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BTD Forums  /  Cook Right 4 Your Type  /  Ghee Recipe Please
Posted by: Hassanna, Tuesday, April 23, 2013, 7:20pm
Hi Everyone!
Before I start browsing other Internet sites for a recipe, I figured I'd ask you guys.

Does anyone have an amazing Ghee recipe they'd like to share?  

I'm always purchasing Ghee and I keep hearing how easy it is to prepare.  Thanks!
Posted by: chrissyA, Tuesday, April 23, 2013, 7:31pm; Reply: 1
Easy-peasy, foolproof and delicious -

Place 1 pound (organic, grass-fed if possible) unsalted butter in oven proof saucepan.

Put pan into 250F oven, uncovered (no need to preheat) for about 2 hours.

Remove pan form oven and let cool somewhat.

Strain through fine wire strainer into 16-oz glass jar - do not pour through strainer what looks like water that has separated (but if you do get a small amount, no need to worry). Your pan will have milk solids on the bottom and some browned bits.


Store the ghee at room temperature for up to six months or in the refrigerator for up to one year.

Posted by: Lola, Tuesday, April 23, 2013, 7:45pm; Reply: 2
Posted by: ruthiegirl, Tuesday, April 23, 2013, 8:46pm; Reply: 3
I burnt mine when I made it in the oven- I couldn't smell when it was ready and left it there too long. I make mine on the stovetop. I used to put it on "3" on my electric stove, but with my newer stove I have to put it on "2". I let it simmer for about an hour or so until it smells divine and is a  golden brown color. Then I strain and pour into a glass jar. I don't put the lid on the jar until it's cool.
Posted by: Victoria, Tuesday, April 23, 2013, 9:04pm; Reply: 4
Here's my recipe and it takes between 15 to 25 minutes:

Put one pound of butter into a pot with heavy bottom, such as copper bottom, etc.

Set heat on low until butter is melted, then turn heat between simmer and low and leave the ghee alone, uncovered, as it sings to you.  

It will make noise as the moisture in the butter evaporates;  meanwhile the milk solids are beginning to separate out, creating a foamy layer on top of the butter and slowly sinking to the bottom. The sediment will at first appear creamy and whitish color.

After a while, depending on your stove and your pan, the noise will become more quiet, the foam will thin out and the sediment will begin to darken.  You can occasionally tilt the pan and check the color.  I like to remove the pan from the heat when the sediment is a caramel or light golden brown, similar to honey.  Some people like to cook the ghee longer until the sediment is dark brown.  It's a matter of taste.

Let the pot sit for a few minutes undisturbed, to cool a bit.  Then pour through the finest stainless steel strainer into clean glass or ceramic jar or pot.  The milk solids will be left in the bottom of the pot, which you can scrape out easily with a narrow spatula, wipe with paper towels and then wash with hot soapy water.

I don't stir or skim the ghee as it's cooking.  I don't use a cheesecloth because I find that a fine strainer leaves the liquid ghee very clean.  Maybe it's because I don't stir up the sediment.
Posted by: Hassanna, Tuesday, April 23, 2013, 11:22pm; Reply: 5
WOW!  AWESOME!  What great feedback!

I'm a little confused at which part I'm supposed to keep.  :-/

Just to be clear, when the butter divides, am I wanting to keep the clear stuff at the top or the sediment at the bottom?  
Posted by: Victoria, Tuesday, April 23, 2013, 11:46pm; Reply: 6
You keep the golden liquid.  It is pure butter oil.  :)
Posted by: Hassanna, Wednesday, April 24, 2013, 4:45am; Reply: 7
Great!  Thank you Victoria, I can't wait to try and make it!
Posted by: Enobattar, Wednesday, April 24, 2013, 2:12pm; Reply: 8
One more recipe if you don't want to guess about timing and heat, etc. so much:

I know that whatever recipe you choose, you're going to be saving a lot of money!  :)
Posted by: Averno, Wednesday, April 24, 2013, 2:29pm; Reply: 9

I do it as Victoria with great results every time.

