how do you know when Ghee is done?!

Question: How do you know when Ghee is done?
what is the secret to knowing when your ghee is done cooking? not long enough and its still butter, but 30 seconds too long and its burned. how do you do it?


Use a thermometer, simmer butter at 189° F to 194° F for about 45 minutes. The Ghee will not burn even if simmered for hours, smoking Point 375° F. You are simmering at 192° F. The milk solids are the ones that are getting browned, and you need to brown the milk solids so to get the nutty flavor. As visual signs, the foaming should completely stop, and the Ghee looks like a light color oil.…
How to make Ghee?
Traditionally, Ghee is made from water buffalo's milk because of higher fat content than cow's milk resulting in a higher yield. However, nowadays its is made from Cow's milk.

1 pound of un-salted butter

In a heavy stainless steel pan, melt butter on low heat. Turn up the temperature to medium. Let it simmer. Foam will start to form as the moisture evaporates and Oil starts to clarify. Skim foam off. Cook till you have a light yellow color oil with all the moisture gone. The milk solids will cook to brown particles and stay on the bottom. The whole process will take about 45 minutes. Filter the Ghee using multi-layered cheese cloth to remove brown particles.
Yield 1 ? cup Ghee

Once the milk solids start rising to the surface, skim them off the top and make sure they do not fall to the bottom of the pot and stick. Keep flame on low, keep skimming, and watch carefully until butter is clarified. You can then remove from flame and put in pot in cold water bath to stop the cooking process. Also helps to use a heavy pot with thick bottom to spread heat evenly.

Ghee (Indian Clarified Butter) Ghee is a clarified butter without any solid milk particles or water. Ghee is used in India and throughout the South Asia in daily cooking. A good quality ghee adds a great aroma, flavor and taste to the food.

Ghee can be great assets for people who are on low fat diet since even a lower quantity of ghee can add lot of flavor to the food than any other oil or fat products. According to the ancient Ayurveda, a moderate amount of ghee is the best cooking oil.

Traditionally, ghee is made from from butter churned out of Indian yogurt (curd). It is boiled and constantly stirred until the all the water is evaporated. Then, further heated to get a pleasant flavor, slightly cooled and filtered through muslin to remove sediment.

Cow ghee is yellow in color, and buffalo ghee has off-white cream color. Ghee made from other animal milks, such as sheep milk, mare milk, are valued for their unique health benefits.

Aged ghee, Kumbhiighrta, aged between 10 to 100 years, and Mahaghrta, aged over 100 years, are believed to be a powerful tonics.

Ghee can be generally found in ethnic section of any big grocery store, any Indian/South Asian store or online. If you can not find ghee easily, we have given an easy way to make ghee below. When buying Ghee, be sure to buy Ghee from animal such as cow. Do not buy an artificial ghee made by hydrogenating vegetable oil.

Recipe of Homemade Ghee

Pure unsalted Butter (not margarine)


1. Heat butter in a saucepan in high-medium heat until it boils or bubbles.
2. Reduce heat to medium-low and cook uncovered until butter turns to a clear golden color. (Butter usually begins to boils with lots of bubbles. When it is done, it will have foams on top of it indicating that ghee is nearly done.)
3. Cool it and store it in dry container. Use ghee in you regular cooking.

Tips to see if ghee is done
Ghee is properly done when water is completely evaporated from butter. To find out if water is properly evaporated follow the following procedure. Pour heated butter into small piece of paper. Light the paper on fire. If it gives crackling noise, it is indicating the presence of water. Heat butter for some more time. With experience one can tell if ghee is done with the smell and color.

Ghee Storage Tip:
* Ghee does not have to be refrigerated.
* For long lasting ghee, keep it out of moisture, i.e., don't use a wet spoon to take out ghee.…

I cook mine low and slow. You should be careful that no dark particles form and remove any you see. It takes me bit of awhile but it's well worth the wait.

After I'm done I let it sit to further separate and congeal before placing in a jar.

The consumer Foods information on is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
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