Homemade Ghee Recipe | 20 Minute failproof ghee recipe

Homemade Ghee Recipe | 20 Minute failproof ghee recipe

have you ever paid $15 for a jar of ghee
and wondered what all the fuss was about? You don’t need to you can make ghee at home in about 15 or 20 minutes. I’m Urvashi, my blog is twosleevers.com, and I’m
going to show you how to make ghee. And you should trust me for two reasons. One
I’ve been making me since I was 14 years old I’m 50 something now 52. So I’ve been
doing it a really long time. And then the other reason of course is as my group
would say #trustUrvashi. When I give you a recipe it’s something that I
have tested very very well. Thank you Mark for making this for me .So we’re
going to start with four sticks of butter. this is going to give you about 2 cups of
ghee. For this I would recommend that you use unsalted butter ,to use sweet cream
butter. People often ask me they need to use Kerrygold or some expensive kind
of butter. I love Kerrygold. I love it with all my heart but I do not
use it for ghee. I feel like by the time the butter has cooked down for ghee, it
has its own flavor. So sure you could start with whatever kind of butter you
like, but I use Costco’s Kirkland in the yellow package for this one. Their
sweet cream butter. so what you are trying to do with this, is you’re trying
to get all of the moisture and all of the milk solids out. while this cooks let
me just tell you a little bit about ghee in the history of ghee. So in Indian
culture in ancient Ayurved, there are different types of properties assigned to food. And ghee is considered satvic which
is extremely beneficial for health. There are records about 5000 years ago that
show us that people were making ghee all that long time ago. And it’s used in an
Hindu culture for not just food, but also religious rituals. So you offer up ghee as
an offering you know, and that’s supposed to be considered sacred, because it’s straight
from cows milk and cows are accorded a lot of reverence in
Indian culture. Ghee’s supposed to be a really good thing. But here’s why I make
it. I make it because it’s absolutely delicious. It’s very very different from
clarified butter in taste. It’s very different from obviously from butter. For
clarified butter, what you would do is you would get the butter to a boil, and
you would time about one minute. And at that point, you would have these white
and milk solids either settle to the bottom, or come up to the top. And you
would skim those off, and then you would let the oil in the water separate, and
then you would skim off the top. So if you’re doing a seafood dish, lobster or
whatever, and you want a little bit of clarified butter, that’s where you would
stop. For ghee, what really gives ghee the flavor is the nutty brownness that comes
from the milk solids browning slightly. So you’re putting this on on a gentle heat.
And you don’t really need any specialty equipment. The first time you make it, I
would suggest that if you have a pot with a spout do that, because you’re
gonna be pouring the ghee off. And then the other thing I would recommend, is
that start with a pot with a lighter bottom if that’s possible. You see this
one that I’m using has a white bottom and that’s because you want to know when the
milk solids are done. So depending on the type of ghee, you use where you put your
stove at, it’s gonna cook at different speeds. What I would recommend to you is
that the first time you do it, you set a stopwatch and watch and see like what
point your ghee gets done. And from that point on you’ll know
going forward. so why make ghee? It’s a great way to preserve butter. It’s a great way
to have unadulterated butter flavor.It’s very good for keto, and for Paleo. Of
course you know people say it has health healing properties. I’m not a
doctor I can’t speak–well I’m a different kind of doctor– I can’t speak
to health issues but it can’t hurt you that’s for sure. It also has a higher
smoke point than regular oil so you can use it to fry. It has a very very
different mouth field has this unctuous mouth feel that does ghee will coat the
inside of your mouth in the most delightful way possible. And if you’re
not convinced go buy yourself some good quality long grain basmati rice, cook it
according to the directions on my blog twosleevers.com, and put a teaspoon 1/2 a
teaspoon of salt and a nice couple of teaspoons of ghee onto a cup of rice and
just enjoy it. and you’ll see how good it is the key to this ghee is to not mess
with it too much. You see how all of this milk solids these milk solids are forming
on top. What’s going to happen is as the ghee cooks–let me turn this down so I don’t
burn it– so for those of you who are using an induction cooktop I’m gonna
take this down to 250. What you want is a very gentle simmer. You don’t want a
rolling boil at this point because that’s how things will burn. And you just
want to make sure that there’s nothing burning in the bottom. So I might move
some of this foam aside just to look now. Now that it’s starting to boil I’m going
set a timer for myself so that I can see at what point it’s done. People often ask
me how do I know that the ghee is done. So you’re gonna know it’s done in a couple
of different ways. One, when you look at it all of this white stuff will have
settled to the bottom and it’ll have started to brown very very gently. Two,
there’s a very different sound you hear. I don’t know if you can hear this
or not but it sounds like popcorn popping and that is all the water
evaporating from it. when the water has evaporated the sound changes
