🧈 Home made Ghee (No-pot clarified butter method)
Softly melted, gently clarified, this no-fuss Ziploc technique turns butter into golden ghee without using strainers or sieves.
📝 Ingredients
250–500 g unsalted butter (ideally organic), cubed
(Butter should be at room temperature or cut into small cubes before use.)
🍳 Instructions
1. Prepare the butter in the bag
Place the cubed butter into a sturdy Ziploc or freezer bag.
If using cold butter, simply let it sit inside the bag at room temperature for 15–20 minutes to soften slightly.
2. Warm gently in hot water
Heat water in a medium saucepan until just before boiling—you want it hot but not bubbling (around 85–90°C / 185–195°F).
Turn off the heat.
Carefully submerge the sealed Ziploc bag into the hot water.
Let it sit in the water bath until the butter melts completely.
3. Clarify and separate
Once fully melted, remove the bag and let it sit upright inside a tall cup or jar.
Angle one bottom corner downward, so the fat can separate from the milk solids.
Let rest undisturbed for about 10 minutes, you’ll see clear ghee float above the white solids.
4. Drain the milk solids
Snip a small hole in the lower corner of the bag (the one facing down).
Slowly drain the white liquid layer (the milk solids) into a separate container, stopping once the golden ghee approaches.
Pinch or clip the bag shut before the ghee flows out.
5. Collect your ghee
Pour the remaining golden fat into a clean, sterilized jar.
Let cool before sealing.
🌿 Kuisit Tip
Store your homemade ghee at room temperature for up to 2 months or in the fridge for longer. It’s ideal for high-heat cooking and adds depth to curries, sautés, and even baked goods. Add a bay leaf or cardamom to the bag before melting if you’d like to infuse it with warm notes.