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Oven-Method Ghee CHOOLA GHEE – vegetarian recipe
Stav Kogan

Oven-Method Ghee CHOOLA GHEE

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Servings: 4 servings
Calories: 120
Ingredients Method Nutrition

Ingredients
  

  • 16 oz (455 g) or 2.0 cups (32 tbsp) of unsalted butter
  • A heavy-bottomed, thick-walled ovenproof pan
  • Fine-mesh wire skimmer or metal spoon
  • Cheesecloth or linen towel
  • Glass storage containers
  • Start with Premium Butter: The quality of your ghee depends entirely on your starting ingredient. Opt for high-quality, unsalted grass-fed butter or European-style butter, which has a higher butterfat content and yields a richer, more robust flavor.
  • Resist the Urge to Stir: The secret to effortless clarity in this recipe is leaving the pan completely undisturbed. Stirring will mix the milk solids back into the butterfat, resulting in cloudy ghee that is much harder to strain.
  • Verify Your Oven Temperature: Ovens are notoriously inaccurate. Use an independent oven thermometer to ensure you are actually baking at 300°F (150°C). If your oven runs hot, the milk solids at the bottom could scorch, giving your ghee a bitter, burnt taste.

Method
 

  1. Preheat the oven to 300°F (150°C). Take your 16 oz (455 g) or 2. 0 cups (32 tbsp) of unsalted butter and cut it into smaller 4 oz (115 g) or 0. 5 cup (8 tbsp) portions to ensure even melting.
  2. Place these chunks into your heavy-bottomed pan, making sure there is at least 3. 0 inches (7. 5 cm) of clearance between the top of the melted butter and the rim of the pan.
  3. Bake the butter uncovered and entirely undisturbed. For a standard 16 oz (455 g) batch, check it after 1. 0 hour. (Note: Larger stockpiles will take longer; for example, 30 lbs (13. 6 kg / 13.23 lb) can take up to 12. 0 hours). The Oven-Method Ghee is finished when you see a solid crusty foam on the surface, clean amber-gold liquid in the middle, and pale gold solids settled at the bottom.
  4. Carefully remove the hot pan from the oven.
  5. Using a fine-mesh wire skimmer or a large 1. 0 tbsp (15 g / 0.53 oz) metal spoon, gently skim off the crusty top layer of foam and transfer it into a small 4 oz (115 g) or 0. 5 cup container.
  6. Ladle the clear, amber-gold Oven-Method Ghee through a strainer lined with four layers of cheesecloth into a clean bowl. Stop ladling when only 1. 0 inch (2. 5 cm) of liquid remains at the bottom, and carefully scoop the last bit of clear ghee out with your spoon to avoid disturbing the gelatinous solids.
  7. Allow the filtered Oven-Method Ghee to cool down slightly, then transfer it into a 16 oz (450 g) or 2. 0 cup glass storage jar. Label the jar, wait for it to reach room temperature completely, and then secure it tightly with a lid.
  8. Gather the remaining 0. 1 cup (about 25 g / 0.88 oz) of golden bottom solids and mix them into your reserved crusty foam. Store this flavorful mixture in an airtight container in the refrigerator for up to 3 to 4 days, using it in portions of 1. 0 tsp (5 g / 0.18 oz) to enrich creamed soups or sandwich spreads.
  9. Keep Moisture Away: Water is the enemy of shelf-stable ghee. Ensure your storage jars, spoons, and strainers are completely dry before use. Even a drop of water can cause your beautiful stockpile of ghee to spoil prematurely.

Nutrition

Calories: 120kcalFat: 14g

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