All you need to make ghee is unsalted butter. Ghee looks like golden oil. Ghee is an ingredient of many Middle Eastern dishes. Ghee is also called clarified butter. In the sixties the “galloping gourmet” AKA Graham Kerr used clarified butter in just about everything he made. Making ghee is easy and inexpensive. There is a funny video on YouTube of a half naked Indian guru making copious amounts of ghee. He does a good job, but making ghee from a pound of butter is a lot simpler and you don’t need to strip for it. Ghee keeps rather well and as long as you use a clean dry spoon and the ghee is not contaminated with food particles, it will keep in a covered jar for several months inside the cupboard.

1 lb butter

• Place 1 lb of unsalted butter in a large, heavy pot.
• A heat slowly until butter melts; turn the heat up to medium.
• When the butter starts boiling turn it down to a low heat again.
• Let it simmer ever so slowly. It will foam and splutter.
• Do not cover the pot and stir from time to time.
• After 10 to15 minutes the ghee will smell like popcorn.
• Skim the foam off the top.
• Let it cool and strain ghee through a very fine strainer into jar.
• Discard the solids that remain in the pot.
• Put a lid on the jar and store on shelf.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!