Sunday, January 8, 2012


I learnt making ghee from my mother-in-law, who is a great vegetarian cook. Making homemade ghee is not difficult or complicated but does require a bit of time. Ghee has slightly nutty flavor and is used a lot in Indian cooking. Ghee can be kept unrefrigerated for few months, refrigerated for over 6 months or over a year when frozen.

The cooking time table below is from the book of Great Vegetarian Dishes by Kurma dasa.


1 to 3 pounds of unsalted butter – cut into large chunks

  1. In a large heavy bottom pot over medium heat, melt butter stirring to make sure it melts slowly and doesn’t brown. Continue to stir and bring it to a boil.
  2. When the surface of the butter is covered with a white foam, reduce heat to as low as possible.
  3. Simmer uncovered and undisturbed for required amount of time as stated below until the milk solids have settled to the bottom and a thin crust appears on top. The finished ghee will be golden in color and clear.
  4. Turn off the heat and skim off the top layer with a fine sieve in a bowl and keep aside.
  5. Carefully ladle the ghee into an airtight jar without disturbing the solids on the bottom and pour through a fine sieve to the jar. Allow it to cool completely and keep it airtight.
  6. Combine the bottom milk solids with the reserved top crust and use within few days. Keep this refrigerated. This can be used in cooked vegetables, soups and grains.

Butter Quantity
Cooking Time
1 lb
1 ¼ hours
2 lbs
1 ¾ hours
3 lbs
2 hours

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