and you’ll be able to tell. Over time, you’re going to be able to tell just by
looking at it. But let me tell you something. Ghee is extremely extremely
forgiving. You can cook it a little bit too much, you can cook it a little too
little and you’re probably safe. It’s important to get to the point where
there’s no water left because for most– the way you would store ghee, is you can
put it in a clean jar on your countertop for three to four months they say. And
they say that it’ll last in the refrigerator for a yea.r let me tell you
I’ve had ghee set out for three or four months, five months. and there’s been no
negative effect. The thing to remember if you’re gonna store your ghee on the
stovetop which is where I would recommend that you store it– store it near
your stovetop not ON the stovetop obviously! What I would recommend is use
a clean spoon every single time. You don’t want cross-contamination going
into your jar. So use a clean spoon and make sure there’s no water on any or
liquid on any spoon you use. You spent a long time getting all of the solids out
the last thing– the water out– the last thing you want to do is put water back
in and that will allow bacteria to grow etc. Why make your own ghee? well a couple
of reasons. When I’m finished, we are going to have
this entire two cup jar full of ghee. which is gonna last most households for
a really long time. the butter I bought was what? $6 $7, $8 at
Costco maybe? You know just buy regular good quality, not premium quality, but
decent quality butter and then you’re gonna let it cook down. So mainly it’s
you know the cost is one factor but let me tell you something. The taste is
entirely different. Let’s be honest even if you go to Indian stores, and you buy–Indian grocery stores and you buy the ghee there it doesn’t taste quite the
same as a homemade. See how it’s no longer clear? Some of the
milk solids are starting to settle. So I’m gonna very gently–notice I’m just
stirring the top, don’t stir all the way from the bottom.
You want the milk solids to go to the bottom. Okay so I’m just gonna stir this
a bit, and the reason I’m doing it is I want to be able to keep an eye on what’s
going on. If I don’t do that I can’t kind of tell what’s happening underneath. So I
stir every once in a while to just get a look at what’s going on in there.
It’s been only about three minutes and ghee’s boiling nicely. So we’re just
gonna let it sit here for a while. Here’s what I would recommend. Do this on a day
that you’re already futzing around in the kitchen. So oftentimes what I’ll do
is I’ll put this on – to cook the ghee on to cook, and then I’ll load up the
dishwasher. By the time I’m done loading the dishwasher, you know I may have
stirred once or twice. I’ve kept an eye on it. But I’m in the kitchen in any case
so it doesn’t really take very long. The key here is to not let it burn okay?
That’s the only thing. The only two things you need to be aware of are, a) don’t
let her burn and b) don’t under cook the ghee. Don’t stop at this stage where all the
milk solids are still white okay? So if in doubt–I’ve just turned mine down to
about 180 which is probably low just enough to get a little bit of a simmer
without it having a rolling boil. Okay so I came back to check on my and it had stopped bubbling. You want it to bubble so I’m gonna turn
it back up a little bit. Where are we on time? About six minutes. Oh this is gonna
be a gorgeous, gorgeous, gorgeous ghee! You want the mixture boiling, because that’s
how the water is going to get out of it. So like I said, I had it turned down
almost a little bit too low. So I’m just going turn it back up. See how the white, the white stuff on top, the milk solids are getting fewer and fewer?
hTey’re probably settling down, and once they start to settle down all the way,
they’re gonna start to brown and that’s what’s gonna give it as nutty flavor. Now
people ask how to use it. Should you always use this in place of
butter? is it true, should be using it for different recipes? Here’s what I would
recommend to you. Certain things are just gonna taste better with ghee than not. Now
if you’re following a good recipe, it’ll tell you when to use ghee and when to use
oil. Sometimes you want that mouthfeel, that rich oily almost mouthfeel, and
sometimes you don’t want to taste oil. So you know a lot of times when you’re
eating rice and dal, you want a dollop of ghee on top because it changes the
taste entirely. My recommendation to you is initially follow recipes and decide, you know let them decide for you when you should use ghee and when you
should use butter. Over time as you get familiar with the taste ,then you can say
you know what I think that this dish I’ve been making all this time is going
to taste a whole lot better with the ghee than butter. and you might do
that. So again you know it’s gonna be dependent on depending on your own taste
buds. So initially start with recipes that ask for you to use ghee on things. Like,
some people put it on toast and I don’t– I don’t need toast so that’s a
problem!– but some people will put it in place of butter everywhere because they
like to taste so much and then other other people will only use it for Indian
sweets as an example. Or they might use it, you know, on top of rice and also they
might be more selective about it. So just experiment. Okay we’re at about the
12-minute mark, 12 minutes. Yeah by 12 minutes ish so about 10 or 12 minutes
you’ll start to see the color changing. You’ll see that these brown this white
