Once you realize how super easy it is to make ghee or clarified butter at home, you will never resort to the stale store-bought version!
Course Side Dish
Cuisine Indian, International
Keyword clarified butter, ghee, nei, organic ghee
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegetarian
Cook Time 35minutes
Total Time 35minutes
Servings 25People
Calories 65kcal
Ingredients
8OunceButterUnsalted, preferable Grass-fed
1/4TeaspoonFenugreek Seeds
1SprigCurry Leaves
Instructions
Soften unsalted butter so it comes to room temperature. If the butter has been directly removed from the refrigerator and is hard, it will just take a little longer to make ghee. It will not affect the taste or the color of the ghee.
In a thick bottom dish, add softened stick of butter.
Turn the flame to medium and allow the butter to melt slowly.
Once melted, the butter will start bubbling. Don't skim off the foamy top. Resist the urge to stir (well, maybe you can gently stir once, if you are tempted).
As the water content starts to evaporate, the bubbling slowly starts to dissipate, and the milk solids settle to the bottom and brown slightly. Turn the flame to low at this point.
As the color of the liquid starts to turn golden, add fenugreek seeds.
Once the bubbling has almost stopped, add the curry leaf sprig and turn off the heat.
Wait for 5 minutes for the ghee to cool down.
Using a sieve, filter out the solids from the liquid. Ghee is ready.
At this point, the ghee is in liquid state. Ghee will solidify at room temperature.
Ghee will stay fresh in your pantry for up to 3 weeks. If you don't plan to consume it within that period, store them in small air-tight glass jars and refrigerate (I use the baby food bottles). It will stay fresh in the refrigerator for 4-6 months.
You can use the curry leaf and fenugreek seeds in any food preparation that calls for them (search our Recipes page for these in the Select Ingredient box). I like to eat all the solid residue over a piece of warm Zucchini Banana Bread!