How to Make Ghee
165 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
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Originally published February 2017, but updated to include new photos and information for your benefit.
Hi, How do you discard the foam on top and how do you clean the nut milk bag after?
I just toss the foam into the sink, and I simply clean the nut milk bag with soap and water in the sink.
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!
Hi Rachel – I just updated the link for you. :)
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!
The article before the recipe card provides background information on the recipe, as well as tips, substitutions, etc. :)
Ohhh, loving this! Do you recommend salted or unsalted butter to start with?
Hi Virginia – Go with unsalted butter!
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!
Glad this worked out in the end!
Question, after cooking down 1lb of butter how much ghee is rendered? And does it require refrigeration?
Use a tea strainer, works a treat.
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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!
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?
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.
Thanks so much, Brenda! And great tip about the browned bits.
I made it. Great directions. Easy to do. Thank you!
Hi Judith – I’m glad this recipe worked out great!
What can be made with the milk solids afterwards?
Both milk solids and ghee went through the filter. What am I doing wrong?
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.
Glad the video was helpful, Karen!
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)
How do you get 2 cups out of 1 pound of butter? Am I missing something?
A cup is 8oz
. A pound is 16oz. 2×8=16. 🤦
Ok if my butter is salted? Thank you
Love it, works well
Great. but coffee filter gets clogged up.
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.
Hi Jill – yes, less butter would likely cook faster. Hope you enjoy the chicken biryani!
Thans for the ghee information…can’t wait to makesome!
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!
Thank you so much for video
Just made it and the steps were perfect! Thanks so much!
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!
I’d love to know the brand of the glass container you use for storage. Thanks.
You can find the containers linked in my Shop page :)
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°°
Thank you. You are very clear and practical.
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!
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??
Uesful. Good directions
I hope to try this in the coming week. How long can ghee be safely stored on the shelf?
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.
Thanks! I just love it :)
Is it necessary to strain it in to a nut milk bag and if so, how do you wash it?
Yes, it is. And I just wash the nut milk bag with soap and water under the faucet.
No, it’s not. You can strain it with just about anything and it works the exact same.
Love the great instruction, great product.
I always make my ghee with salted grass fed butter instead of unsalted….is that okay?
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.
Thank you
Thank you so much for this Recipe it was easy for my first time.
Glad this recipe was easy to follow along to Maria!
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!
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!
Excellent demonstration. Very easy to follow and replicate. What brand are the jars you have used?
Glad this was easy to follow along to Angie!
Angie those are Wreck canning jars.
Easy to understand and make.
Glad this recipe was easy to follow along to Teri!
Video very helpful.
Can you share what kind of jars you used?
You can find all my meal prep jars in the Shop page on my website :)
What happens if you use salted butter?
You’ll have salty ghee. ;)
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.
Glad this video came in handy :)
Thats really cool to know thanks!