Special note: use unsalted organic butter, and be sure to let it cool awhile unless you're pouring it into Pyrex.
Posted by: Enobattar, Wednesday, April 24, 2013, 2:39pm; Reply: 10
Quoted from Averno

Special note: use unsalted organic butter, and be sure to let it cool awhile unless you're pouring it into Pyrex.

Yes, I agree.  I forgot to mention that I always use unsalted butter and I also set my receiving jar by the burner as the ghee cooks.  I do this to warm up the glass before pouring in the hot ghee.  VERY IMPORTANT.
Posted by: Victoria, Wednesday, April 24, 2013, 3:30pm; Reply: 11
There are a number of ways to get to the final product and I'm so glad I learned to make ghee.  Once you successfully do it, it's no longer intimidating and it's a simple matter to experiment with various methods.

It is one of my favorite and most beloved healing foods.  Since I don't eat other dairy, ghee meets that need for rich, creaminess;  it satisfies my body very deeply and has (I think) been a major reason that I stopped having any food cravings many years ago.  I used to be such an ice cream addict!

I have also made ghee on my wood-burning stove by setting it on the back of the top, where it is lower heat - actually lower than simmer on my range.  It took a couple of hours, as I went about my day, but it finally got around to making the bottom sediment golden brown as I like it to be.  Because it was cooking at such a low heat, I had my doubts about the success, especially since it didn't really 'talk' much.  But that ghee had the best flavor of all that I've made.  Maybe it's because it had so much time to really develop.
Posted by: Hassanna, Wednesday, April 24, 2013, 7:38pm; Reply: 12
Great information!  

But why the unsalted butter?  Will you not get the same results if you use organic salted butter?
Posted by: Henriette Bsec, Wednesday, April 24, 2013, 9:15pm; Reply: 13
Well i do like Victoria

And  only  have salted butter, works fine imo  ;)
Posted by: ABJoe, Thursday, April 25, 2013, 1:23am; Reply: 14
Salted butter works...  The salt goes in the trash with the sediment unless your filter doesn't catch it all...
Posted by: Victoria, Thursday, April 25, 2013, 2:34am; Reply: 15
I use either one and get good ghee.
Posted by: chrissyA, Thursday, April 25, 2013, 3:00am; Reply: 16
My guess is that the salt will be more concentrated after reduction. Just a guess - I've never made it with regular salted butter...  ??)
Posted by: Taxman, Thursday, April 25, 2013, 4:13am; Reply: 17
Victoria's recipe is the best!
Posted by: jaff77, Thursday, April 25, 2013, 6:30am; Reply: 18
Any recipe with Thermomix?
Posted by: Henriette Bsec, Thursday, April 25, 2013, 6:51am; Reply: 19
Quoted from chrissyA
My guess is that the salt will be more concentrated after reduction. Just a guess - I've never made it with regular salted butter...  ??)

No it just stiks to the button of the pan.
Posted by: ABJoe, Thursday, April 25, 2013, 3:43pm; Reply: 20
Quoted from jaff77
Any recipe with Thermomix?

I'd never heard of this appliance until you asked the question...

All I can say is that you need to put butter into the machine, allow it to simmer until the bits in the bottom are golden brown, filter the ghee (oil) into a jar, etc. for storage, and clean up.  

Only put 1/4 to 1/2 the amount of butter as the size of the bowl, as it does foam up and you don't want it to boil over...

The filter can be a fine mesh stainless steel sieve, coffee filter, several layers of cheese cloth, etc...

Posted by: ruthiegirl, Thursday, April 25, 2013, 3:53pm; Reply: 21
I tried it twice with salted butter, and those batches weren't nearly as tasty as the ones I made from unsalted butter. It's possible I simply  burnt those two batches. But since I can get salted and unsalted butter for the exact same price, I'll go with the "sure thing" and use unsalted.
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