How to Make Ghee
183 Comments
Updated Aug 16, 2024
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Homemade ghee (also known as clarified butter) is incredibly easy to make, much cheaper than store-bought versions, and is perfect for those who are dairy-sensitive. Plus — it has a delicious, nutty aroma that works well in many recipes.
What Are The Benefits of Ghee?
I learned how to make ghee several years ago for my brother and a few friends who are dairy-sensitive. It’s similar to clarified butter, where all of the milk solids are removed, but it’s cooked for a little bit longer, allowing the milk solids on the bottom of the pan to brown, giving the ghee a more nutty flavor profile. In other words, it’s a delicious, dairy-light butter alternative! But here’s what else I love about it:
- It’s shelf stable: You can store the ghee at room temperature in a dark, cool place for a few months, or in the fridge for up to a year.
- It has a high smoke point: Regular butter can smoke and burn on the stove (due to the milk solids), but ghee doesn’t burn! That makes it perfect for sautéing and frying. Think of it as a stabilized cooking fat, similar to rendered bacon fat.
Fun fact: Ghee is a traditional Indian food enjoyed in the Middle East and Asia for thousands of years. It’s also frequently used in Ayurveda and other healing medicines.
Ghee Ingredients
There’s just one ingredient – butter! So use your favorite brand of unsalted butter. I prefer organic, grass-fed butter (I’ve linked mine in the recipe card below), but any brand works.
How To Make Ghee
Cook the butter. Add about a pound to a small pot and cook on low heat. Once the butter is melted and starts to simmer, you’ll notice the ghee will separate into three layers.
Skim the top. You’ll notice foam forming at the top and sputtering a bit, which is the water evaporating. Skim that foam off with a spoon and let it continue to cook until the foam turns into clear bubbles and the middle layer becomes translucent. You should also start to see the milk solids sticking to the bottom of the pot.
Let it cool and store it. After 25 to 30 minutes, your ghee should be done. Turn off the heat and let it cool for a few minutes, then strain it into a glass storage container. The ghee will become opaque and light yellow as it cools. You can store the ghee at room temperature in a cupboard (away from direct light) for a few months. If you plan to keep it longer, it’s best to store it in the refrigerator where it will last about a year.
Common Questions
If you cook ghee for too long, you’ll end up with delicious brown butter! That just means the milk solids on the bottom became caramelized, giving it a delicious toffee or butterscotch flavor. Brown butter is great for making desserts like brown butter cookies, banana bread, or even brownies.
Sort of. I know that’s not a definitive response, but it depends on your level of sensitivity and how well it’s been cooked. Yes, the milk solids are removed, but unless it’s been tested to be 100% casein-free, I’d be remiss to claim it as dairy-free. Invariably some microscopic milk proteins may remain.
Now, in saying that, most people who are dairy-sensitive (to lactose and casein) find they don’t have any problems with ghee. But it’s something you’ll have to try for yourself. If you have dairy sensitivities, I’d recommend straining the ghee through a coffee filter (or two) which has a tighter weave, rather than using a nut milk bag or cheesecloth.
More Easy Kitchen Staples
- Mayonnaise: So easy to make with a stick blender!
- Almond Butter: Nothing beats the taste of homemade nut butter.
- Cashew Milk: This version is so delicious and creamy. Then make this almond milk next!
- Cauliflower Rice: The perfect low-carb alternative to regular rice.
If you make this ghee recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
How to Make Ghee
Description
Video
Equipment
- Nut Milk Bag My favorite tool for straining liquids.
- Weck ½ Liter Jars The best glass jars for storage!
Ingredients
- 1 pound unsalted butter
Instructions
- Slice it up. Slice the butter into cubes and place in a small pot on low heat.
- Melt and skim. Melt the butter and bring to a simmer. After several minutes, foam will form on top and it may sputter a bit. Use a spoon to skim off the top foam. You'll need to repeat this a few times.
- Cook. Continue cooking the ghee on low for another 20 to 25 minutes, or until the middle layer is translucent and the smell is fragrant. You should also start to see some milk solids at the bottom of the pan.
- Strain and store. When the ghee is done, turn off the heat and let it cool for a few minutes. Then strain the ghee through a nut milk bag, cheesecloth or coffee filter into a glass storage container.
Lisa’s Tips
- The recipe makes approximately 2 cups of ghee.
Nutrition
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Originally published February 2017, but updated to include new photos and information for your benefit.
I made it today and it turned out very well. I used a small tea strainer to skim the milk solids from the top as it was cooking. I also used a very low heat, because last time I think I burned it and ended up with brown ghee. Love that I can make my own as I used a local organic butter from the Farmer’s Market. Very nice!
I’m glad you enjoyed this homemade version, Tanya!
Can you use homemade butter to make ghee?