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Ghee (Clarified butter)

Ekaterina KuminskaEkaterina Kuminska
Katerina Toptsidi
Translated by
Katerina Toptsidi
Ghee (Clarified butter)
Image: Anonymous
1 / 4
5 min.
60 min.
65 min.
"Healthy lifestyle starts in the kitchen. Prepare your own healthy Clarified Butter - Ghee"


  • butter - 2.2 lb (1 kg) unsalted

How to make

Lately, many recipes include ghee as an ingredient (or a substitute), yet some of us are not aware as to what exactly is Ghee. Often it is though of as exotic, or pricey but in reality it is neither. Everyone can prepare Ghee at home, it is easy and not time consuming at all.

The ancient Indian philosophy of well being and longevity, Ayurveda, considers Ghee to be one of the healthiest products. There is a reason for that, since the clarified butter does not contain water and the dairy components.

Start by choosing a thick bottom pot, making sure it is completely dry, place the butter in it and start melting it at low heat. You don't need to cut the butter into pieces, it is going to melt anyway.

Of course if you cut it, it is going to melt faster. You can chose the quantity of butter that you are going to melt, but since it takes time, it is better to start with at least one kilogram.

When the butter melts completely, it still has a milky color and the consistency is quite dense. In a few minutes you will notice some white foam at the surface. If the quality of the butter is good, the foam should be less.

At this point you can start skimming the foam with a spoon, and you will be repeating this action many times in the next hour. Try to skim only the foam, without the clarified butter inderneath it. Repeat until there is no foam left at the surface.

The scent of the Ghee should vaguely remind you of walnuts. If it has a smokey of burned smell, it means the quality of the butter is not that good, or there was water in the pot on the first place.

The only thing left in the clarified butter are tiny white pieces, which are the dairy components. They will be removed by sifting the butter. Sift through a very thin sift, or a clean gauze, directly into a clean glass jar. Metal or plastic containers are no good for storing Ghee.

The final product should be clear, without white traces, and kept away from water. It is very important to allow it to cool before sealing it, to avoid condensation.

Ghee is thought of as a product that cannot go bad. The perception that you should preserve it in the fridge is wrong. If prepared correctly it can be stored at room temperature for an indefinite period of time (away from direct sunlight). You should not freeze it.

You can use it for all kinds of cooking (drying, sauteing, baking), as well as uncooked on a toast for example.


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