Discover the simplicity of making Ghee at home. This is it, the ultimate foolproof method to creating ghee. After many tries, I’ve created the perfect formula to making ghee and have broken it down into stages. In each stage, the butter goes through a completely different reaction, look and feel. Follow the stages carefully and rely on the look and bubbles of the butter and not just the time. The milk solids can burn fairly quickly so memorize what to look out for before you start.
RECIPE
Ingredients
- 1 lb (454g) unsalted butter
Instructions
Put a saucepan on medium-low heat. The butter will go through multiple stages before the ghee is ready. Let the butter fully melt and then start observing the 5 stages while occasionally stirring.
- **Stage 1**: Creamy & cloudy. You will see vigorous bubbling along the sides of the pan and tiny white granules that make the butter seem cloudy.
- **Stage 2**: Milk solids start to settle & separate. You will see a layer of clear yellowish ghee forming on top.
- **Stage 3**: Less cloudy & vigorous bubbles. You’ll see the milk solids settled at the bottom an the top layer is clear. Bubbles going crazy at this point. This is due to the water content that still exists.
- **Stage 4**: Fewer bubbles and milk solids fully separated. At this point, very little water content left and milk solids are sitting at the bottom. When you stir, you can see them come up briefly. Look out carefully, don’t let the milk solids burn.
- **Stage 5**: Larger bubbles and light brown milk solids. At this stage, you will see a very unique phenomenon. Bubbles enlarge in size and milk solids can burn very quickly so the second you either see the milk solids brown to a medium OR you see bigger bubbles, take off heat and pour into a mason jar with a plate underneath.