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It's surprisingly easy to make your own ghee, an Indian version of clarified butter. Ghee is closely compared to clarified butter due to a nearly identical cooking process. However, there are two key factors that distinguish ghee from clarified butter.

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Composition for 🍚Homemade Ghee🍚:

1. Prepare Some muslin, cheesecloth or paper coffee filters… and a funnel

Salted or unsalted will work, though some insist that the best ghee is made with unsalted butter. Put the butter in a saucepan. It will melt faster if you cut it up a bit first. Ghee, which is also known as clarified butter is used in countless Indian dishes.

🍚Homemade Ghee🍚 how to cook:

1. Cut the butter into pieces and melt gently in a pan. - Once the butter has melted, allow it to simmer gently for 30-45 minutes. DO NOT STIR!
2. Skim the scum off the surface from time to time. - Some solids should be visible on the bottom of the pan after about 30-45 minutes. When the smell becomes nutty or toffee-like, turn off the heat and allow the pan to cool slightly. - Filter using your chosen medium into a clean, dry airtight jar.
3. #Tip: - - The final liquid should be amber and golden and smell a bit like toffee. Ghee will keep for months without refreigeration and even longer if solidified in the fridge.

It is in fact, a great alternative to cooking oil. Homemade ghee is fragrant and adds an incomparable richness to any dish. It has a nutty taste and is used in plenty of Middle Eastern recipes. Learn how to make ghee using this recipe. Fortunately, ghee is a very simple thing to make yourself and this ghee recipe will show you how!

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