How to make it
- 1Use a heavy-bottomed pan
A thick-bottomed pan distributes heat evenly and prevents hot spots that burn the milk solids before the ghee is ready. A stainless steel or cast iron pan works best.
- 2Melt butter on medium-low heat
Cut butter into cubes and add to the cold pan. Melt slowly over medium-low heat — do not rush this with high heat. Stir gently as it melts.
- 3Watch the three stages
Stage 1 (5–8 mins): butter melts and begins to foam — white foam on top is water evaporating. Stage 2 (10–20 mins): foam subsides, butter turns clear golden, milk solids sink to the bottom and begin to brown. Stage 3 (20–30 mins): milk solids turn light golden-brown and the ghee smells deeply nutty. This is the moment.
- 4Remove from heat at the golden stage
The difference between perfect ghee and burnt ghee is 60 seconds. When the milk solids on the bottom are light golden and the liquid is a deep amber, remove from heat immediately. It continues cooking briefly off the heat.
- 5Strain through muslin into a glass jar
Line a fine sieve with muslin cloth (or use a coffee filter) set over a glass jar. Pour the ghee through slowly. The strained milk solids left behind are delicious on toast — do not discard them.
- 6Cool uncovered before sealing
Leave the jar open to cool completely to room temperature before sealing. Sealing while warm traps steam and creates moisture inside — the enemy of long shelf life.
The clearest sign that ghee is done: the milk solids on the bottom of the pan have turned light golden (not dark brown), the liquid is completely clear with no cloudiness, and the foaming has completely stopped. If you hear a crackling sound when you tilt the pan, that is also a good sign — it means the water has fully evaporated. Remove from heat the moment the solids turn golden.
Ways to use it
- Add a sprig of curry leaves in the last 2 minutes for a South Indian-style flavoured ghee
- Add 2 crushed garlic cloves for the last 5 minutes for a fragrant, savoury ghee
- Use cultured butter (from curd/yoghurt butter) for a slightly tangier, more complex ghee
- Brown the milk solids a shade darker (but not burnt) for a deeper, more intensely nutty flavour