How to make your own Ghee
This easy how to make your own ghee recipe is a fabulous way to have shelf-stable butter in your pantry! Follow this simple recipe to learn how!
How to make your own ghee will save you money and it also gives you extra food security by having a shelf-stable fat ready to go. It has a high smoking point, which means it can be used to sauté or fry, imparting a rich butter flavour to your meals.
What is Ghee?
Ghee is also known as clarified butter; some call it liquid gold! It is rich in beneficial fats. You can infuse it with herbs and spices such as chives, parsley, garlic, dill, turmeric, or ginger to give it a lift in flavor (not that it needs it).
Why should you make your own?
Making your own ghee is a great way to preserve butter. You can’t pressure can plain butter because of the butterfat in it. This makes it unsafe to pressure can and keep as a shelf-stable fat. However, if you use this simple recipe, you will soon have a healthy shelf-stable fat anytime!
The best way to keep the butter shelf stable is to clarify it. You do this by slowly simmering the milk solids out of the butter. It leaves behind just pure butterfat. This is then safe to keep on your pantry shelf for many years, many say indefinitely!
Making your own ghee can save you money
That’s right it can save you money, and we all love to save money, right? If you keep an eye on butter specials, grab as many as you can (and store in the freezer) until you have enough to make a good size batch. I made 4 pounds worth or roughly 2kgs. This made me 2 liters of ghee.
To buy your own pre-made ghee would cost far more than making your own. Currently, I am able to buy butter at the warehouse for $5 a block. The total cost, therefore, was $16 to make 2 liters. Online to buy 2 liters of ghee would cost $32. I was able to make it for half the price!
Another reason is that I can place the finished ghee into the sizes of the jars that I wish to. Instead of opening a big 2-liter container, it gives me the freedom to just open a little at a time.
How easy is ghee to make?
Ghee is very easy to make. You don’t need special equipment, just a good heavy-bottomed pot, and the jars to put it into. I have made a YouTube video. Click on the link and it will show you how easy it is. Plus, I show you a way to use it in a delicious quick leftover potato breakfast recipe.
Is Ghee dairy-free?
The short answer is yes! During the cooking process, the buttermilk solids are cooked out and then strained off. Leaving just the butterfat, however, use it with caution if you do have an allergy to dairy, incase some of the milk solids remain. Consult with your health practitioner before using if you are concerned at all.
Ways of using your ghee
- Frying
- Sautéing
- Flavouring sauces e.g butter chicken
- Tossing over steamed vegetables
- Roasting
- Can be used in place of butter for baking
- High heat cooking
- Gluten free baking
- Popcorn topping
- For mashed vegetables
- Cooking your grains in
- Beauty care
- Dairy-free cooking
How to make your own ghee
Ingredients
- 2 kg butter chopped
Instructions
- Chop the butter and place it into a heavy-based bottom pot.
- On low heat start to melt the butter slowly, stirring often.
- Once the butter has melted, turn the element to a medium heat. Let the butter come to a rolling simmer. During this point, do not stir the butter. You want to make sure the heat isn't too high that it burns the butter. It will soon start to pop and splatter. It is best to use a splatter guard or a lid that is partially off the top of the pot. Thick bubbles will begin to appear. Keep it going until the bubbles start to dissipate. Depending on the amount you are making this can take some time. Every batch is different, and every stove heat is different too.
- Once the ghee is a lovely clear golden colour, it is nearly ready. The top will have some butterfat that will need to be skimmed off. By this stage, you should be able to see the bottom of the pot.
- Gather cleaned, sterilized hot jars.
- Get some cheesecloth and place it into a sieve or jar funnel.
- Ladle the hot liquid into the hot jars.
- Wipe the rims of the jars with a small amount of white vinegar and place the lids on.
- The ghee is now shelf stable. Store in a cool dark place.
