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1 Ghee

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1 jar(s)

  • 250 g unsalted butter, cut into 2 cm cubes or softened

Recipe's preparation

  1. Put butter into TM bowl and cook without MC 90 mins / 120c / Sp4, with simmering basket placed on lid as a splatter guard.

  2. Repeat without MC 30 mins / 120c / Sp4, with simmering basket placed on lid as a splatter guard

  3. Check, if milk solids are very dark and resemble burnt bread crumbs at the bottom of the bowl, the ghee is ready. If still white, cook 3-5 mins more at same temperature and speed.

  4. Straining & Storage
  5. Place fine muslin/ nut milk bag over strainer and pour liquid ghee into sterilized jar.

  6. Allow to cool completely, then refrigerate till needed.



Can be used as a substitute for oil - but has a strong taste and aroma, so not the best option for cakes and western desserts.

For TM31, cook at 100C / 120mins / Sp2 with simmering basket on lid as splatter guard.

Cooking milk/ dairy products over 90C causes burning at the bottom of the bowl. The burnt milk solids may stain the bowl. Can be cleaned with a vinegar wash and a bit of elbow grease.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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