How to Make Ghee

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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.

Ghee in a glass jar.
Photo: Gayle McLeod

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.

Sliced butter on a table.

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.

Boiling butter in a 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.

Straining ghee in a cup.

Common Questions

What happens if you cook ghee for too long?

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.

Is ghee dairy-free?

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.

Liquid ghee in a glass jar.

More Easy Kitchen Staples

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.

A glass jar of homemade ghee.

How to Make Ghee

4.99 from 56 votes
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 32 servings
Author: Lisa Bryan

Description

Homemade ghee (clarified butter) is incredibly easy to make, much cheaper than store-bought versions, and is perfect for those who are dairy-sensitive. Watch the video below to see how I make this in my kitchen!

Video

Equipment

  • Nut Milk Bag My favorite tool for straining liquids.
  • Weck ½ Liter Jars The best glass jars for storage!

Ingredients 
 

Instructions 

  • Slice it up. Slice the butter into cubes and place in a small pot on low heat. 
    Sliced butter next to a knife.
  • 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. 
    A pot of boiled butter.
  • 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. 
    A pot of boiled butter.
  • 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. 
    Straining butter through a fine mesh sieve.

Lisa’s Tips

  • The recipe makes approximately 2 cups of ghee.

Nutrition

Calories: 124kcal | Fat: 14g | Saturated Fat: 8g | Cholesterol: 36mg
Course: sauce
Cuisine: Indian
Keyword: Ghee, Ghee Butter, Ghee Recipe, Homemade Ghee, How to Make Ghee, What is Ghee
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

4.99 from 56 votes (2 ratings without comment)

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168 Comments

    1. I just toss the foam into the sink, and I simply clean the nut milk bag with soap and water in the sink.

  1. Hello,
    I may have missed it but what butter do you use? I know you said it was linked in the recipe card but I do not see it. I may have overlooked it. Please let me know. Thank you!

  2. I have an honest question. I’m not being mean-spirited I promise. Why, when I go to cooking websites like yours, is there always a long article before the recipe? Again I’m curious, I’m not being critical.
    I follow you not just because of the recipes but also because of the informative articles. Thanks for your hard work!5 stars

    1. The article before the recipe card provides background information on the recipe, as well as tips, substitutions, etc. :)

  3. I’ve never skimmed before: it took a long time, but clearly removed more of the solids. The coffee filter didn’t work for me either, but a double layer of fine cheesecloth did the trick!
    Thanks for the tips!

      1. Question, after cooking down 1lb of butter how much ghee is rendered? And does it require refrigeration?

  4. Good Morning, And Thank you so VERY MUCH for sharing your Wonderful and Beautiful Recipes on your website. I’m so Bless is seems like we have being FRIENDS for a LIFETIME. I LOVE ALL of your Recipes. I can’t to purchase your Book. And I also have printed All of your Recipes that you Posted on Line as well. Everything Looks for Beautiful I can’t wait to make your Recipes each and every day. My Husband and I work the Overnight shift and after we get our Rest and I awaken I find it Very Hard to find something different and Good for Dinner. Or order in for Dinner. I want to start to cook Healthy and Delicious meals for Dinner. I’m so Bless and Thankful for your KINDNESS that your sharing your Recipes to the World. Thank you so much. Keep on Posting and showing your Videos on your Website as well. Nankita5 stars

  5. Everything went perfect until I got to the filtering stage! First I tried the coffee filter it was painfully slow so I shifted to several layers of cheesecloth and the milk solids went through settling on the bottom of my beautiful golden ghee. Next, I tried more layers of cheese cloth, alas, the same result!! The final step, my nut bag still the same result. Could this have anything to do with how long it is simmered? Any suggestions would be gratefully accepted!

  6. I’ve made ghee many times, but have always discarded the foam that I skim off the top. Is there something else (yummy) that I should be saving it for?5 stars

  7. Nicely done recipe, easy to follow.

    I use the bits and butter at the bottom to make browned butter icing. Perfect for applesauce and spice cats.5 stars

  8. Best video I’ve watched on Gee. Got it perfect this time around. Too high a heat makes a mess, on low was perfect 👍😊 thank you for this video, most helpful.

