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.

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

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. 

Originally published February 2017, but updated to include new photos and information for your benefit.