Homemade ghee with Thermomix

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6 April, 2025

How to do Homemade Ghee in Thermomix: The liquid gold that improves over the years 🧈

A recipe easy, healthy And almost Eternalideal for fans of deep flavor

If there is one fat who has conquered from the Ayurveda temples to the kitchens of modern chefs, that is the Ghee. Also known as clarified butterthis liquid gold not only enhances the taste of your dishes, but also promises benefits such as reducing cholesterol, enduring without cooling for months and even – they say – improve with age, such as good wine or memes that do not go out of style.

The best: with a Themomix (TM31, TM5 or any other that does not have a washing machine per lid), doing so is as easy as forgetting the bread in the oven. The difference is that here the oblivion is voluntary: you let the machine do its magic for an hour and get a perfect ghee, without hurry or stress. In addition, it is one of those recipes that seems taken from the Hindu grandmother’s recipes, but with the precision of German engineering.

We go to the mess, because this ghee is not going to clarify alone.

Ingredients to prepare GHEE in Thermomix

500 g of butter without salt (And don’t think about using the salty, please)
A glass jar o Ceramic container with lid
Foil (Yes, like the snack)
A fine strainer or kitchen gauze

Step by step: How to do ghee in Thermomix without going crazy

1. Derrite, but with love

Place the chopped butter in the thermomix glass. Program 5 seconds at speed 4 To get rid slightly. Here we do not activate the reverse turn (Linkslauf, if you are in German mode), because there is nothing to crush or remove delicately.

2. Soft heat, as a mother’s hug

Now comes the first phase of heat: 30 minutes at 100 ºC, speed 2without the bucket, because we want the steam to evaporate and the butter is not condensed. This is key for Ghee not to spoil.

3. The moment varoma, or how to turn butter into gold

After 30 minutes, we rose the temperature: another 30 minutes, this time at varoma temperaturealso a Speed 2 And without the bucket. This is where alchemy begins: water evaporates, solids separate, and you have a clarified butter of film.

🔁 PRO TIP: If you use TM5, you can start with 30 minutes at 120 ºC and then continue with 30 minutes at 100 ºC, always at speed 2 and without a bucket. The important thing is that I watch that you do not burn or boil.

4. Zen cast

When I finish, wait a few minutes for him to settle. You will notice that there is a White sediment In the background (do not mix it, please) and a foamy layer on the surface. That foam can be easily removed with a spoon. Then, strain the golden fluid with a fine gauze or strainer, direct to your jar or ceramic container.

Do not remove the bottom solids. Think that it is like the coffee ground: if you stir it, you spoil the experience.

Tricks, tips and why the GHEE is the star of the moment ⭐

Why so much mess with the Ghee?

In addition to having a high smoke point (endure without burning like a champion), the Ghee is perfect for frying, saving, spreading or simply worshiping on an altar of flavor. And as it has retired dairy solids, it is great for those who have lactose intolerance or follow ayurvedic diets.

In addition, you will use less quantity than other oils or butter. And that, in times of inflation and bad fat, always is good.

How to keep it (and do not fill you from mold)

This is where many stumble: The Thermomix’s glass must be unpollutedespecially under the blades. Any other water or dirt can make your ghee become an ecosystem for fungi. Once cast, wrap it on aluminum foil and leave it in a place Dark and fresh. Forget about the fridge: the ghee is happier outside.

And if, The older, the better. Its flavor intensifies over time, so don’t hurry to spend it.

Don’t you have thermomix? No problem

Although this article focuses on the version kitchen robot modethe ghee can also be done old: you put the butter in a thick bottom, you let it cook for some 30-40 minutes over very low heatyou are removed by the white foam with love, and then you sneak. The result is equally good, but you need more patience.

Conclusion: Ghee do, be happy

If you want a fat that is not only delicious, but also healthy, versatile and almost immortal, the Ghee is your new culinary religion. And with the Thermomix, you have no excuses. In less than an hour, you will have a deep flavor jar, ideal for toast, curris, sauteed vegetables or even to give yourself a whim to tablespoons (we do not judge you).

Do it once, and you will have it forever.

Recipe for Jesus