Making ghee

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A simple, healthful homemade Ghee butter (clarified butter) - following a simple process, tastier, and more cost-effective than store-bought varieties! This post takes you through how to make ghee at home, how to use it. It also doubles up as a DIY for clarified butter and brown butter, all of which are made using the same method, with minor changes!

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a glass jar filled with yellow liquid on top of a wooden cutting board next to a spoon

Making homemade Ghee in Instant Pot is easy. My recipe calls for grass-fed unsalted butter because of its health benefits. If you don’t have an Instant Pot, I also share how to make it on the stovetop, although, I do find it turns out better if you use one. #Ghee #GheeinInstantPot #InstantPotRecipes #InstantPotGhee #HowtoMakeGhee

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a spoon full of sugar sits in a jar next to an orange on a napkin

Ghee is one of the basic cooking ingredients used in most of the kitchens in India almost every day. This golden yellow colored semi solid fat has a high smoking point and nutty flavor. The process of making ghee from butter is very simple and requires only one ingredient – butter. It takes only 10-15 minutes and is also cheaper to make at home than buying from the store. This step by step recipe uses unsalted butter but salted butter works as well.

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how to make desi ghee or clarified butter at home easy recipe from milk or butter

✔️Ghee-Making Pro Tips: To make the best homemade ghee, you need to elevate your cooking game with these must-follow suggestions:⁠ ⁠ - Choose Grass-Fed Butter: Opt for the best with grass-fed butter for that premium homemade ghee goodness.⁠ - Keep it Low and Slow: Maintain a medium-low flame throughout, as a high flame can burn the milk solids or lead to spillage.⁠ - Stir, Stir, Stir: Don't let those milk solids settle! Constant stirring ensures a flawless separation and prevents burning.⁠ ⁠

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a spoon full of orange custard on top of a jar filled with liquid

Recipe video above. Ghee is a form of clarified butter, where butter that is simmered until the water content is evaporated, then the milk solids are strained out to leave just pure gold butter fat with a nutty, intense butter flavour. It's shelf stable (3 months pantry, 1 year fridge), has a higher smoke point than butter so you can pan fry and roast on high heat without smoking out your house. Chef-secret ingredient, used in many recipes in place of ordinary butter for extra flavour (like…

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