Easy Homemade Garlic Achar
Golden, fragrant, and deeply nourishing — ghee is more than just clarified butter. It’s a staple in Indian kitchens, a rising star in health circles, and a rich, flavorful fat that can elevate your cooking like magic.
But here’s the best part: you can easily make ghee at home, with just one ingredient and a bit of time.
In this blog, we’ll walk you through how to make ghee from scratch, tips to perfect it, and ways to use it every day.
Ghee is clarified butter, meaning it’s butter that’s been slowly simmered until the milk solids separate and caramelize — leaving behind a clear, golden liquid with a nutty aroma and deep flavor.
Unlike regular butter, ghee is:
Lactose-free (great for sensitive stomachs)
Shelf-stable (no refrigeration needed)
High smoke point (perfect for frying & sautéing)
Packed with flavor and tradition
Unsalted butter (use grass-fed for best flavor and nutrition)
That’s it. Really.
Heavy-bottomed saucepan
Fine mesh strainer or cheesecloth
Clean, dry glass jar for storage
Place your unsalted butter in a heavy-bottomed pan over medium-low heat. Let it melt completely without stirring.
Once melted, it will start to bubble and foam. This is the water evaporating. The milk solids will sink to the bottom, and a second foam may form on top.
Let it simmer gently for 15–25 minutes, depending on the amount. You’ll see the liquid turn golden and smell nutty.
When the milk solids at the bottom turn light brown, and the ghee becomes fragrant and clear, it’s ready. Don’t let it burn!
Carefully strain the hot ghee through cheesecloth or a fine sieve into a clean, dry glass jar. Let it cool completely before sealing.
Bonus Tip: Save the browned milk solids! Sprinkle them with a bit of sugar and eat with rice, or use in dals or curries for extra flavor.
Use unsalted butter only — salted will foam excessively and can burn.
Go low and slow — don’t rush the process.
Use a light-colored pan to better see the color change.
Store in a cool, dark place — ghee keeps for months at room temp.
Ghee adds richness and depth to both sweet and savory dishes. Here’s how you can use it daily:
Drizzle over steamed rice or vegetables
Use in place of oil for sautéing or frying
Mix into dal, soups, or stews
Spread on warm toast or roti
Use in baking for a nutty twist
Swirl into coffee or golden milk for a nourishing boost
In Ayurveda, ghee is considered a sattvic food — pure, healing, and nourishing for the mind and body. It’s used in cleansing practices, rituals, and daily cooking.
Boosts digestion
Lubricates joints
Nourishes the nervous system
Supports immunity and clarity
While modern science is still catching up, the cultural wisdom behind ghee is centuries strong.
