How to Make Ghee

T, saturated fat is healthy. The polyunsaturated fats from vegetable oils oxidize extremely fast, and they’re the fats that are unhealthy. (Any kind of vegetable oil in a bottle.) We have been lied to by the food industry.

I use butter, ghee and bacon fat. I use very small amounts of the best extra virgin olive oil, and I never heat the olive oil.

Christine

I love ghee, most with over cooked rice 😉 My mom just collect the cream of milk each day when she brings it to boil and cool it in a particular pot and store it in freezer, and at the end of month when it gets full,,she then took it out to the room temperature until its ice consistency melts and just before getting to bed she adds about 2,3 tbs of curd to it and keep it outside in dark…next day she blends the mixture and separates out buttermilk and butter,,,, this butter is used for preparing ghee..like this each month my mom prepare a new batch and use the old one. [mama’s tip ; At the last step of preparing ghee.. she takes of the pan from stove and add few garlic clove and 1 betel leaf or just garlic or 2 cardamom and let it remain until she strain the ghee… which makes it taste more better then the taste of ghee]

Thank you for the post, will be making this today. Just watched how to make it on YouTube by dr.lina. She said not to refrigerate it because it becomes a saturated fat. She also said that as it ages it becomes more potent. There’s more interesting info in the video, anyone interested can check it out.

Thanks for the post. I make ghee in a slow cooker / crockpot where it goes for around five hours, resulting in a clear golden ghee with the dark brown bits thoroughly settled out. The trick is to ease open the lid of the crockpot with something like a fork handle or a chopstick, and give it a stir every hour to release the steam.
I use it every day for cooking – my other fats being coconut oil and macadamia oil. I make it in batches of 4 kilos (around 7 pounds) using New Zealand grass-fed butter, and just store it in a big tub in the food cupboard where it keeps for up to two months.
I’m in a subtropical area of New South Wales, Australia and have no problems with it going rancid, even in the summer.

With regards to a couple of other posts: no it isn’t just browned butter. That is called “beurre noisette” used in French cuisine. Ghee goes a whole stage further than that.

Also, if there are still pale milky looking bits then it hasn’t been cooked long enough. That’s why a crockpot is brilliant as you can’t burn the ghee.

I tried this today and had a question – for those of you experts who have made this before 🙂 My final product looks almost like a golden yellow in color with some cloudy floatables and the solids I poured off were a creamy yellow in color. Does this mean I didn’t cook it long enough? Never made ghee before so I might google it too to try to troubleshoot if I did this correctly.

I freaking LOVE ghee! I tried making it once and it turned out ok, but I need to try again. I have mainly been buying mine from Ancient Organics. Their ghee is a-maz-ing!!! It tastes like toffee and makes everything I put it in taste super yummy. It has almost spoiled me to the point that I won’t use anything else which is not good on the wallet 😉

Thanks for the recipe!