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    Home » Recipes » Vegetarian

    20-Minute Homemade Ghee

    Published: Dec 11, 2020 Modified: Dec 11, 2020 by Candice

    JUMP TO RECIPE PIN RECIPE
    Ghee in a glass with a spout.

    This easy 20-minute ghee recipe is the best way to make homemade ghee for all your cooking needs. Ghee is a form of clarified butter that is cooked longer to add a nutty flavor and has a lower smoke point than normal butter, making it preferable for many recipes.

    Ghee in a glass with a spout.
    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 How to Make it
    3 Ghee FAQs
    4 Recipes that Use Ghee
    5 20-Minute Ghee

    Why this Recipe Works

    This recipe is simple and easy, only one ingredient and one method - heat! You just need to keep an eye on it and then you can't go wrong.

    I love having a jar of ghee handy because it’s great to use for frying and sauteing, as it doesn't burn as easily and quickly as regular butter.

    It also has an incredible rich nutty flavor that works in everything from cookies to curries!

    How to Make it

    Place the 2 sticks (or more) of butter in a heavy-bottomed pan. It helps to use a pan with a white bottom so you can keep track of the milk solids burning on the bottom of the pan. Melt over medium-low heat and continue to cook for about 15 minutes.

    Butter bubbling in a pot.

    The butter will separate into whey, clear butter, and milk fat. The whey is on top, clear butter in the middle, and the milk fat sinks to the bottom. Cook until you can see the clear butter and the solids have dropped to the bottom of the pot.

    Skimming milk solids off melted butter.

    Note: You don't want the solids to burn, but you do want to let them cook. This is where the nutty flavor of the ghee gets developed.

    Skim off the whey and pour the clear butter into a container, leaving the solids on the bottom.

    Pouring off clarified butter.

    Ghee FAQs

    What kind of butter do I use?

    Use unsalted butter to make ghee.

    Is it healthier than butter?

    They have the same amount of fat and calories. However, ghee doesn't have lactose, which is beneficial for many.

    What is the difference between butter and ghee?

    Ghee is made from butter, and cooked until the butter separates into clarified butter and milk solids. Then, the milk solids are removed.

    Why is it so much more expensive than butter?

    Two reasons: 1. it is a specialty item that requires more labor to make, and 2. when producing ghee, the water evaporates and milk solids are removed, making the ghee yield approximately 20% less than butter.
    If you are looking to save money, you can make it at home in just 20-minutes.

    Recipes that Use Ghee

    • Oatmeal Raisin Ghee Cookies
    • Dark Chocolate Chip Ghee Cookies
    • Cardamom Ghee Molasses Cookies

    ★ Did you make this recipe? Please give it a star rating below!★

    I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

    Ghee in a glass with a spout.
    Print Recipe
    5 from 1 vote

    20-Minute Ghee

    Ghee is a form of clarified butter that is cooked longer to add a nutty flavor & has a lower smoke point than butter. Ready in 20 minutes!
    Cook Time20 mins
    Total Time20 mins
    Course: Condiment
    Cuisine: Indian
    Diet: Gluten Free, Kosher, Vegetarian
    Servings: 13 tablespoons
    Calories: 125kcal
    Author: Candice

    Ingredients

    • 1 cup butter you can use more than 2 sticks, but I don't recommend less

    Instructions

    • Place the 2 sticks of butter in a heavy-bottomed pan. Melt over medium-low heat and continue to cook for about 15 minutes.
    • The butter will separate into whey, clear butter, and milk fat. The whey is on top, clear butter in the middle, and the milk fat sinks to the bottom. Cook until you can see the clear butter and the solids have dropped to the bottom of the pot.
    • Skim off the whey and pour the clear butter into a container, leaving the solids on the bottom. The clear part is the ghee.

    Notes

    It helps to use a pan with a white bottom so you can keep track of the milk solids burning on the bottom of the pan.
    You don't want the solids to burn, but you do want to let them cook. This is where the nutty flavor of the ghee gets developed.

    Nutrition

    Calories: 125kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 124mg | Potassium: 4mg | Sugar: 1g | Vitamin A: 434IU | Calcium: 4mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.
    « Dark Chocolate Chip Ghee Cookies
    Cardamom Ghee Molasses Cookies »
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    1. Tessa

      March 24, 2021 at 7:57 pm

      Do you stir it while it’s melting, or does that prevent it from separating?

      Reply
      • Candice

        March 25, 2021 at 8:19 am

        You can stir it while it's melting. It will not prevent it from separating at that stage.

        Reply
    2. Barbara Rajabi

      December 26, 2020 at 2:18 am

      Seems simple enough. I'll try it.

      Reply
      • Candice

        December 27, 2020 at 12:31 pm

        Let me know how it went, Barbara... I'd love to know what you think!

        Reply

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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    Woman with a flower.

    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

    READ MORE
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