milk solids are to have a tinge of brown to them. They’re no longer stark white
like they were, and this is when you really need to watch it. Because here’s
where–oh look look at that! and it’s not just the white that actually the yellow
is changing color. I really hope you can see this. So now you can start to see a
much much cleaner look to this and like I said the whites have a little tinge of
tan or brown. So account for about 20 minutes start to finish for your ghee to
be done. See that gorgeous gorgeous gorgeous color? It’s because I have been
patient I haven’t turned the heat up, like I have done in my life before and
burnt the heck out of the ghee. All of that white is now dissipating.
See that? Over time you’ll figure this out. But honestly guys don’t stress it.
Let it come to a gentle boil, boil it for 10 or 15 minutes when it’s at that
gentle boil, and you will have ghee. So you know I’m showing you all the
different markers, but really just don’t worry about it. Just don’t let it burn.
keep it on like I said about a 250F -280F somewhere in there you know. You want the
the milk solids to brown gently. You don’t want them to burn right away. if it
burns eat the ghee anyway. It’s probably still just fine. So at this point I definitely
want to make sure that I’m not burning it so I’ve got keep a close eye. All
these milk solids are gonna go to the bottom and start to brown pretty quick.
Okay a lot of people would stop at this point. I’m gonna let her go just a little
bit because I like my key a little bit nuttier. Here’s where the light-colored
pot is gonna come handy because you can see what’s happening underneath and
you’re gonna catch it before it burns. okay
now first time you’re making ghee, stop right here when the bubbles are huge
like this, there’s no white foam, but there’s giant big bubbles on top. Stop, and
you’ll have excellent ghee. So I’m at about 16 minutes 17 minutes I’m gonna turn this
off. I’m gonna let it stay in the residual heat for just a few minutes.
Look how gorgeous this is gonna be. This is gonna be such a pretty ghee I can’t
tell you. Alright I’m setting this aside. Okay if in doubt take it out a little
bit early okay don’t let it burn because it does have a little bit of a slightly
bitter taste to it if you allow it to burn. And keep in mind that this is pure
fat in a heavy pot hopefully so there’s some residual heat that it’s gonna
continue. As you see my pot is still bubbling it’s been a while since I took
it off the heat source. It’s been a minute in something and it’s still kind
of gently bubbling so if you have cooked it almost to the point of being done
you’re gonna be in trouble. Now what we’re gonna do is we’re gonna get a heat proof jar ready. So as I mentioned earlier I use four sticks of butter this
is gonna be almost. Truthfully it’s gonna come all the way to the top. By the way
people often ask me do you have an instant pot recipe for making ghee. guys
you know how much I love my instant pot. Several cookbooks all of the would have
been bestsellers.h ere’s an Indian instant pot there’s a Keto Instant Pot, and
there’s an instant pot fast and easy. I love my instant pot. There is no
advantage to making gjee in an instant pot. When you look at the recipes out
there what you’ll see is they use a saute function. I feel like you could, but
I have this pan to clean. I could have gotten by in a smaller pan. Your point is
to get the water out of the ghee. You’re not gonna be able to do that with the
lid. So for me personally it doesn’t work. and I just do my ghee on the stovetop. I
want to show you the milk solids at the bottom here .Okay there’s a little bit of
foam on the top it’s not too bad. The main thing in the bottom is that these
have not burned. they’re a beautiful golden color but I do have milk solids
settling at the bottom. Now if I was a patient person, and if you know we
weren’t trying to film this, I would let this settle until all of this foam went
to the bottom. okay so just let it sit and melt. But I’m not that patient. So the
safest way to do this with a pot full of ghee like this– if you’re a strong person
you can lift it up and pour it. I don’t. I use a little dipper. Use a strainer the
strainer is gonna catch any of the milk solids that come through and this is
also I find this a safer way, because you’re putting in hot liquids into a jar
at a measured pace. By the way I make a lot less mess when this happens. This
is gonna be beautiful. here is the last of my ghee going in here.
and you see these milk solids are back. Okay I want you to take a good look at
these milk solids they’re brown they’re not white they’re brown, but they’re not
burned. and this ghee it took me less than half an hour and that’s with
me fussing around talking doing all of this stuff. Tt’s probably a 15 minute job
and you have the wonderful wonderful delicious beautiful color for this ghee.
now here’s the ghee I made earlier. see the difference? this is a little bit done.
we could call it nutty. we could call it brown butter. Or we could call it you
know slightly overdone ghee 🙂 You can use it. So anything between here
where you see there’s no water in this, you saw those big bubbles come off so you
know this is safe–or here is usable. This cost us about seven or
eight dollars. It’s gonna last a really long time and you should really really
try this recipe at home. I’m Urvashi, my blog is to twosleevers.com
look at this #trustUrvashi there for a reason. I hope you make this
recipe and if you do tag me it when you post on Instagram. Thank you for watching!