  9. Just made this and it’s delicious! Bought ghee before but didn’t care for the taste. Thanks for the tutorial. (My husband bought unsalted butter blocks from Costco instead of the sticks so this is perfect)5 stars

  10. Hi Lisa,
    Does the amount of butter you start with affect the cooking time? For a trial batch I started with a quarter pound and cooked it gently for 2 minutes. Based on the color, I’m thinking I cooked it too long. It’s definitely quite a bit darker than yours. I used a metal mesh coffee filter so it might not be as clear as if I used a paper filter but it smell great and we’re going to use it to make Chicken Biryani in a couple of days. Thanks for sharing this recipe.

  11. I’m making muffins for a dear, elderly friend who is dairy and gluten intolerant. I prefer baking with butter because of the yummy buttery taste that adds so much to every bite; however I knew she wouldn’t be able to eat and enjoy these if they weren’t dairy free. Thanks so much for this easy to follow recipe!5 stars

  12. Thank you for the video. It was very helpful.

    I made ghee for the first time today. My neighbor from India had said “just cook it on the lowest setting.” I did that initially, until the butter was completely melted but it wasn’t warm enough to simmer, as you show, so I turned the heat up a little bit until I got tiny bubbles — smaller than yours to avoid browning. At first spooning the scum off seemed a bit of a fool’s errand but after it had been simmering for several minutes, that became much easier, so that by the time I declared it done, I had obvious milk solids on the bottom and a clear yellow liquid. It’s been slooooowly making its way through two paper coffee filters, but the ghee is looking gorgeous – a lovely, clear yellow.

    Thanks!5 stars

  13. Thank you thank you!! I haven’t heard of ghee before. I am on my way to the kitchen to make some. The potential I see with this is amazing°°5 stars

  14. Thanks Lisa. I’ve never understood why people buy ghee. I’ve tried a couple of the commercially prepared brands and none of them have ever tasted anywhere near as good as home made. I wonder if the commercial stuff uses very inexpensive butter? Not that I’m a butter snob (I only buy the really nice stuff if it is BOGO – regular national brands are fine for us).

    A few notes here. Afterwards I keep the toasted solids with a bit of the oil in a small container in the fridge. It firms up well and small chunks can be broken off with a butter knife, and can be used to add a lot of flavor to (e.g.) scrambled eggs or when fry-warming gyro meat or what not.

    I used to skim as per your recipe (and many others) but have found that the surface bits will eventually settle out with the rest of the milk solids if you just let it happen or jostle the pan a bit after the first ten minutes. You might give it a try.

    Finally, note that the majority of the salt sequesters with the milk solids. So while using salted butter will result in more salt in the ghee than using unsalted butter, it’s really not that much.

    The milk solids, though – if you’re going to use them in other recipes like a mentioned above – are very salty when using salted butter. But the ghee itself only retains a bit.

    Thanks again!5 stars

  15. thanks for the info… i have made ghee just once and wanted to refresh my memory. nice clear instructions. can that skimmed off foam be used ?? like maybe in rice or mashed taters or something??

    1. 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 in the refrigerator where it will last about a year.

    1. You can, but just be aware that it will be extra salty. I normally like to control the salt as I cook, which is why I use unsalted butter.

  16. Thank you for the excellent directions.
    Quick question: I am using a very heavy pot on lowest setting and butter has separated, foamed and solids have formed on the bottom…
    However it has not simmered.

    Is it critical to get the butter to simmer before transferring it to the jar, or can the steps be followed without the simmer?

    Thanks!  Will check back for an answer.  Want to make sure my ghee is the best it can be!5 stars

    1. It sounds like it’s still working for you without the simmer. I’d keep moving forward with it – and fingers crossed it turns out!

  17. I made this today.  I didn’t have organic butter, but I used what I had and it came out beautifully.  I’ve paid $14 per jar for ghee!  I did a taste test between the one I made and the one I bought.  Mine is better!  I may never buy butter to use as is ever again.  Thanks for the video.  5 stars