Ghee: Oro Líquido para Cocinar! Dura 100 Años
Ghee: ORO Líquido para Cocinar! Dura 100 Años! is a easy Indian recipe that serves 4. 900 calories per serving. Recipe by Planeta Jardín on YouTube.
Prep: 10 min | Cook: 30 min | Total: 50 min
Cost: $4.00 total, $1.00 per serving
Ingredients
- 500 g Unsalted Butter (preferably without added salt, kept refrigerated until use)
Instructions
Prepare Ingredients and Equipment
Gather 500 g of unsalted butter, a heavy‑bottomed saucepan, a heat‑proof bowl, spatula, strainer, cheesecloth, and a clean glass jar.
Time: PT5M
First Melt – Render the Butter
Place the butter cubes in the saucepan over low heat. Stir occasionally as it melts, which will take about 10‑15 minutes. Watch closely to prevent the butter from scorching.
Time: PT15M
Temperature: low heat
Cool and Separate Milk Solids
When fully melted, pour the liquid into a heat‑proof bowl and let it sit for a few hours (or overnight) at room temperature until it solidifies. The milk solids will settle on top.
Time: PT2H
Remove Milk Solids
Once solidified, gently lift the top layer (the milk solids and whey) and discard it, leaving the clear golden butter underneath.
Time: PT5M
Second Melt – Achieve Golden Ghee
Return the clear butter to the saucepan and heat over very low heat. It will begin to bubble and turn a deeper golden color. Continue for another 10‑15 minutes until bubbling slows and a nutty aroma appears.
Time: PT15M
Temperature: very low heat
Strain and Store
Skim off the foam, then pour the hot ghee through a fine mesh strainer lined with cheesecloth into the clean glass jar. Seal the jar once the ghee cools to room temperature.
Time: PT5M
Cool Completely and Use
Allow the jar to sit until the ghee solidifies completely. It can now be used immediately or stored for long‑term use.
Time: PT5M
Nutrition Facts
- Calories
- 900
- Protein
- 0.5 g
- Carbohydrates
- 0 g
- Fat
- 100 g
- Fiber
- 0 g
Dietary info: Lactose‑free, Gluten‑free, Keto‑friendly, Paleo‑friendly
Allergens: Dairy
Ingredient Substitutions
- Instead of Unsalted Butter: Unsalted cultured butter
Equipment Needed
- Heavy‑Bottomed Saucepan
- Heat‑Proof Bowl
- Fine Mesh Strainer
- Cheesecloth or Clean Kitchen Towel
- Spatula or Wooden Spoon
- Airtight Glass Jar
Critical Steps — Do Not Skip
- Melt butter over low heat to avoid burning.
- Allow the first melt to cool completely so milk solids separate.
- Remove all milk solids before the second melt.
- Second melt must be on very low heat until bubbling stops and a golden hue appears.
- Strain through cheesecloth to achieve a clear final product.
Chef Tips from the Video
- Use a stainless‑steel saucepan for even heat distribution.
- Cut butter into small cubes before melting to reduce cooking time.
- For an extra nutty flavor, add a pinch of toasted cumin seeds during the second melt and remove before straining.
Troubleshooting
Butter burns and turns bitter.
Reduce heat immediately and remove the pan from the burner. Burnt butter cannot be salvaged; start over with fresh butter and keep the heat low.
Milk solids do not separate after cooling.
Allow the melted butter to cool for a longer period (up to 12 hours) or refrigerate briefly to speed solidification.
Ghee appears cloudy after straining.
Filter a second time through a fresh cheesecloth; any remaining particles are harmless but affect appearance.
Storage
Refrigerator: Can be stored in the fridge for up to 6 months, but not necessary.
Freezer: Will keep for up to 2 years in an airtight container.
Room temperature: Store in a cool, dark place in an airtight jar; it can last for many months, even years.
Make-Ahead Tips
- Ghee can be made in bulk and stored at room temperature for up to a year.
- If you notice any off smell after long storage, discard the batch.
Frequently Asked Questions
What is the cultural significance and history of ghee in Indian Ayurvedic cuisine?
Ghee has been used for thousands of years in India as both a cooking medium and a medicinal oil in Ayurveda. It is believed to balance the doshas, aid digestion, and promote longevity, which is why ancient temples stored jars of ghee that remained edible for centuries.
What are the traditional regional variations of ghee in Indian cuisine?
In North India, ghee is often made from cow's milk butter and used in rich gravies, while South Indian versions may be prepared from buffalo butter and flavored with curry leaves or spices. Some regions add a touch of fenugreek during the second melt for a distinct aroma.
How is ghee traditionally served in Indian households?
Ghee is traditionally served at the beginning of a meal, drizzled over warm rotis or rice, and used to finish dishes like dal, biryani, and sweets. It is also offered in small bowls during religious rituals as a symbol of purity.
On what occasions or celebrations is ghee used in Indian culture?
Ghee is a staple in festivals such as Diwali, Navratri, and weddings, where it is used for lighting lamps (deepak) and preparing festive sweets like laddoo and halwa. Its long shelf‑life makes it ideal for large gatherings.
What other Indian dishes pair well with homemade ghee from Planeta Jardín's recipe?
Homemade ghee enhances the flavor of dal tadka, biryani, paneer tikka, and traditional sweets like peda and jalebi. It also works beautifully for tempering spices (tadka) in South Indian sambar and rasam.
What makes homemade ghee from Planeta Jardín special compared to store‑bought versions?
The homemade method allows you to control the quality of butter, avoid additives, and achieve a fresher nutty flavor. Planeta Jardín emphasizes a low‑heat process that preserves antioxidants and ensures the ghee remains lactose‑free.
How has the preparation of ghee evolved over time in Indian cuisine?
Traditional ghee was made in large copper vessels over open fire, often taking several hours. Modern home cooks, like those on Planeta Jardín, use stainless steel pans and precise low‑heat control, reducing the time while retaining the same flavor profile.
What are common misconceptions about ghee in Indian cooking?
A common myth is that ghee is unhealthy because it is a saturated fat. In reality, ghee contains short‑chain fatty acids and conjugated linoleic acid, which can be beneficial when consumed in moderation. Another misconception is that it contains lactose; the clarification process removes most of it.
What are the most common mistakes to avoid when making ghee at home using Planeta Jardín's method?
The biggest errors are using high heat, which burns the butter, and not removing all milk solids before the second melt, which can cause a grainy texture. Also, skipping the final filtration can leave fine particles in the finished ghee.
Why does this ghee recipe use a two‑step melting process instead of a single melt?
The first melt separates the milk solids and whey, which are removed to prevent cloudiness and off‑flavors. The second low‑heat melt caramelizes the butter solids, giving ghee its characteristic golden color and nutty aroma.
Can I make Planeta Jardín's homemade ghee ahead of time and how should I store it?
Yes, ghee can be prepared in advance. Store it in an airtight glass jar at room temperature away from direct sunlight; it will stay fresh for months. For longer storage, keep it in the refrigerator or freezer.
What does the YouTube channel Planeta Jardín specialize in?
The YouTube channel Planeta Jardín specializes in traditional Latin‑American and world home‑cooking tutorials, focusing on natural ingredients, ancestral techniques, and healthy, sustainable recipes.
How does the YouTube channel Planeta Jardín's approach to Indian cooking differ from other Indian cooking channels?
Planeta Jardín emphasizes simplicity and the use of everyday pantry items, presenting Indian recipes with minimal equipment and clear step‑by‑step explanations, whereas many Indian channels focus on elaborate spice blends and professional‑grade tools.
Last updated: September 6, 2026
