GHEE BUTTER RECIPE & HISTORY - Indian clarified butter
Recipe type: seasoning
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
  • 18 sticks - 72 oz (2 kg) unsalted butter
  1. To make ghee butter easily, you want to use a cooking thermometer and a thick-bottomed heavy pot.
  2. First, melt all the butter into a pot over medium heat.
  3. Now, let the butter reach slowly 212° F (105° C) and the water evaporate. Discard the foam with a slotted spoon once at a time.
  4. Once the water is almost entirely evaporated, the temperature raise automatically.
  5. Starting from 248° F (120 °C) the color of the butter commences to become darker, and the casein caramelizes.
  6. Let the butter reach a temperature between 175° F (135° C) and 184° F (140° C), then the sift the butter through a sieve lined with cheesecloth and store into jars.
  7. Once reached room temperature the ghee solidify and it is ready to use!
Recipe by philosokitchen at