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  • 1 lb butter unsalted and softened to room temperature


  • First, take the butter out from the fridge and keep it at room temperature for at least 1 hour before making ghee.
  • Place the butter in a wide heavy bottomed vessel and cut it into chunks. Let them sit for at least 30 minutes after cutting, till the butter turns soft
  • Turn on the stove to low - medium heat. Place the pan and let the butter melt
  • Once the butter is all melted it starts to boil
  • Frothy foam is seen on the top and you will hear a spluttering sound
  • Turn down the flame to low and continue melting
  • You can skim the foam if you prefer, but I generally stir them once in a while with a ladle and continue melting
  • As you continue melting the foam turns into bubbles
  • Splutter sound starts reducing and the frequency of the spluttering sound also reduces
  • Mix once in a while and continue melting. When splutter sound comes once in 10-12  seconds reduce the flame to a low setting
  • By that time, milk solid sludge sticks to the bottom of the pot
  • The foam’s color will get pale. When the milk solids sink to the bottom of the pan and its color turns brown, then it’s ready.
  • At that stage, you will feel the aroma of the ghee. Also, the spluttering sound goes off
  • It takes around 10 -12 minutes in low flame
  • Turn off the stove and immediately move the pan aside
  • Use a stainless strainer or cloth and strain the ghee into the ghee storage stainless or glass container
  • Let the container remain open until the ghee is completely cool
  • When in a liquid form, it’s more transparent than regular clarified butter and has a golden color. Ghee turns light yellow as it cool


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  1. Always use softened butter
  2. Avoid keeping the ladle permanently on the pan as it will be hot to touch
  3. Never use Ladle with moisture (water) while stirring
  4. Always cook the ghee in low to medium flame
  5. Use extra creamy butter for the best homemade ghee
  6. Avoid salted butter while preparing ghee for sweets  as it might make the sweet recipe bit salty
  7. Never close the hot ghee with the lid
  8. Cool completely then close
  9. Use stainless/ glass container to store ghee
  10. If you prefer yellowish ghee like store-bought ones use a pinch of turmeric powder
  11. You can use dry red chilli, curry leaves or moringa leaves, etc for additional flavor
  12. Never cook ghee in high flame
  13. Always use a wide heavy-bottomed pan for making ghee
  14. Never close the pan while making ghee
  15. Ghee is transparent and golden brown immediately after cooking but turns light yellow grainy (sand-like) semi-solid as it cools
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