100 thoughts on “Homemade Ghee Recipe | 20 Minute failproof ghee recipe

  1. This is the best video that I have seen about making ghee and I have watched many. Very straightforward, understandable, and delivers an excellent final product. Thank you. I think that I'll subscribe.

  2. thank you, i onlty had 1 stick of butter, but made it anyway,it is delicious..I was needed something to bake sweet potatoes at 425, this was perfect..

  3. I would chop the butter into smaller pieces first and I would also put the lid on the pan, you will have a liquid 10 times faster, just saying.

  4. Thank you for the excellent video. I tried ghee in a non-stick pan the first time I made it, years ago, and it did not work. The next time I made it I used a stainless steel pan and it came out good. However, this video shows a much easier way, and with temperature settings. Again, my many thanks. I am now subscribing to your channel.

  5. this is not the authentic way to make ghee. this ghee does not have any medicinal properties. ayurvedic satvik ghee is made from milk cream. this is misleading

  6. Sorry your recipe seems quite contrary to how it is actually preparein India. We never use butter! My gran would make ghee so i recall the process. In fact, in Indian households they make it fresh by collecting cream from milk (post boiled and cooled) they would collect it over a period of few days (stored in the fridge) and then churn this mixture and seive. Collect that butter mixture and let the butter melt over low heat. You will know when the ghee is ready (approx 25 mins )when the cream remnants turn dark brown. Filter the ghee after it has cooled down and store in airtight glass container.

