Go Back
–+ servings
Homemade Vegetarian Ghee (Liquid Gold) – vegetarian recipe
Stav Kogan

Homemade Vegetarian Ghee (Liquid Gold)

Learn how to make homemade ghee, a versatile 'liquid gold' perfect for high-heat cooking. This recipe creates a pure butter oil with a high smoke point, long shelf life, and a rich, nutty flavor, suitable for a vegetarian diet.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 1 cup
Calories: 125
Ingredients Method Nutrition

Ingredients
  

  • 1 pound (454 g / 16 oz) high-quality unsalted butter
  • for Perfect Ghee
  • Use the best quality unsalted butter you can find, preferably from grass-fed cows, for the best flavor and nutritional profile.
  • A heavy-bottomed saucepan is crucial for even heat distribution and to prevent the milk solids from scorching.
  • Resist the urge to stir while the ghee is simmering. This allows the milk solids to settle and toast evenly at the bottom.
  • Ensure your storage jar and all utensils are perfectly clean and dry. Any drop of water can cause the ghee to spoil.

Method
 

  1. In a heavy-bottomed, medium saucepan, gently melt the butter over medium heat. Avoid letting it brown or burn.
  2. Once melted, increase the heat to bring the butter to a boil. As soon as it boils, immediately reduce the heat to the lowest possible setting. A layer of white foam will form on top; carefully skim this off with a spoon and discard.
  3. Allow the butter to simmer gently, uncovered, on the lowest heat for about 45 minutes.
  4. Do not stir. During this time, the milk solids will sink to the bottom and turn a toasty golden brown, and the ghee will become clear and fragrant.
  5. Remove the pan from the heat and let it cool for a few minutes.
  6. Line a fine-mesh sieve with two layers of cheesecloth and place it over a clean, dry, heatproof storage jar.
  7. Carefully pour the clear, golden liquid through the prepared sieve, leaving the browned milk solids behind in the pan. To ensure maximum purity and shelf life, you can strain it a second time.
  8. Let the ghee cool to room temperature before sealing with a tight-fitting lid. It will keep for 2-3 months at room temperature or indefinitely in the refrigerator. Ghee will solidify and become opaque when chilled.

Nutrition

Calories: 125kcalFat: 14g

Tried this recipe?

Let us know how it was!