butter over medium heat, allowing the solids to separate from the butter. For a pale ghee, this should only be a couple of minutes. If you want a more golden ghee, simmer the butter for 5-8 minutes.
  • Strain the butter to remove the fat solids into a clean glass container. Keep it at room temperature until solidified.
  • You can store it at room temperature for up to a week, or in the refrigerator for up to a month.

CLICK HERE to save the recipe to Pinterest!

P.S – ghee is perfect to use in this oatmeal, this chicken, and even in mac & cheese.

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  • Love this! I’m cooking a lot from Madhur Jaffrey’s “Vegetarian India” and never want to buy the ghee.

    • hithaonthego

      And now you never have to!