  7. Thank you for the great ghee lesson! I’ll be making some for gifts 🎁. My only suggestion is to cut the background music.

  8. You are making “Desi ghee”, I thought you are making regular ghee😔
    Desi ghee have different flavor compare to regular ghee.

  9. I have never, at least knowingly, had ghee before. Is this something that could be infused with something such as garlic? If so, would you put the garlic in when it comes off the heat in the cooling stage, and would you use crushed or chunked garlic? I imagine it would taste fabulous on naan.

  10. with respect but this is not GHEE.

    GHEE made out of मक्खन, and…………..

    मक्खन made out of BUTTER MILK (छाछ), …….5& processed BUTTER made out of creme.°

    छाछ made out of yogurt.
    so basically BUTTER & मक्खन don't have the same culture.

  11. Urvashi Ji to the rescue! A coupla months ago I clicked on other people's videos on how to make ghee, read some comments of Indian YouTubers and most said you can't do this with american butter, it has to good, quality butter and separated naturally from cow's milk. I had given up and then I spot your video, today, and yeah, the best, cheap butter at hand is Costco's Kirkland signature brand. Thumbs up dear Urvashi Ji and sending you greetings from Mexico. 🙂

  12. What's with pronouncing your name weirdly? Well, it's your name, but not yours only. It is pronounced as Oorvashi, not Aurvashi 🙂

  13. Great instructions for a great result. My late husband was Egyptian and I used to use ghee all the time. I'm going to make some and cook something yummy. Thanks for the good ideas. Only one thing I would like to say is the background music is very off-putting and I would have enjoyed it better without the music.

  14. If you make a smal "how to" film on YouTube, remember that you enter the world wide public domain. So talking about "sticks of butter" is missing out on many vieuwers an many cultures. Why? Because 90% of the world population have no idear how much a "stick of butter" realy is. To be clear, give the amount of gram's an you wil see that many more people will like your how to movie.

  15. Ghee is better than butter because it preserves the butter, stays good for a longer period, you can fry on a much higher temperature than that of butter. And lactose-intolerant people can also use Ghee.

  16. The ayurveda is full of shit, the simplest explanation is butter spoils ghee does not especially in the sweltering hot Indian subcontinent

  17. if those milk solids at the bottom are not dark brown then dont expect the medicinal qualities to be effective at its full potential!!!

  18. Thanks Urvashi, your demonstration was superb, definitely going to make my own ghee… I was a bit confused with the "sticks of butter" but I will figure it that out..

  19. Why in 20 mins ? Traditional method is to cook it for as long as possible. Ayurvedic advice is to cook it slowly for nine hours !! You're trying to adapt ancient culture to current American culture. It doesn't work. In 20 mins it's not the real thing.

  20. I share the opinions of others – I have watched other ghee making videos and this is the best of them. Not sure why, but the pace is excellent and there are no dull moments. It is practical – for example you are not instructed to stand over the pot in the early stages gradually skimming off the white foam, there is no need except to better observe the bottom. Using a mesh strainer is fine (I use a finer one than in the video, meant for tea), you don't have to get messy with folded cheesecloth or waste a coffee filter. Yes, you should not burn it, but relax, if you get it a little wrong it is still usable. I use temperature resistant (Pyrex type) 250 mL wide mouth bottles that I bought from a laboratory supply house. Not cheap, but as the video points out you want a temperature tolerant container. I would not take the risk of using standard glass bottles to receive hot fat. Pyrex beakers are inexpensive and will hold up, but then you need to use cling wrap or some other covering mechanism while you are storing the ghee.

  21. Hi would like to know when v r cooking butter is it becoming unhealthy or is it better to make ghee from curd or milk cr eam

  22. I love putting ghee in my coffee. It is the richest tasting coffee ever. I love it on toasted bread. I love it on steamed vegetables. I love when it is brown at the bottom.

  23. Thank you, Uravashi!! I cooked my ghee too long and it was dark like the one you showed at the end! Phew, thought I wouldn't be able to use it.

  24. Beautiful 🌹🙏. My tiny town hasn't a Costco. So in 🇨🇦 we have Dairyland and Lucerne products. I wonder if that's fine as long as unsalted. Thank you so much for your excellent tutorial. 🙏

  25. Tx Urvashi for your effective tutorial on ghee. I have much understanding on what and where ghee comes from. Especially, when I am in the food industry and in resort in remote area, I can now make my own ghee. cam on nhieu.

  26. I have never made Ghee before….gonna make some soon. Is the butter you use from Costco grass fed? Thanks for sharing!🙂

  27. Wonderful… Instructions!!–&- I'll Have Success!!– At LAST &-Happiness… Blessings!!.. Upon You!! & Thank You!!– WOW!!!

  28. Hi Urvashi – I subscribed some time ago, but never ever commented on anything. I am just a great big lazy cook…..lousy at everything I make in the kitchen. Thanks so much for your very informative videos.

  29. Grass fed butter has an chemical difference that grain fed butter does not. Our bodies respond very differently to the two types, this is the best reason to buy Kerry gold but it’s not the only brand that uses grass fed milk though.

  30. My ghee looks like your second one. Tastes a bit heavy and oily. Will it the taste feel lighter if I get it less brown? This is my first shot at ghee and I wanted to make sure I got out all the water. And thanks for the real time video. It was quite helpful.

  31. Thank you, none of the other recipes for ghee told how long it was supposed to take so I thought I was doing it wrong and I kept skimming off the foam until there was almost no ghee left LOL.

  32. I found this to be a very helpful video… I have never used Ghee, but now I am going to make it and try it… My friend has been telling me for years that she only uses Ghee and never uses butter anymore. She makes her own also… She buys organic butter at $14.00 per pound here in Canada… I won't be buying butter that costs so much…  Please know that the background music in your video almost made it unbearable to watch.

  33. Loved the way you explained the procedure with the timer!
    The darker ghee you made is the ghee I make usually. Bengali ghee is exactly that or even a shade darker. I use that for my Bengali dishes and the lighter yellow version for the other Indian dishes.
    Thanks for the video!

  34. I have made a batch of ghee before, and because it was so firm after being refrigerated, I was barely able to get it out of the container. I am going to try it again using your method, and this time, I am going pour just a small amount into the bottom of each cup of a silicone muffin pan, refrigerate, then pop out and store. It will then be easy to get it out to use. (Storing it at room temperature is not an option for me.)

  35. Actually my mom make ghee with pure cow milk …she preserved the fat layers of milk while boiling for about 1 month n churn it several times with her small loving hand …churned until the fatty layers turn into cream n put it low flame until u found some kind oil found that we call it ghee

  36. New subscriber here 🤗.

    This was a very thorough, clear “class.” I learned that clarified butter and ghee are NOT the same thing.

    I am not Indian, but I used to live in an American Yoga ashram. We used ghee in cooking and as “fuel” for ceremonial “candles” (twisted cotton balls moistened with ghee).

    I have made it from time to time, but not as clear as this (some milk solids in it).


  37. Just made this! Liquid gold! Can't wait to use for rice, eggs, and more. I used the timer and 18 min was the perfect time frame. Love your channel! Can't wait to try more recipes.

  38. Bummer, I watched a guy show how to do it; no where as much detail as you show; and mine burned. Thanks for taking the time to show it in detail.

  39. Mahalo for your video! My Ayurveda practitioner that made my ghee moved away from Hawaii and I’m so happy I can make it myself now! I used to buy plain ghee (darker like your first one) and then a vata specific ghee from her! Mahalo again! Xx Aloha!

  40. Are you stupid or what? ghee is heated and filtered butter. Next why don't you show "home-made boiled water recipe" … Idiot

  41. So well done and demonstrated. I will try making ghee. Thank you so much for sharing and showing us just how it should be done.

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