How to Make Ghee

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If you aren’t familiar with Ghee, this is your official How To Make Ghee Tutorial.

Ghee is essentially clarified butter that is cooked a bit longer until the clarified butter is golden and the milk solids at the bottom are toasted (but not burnt!).

You may be thinking, “Why go to all that trouble?” There are so many reasons to go to the trouble!

One huge one is that Ghee is butterfat without the lactose and casein so it’s usually easy to digest for those who have dairy sensitivities.

Another fabulous reason is that Ghee has a very high smoke point so it makes an excellent replacement for Vegetable and Seed Oils (Canola, Safflower, etc.) if you are trying to get away from using them.

And, if you do a lot of Indian cooking, this is the traditional fat used for those foods.

All of that and it tastes pretty incredible.

Ghee adds depth and complexity to what could otherwise be an ordinary dish without making things too complicated.

One of my biggest take-away’ s so far from the #Whole30 program that I am doing is getting away from Refined Seed Oils (sunflower, safflower, canola, etc.).

While in the past, I used to occasionally use Ghee in my kitchen (for specific dishes), I now have been using it frequently (in addition to Coconut Oil and Olive Oil) and love it. It’s here to stay!

 NOTES:

  • Traditionally, Ghee is made from unsalted Butter. While I have made it from both salted and unsalted and do prefer unsalted, I have been making salted most recently because Costco has a great deal on grass-fed Kerrygold butter but only the salted. To me, the quality of the butter is more important than if it is salted or not. Bottom Line: Get the best quality butter you can – preferably local and pastured but at a minimum pastured and free of antibiotics and hormones.
  • I like to store Ghee in a small mason jar or glass container at room temperature. It doesn’t need to refrigerated but some people do prefer to store it in the fridge where it becomes a solid and can be used a spread.
  • The Ghee in my main photos was still a bit warm so completely liquid. It will solidify a bit at room temperature.
4.9 from 32 reviews
How to Make Ghee
 
Prep:
Cook:
Total:
 
Ghee has the same fat content as Butter and equal Points Plus values.
Ingredients
Instructions
  1. Heat a wide-bottomed skillet with high sides (for splashing/bubbling) over medium-low heat. Once hot, add butter.
  2. This is what it looks like after 1 minute...
  3. Use a wooden spoon or spatula to stir the butter and speed along the melting process. After 5 minutes (almost melted)...
  4. Once butter is completely melted and begins to bubble, very slightly lower the light. You want a steady bubble but not so much that butter is jumping out of the pan or spraying on the stove top. Cook for 25 to 30 minutes or until the milk protein has completely separated and there is a layer on the top and bits on the bottom of the pan. Here are pictures taken every through the process so you can know what to expect.
  5. Begin carefully skimming the top layer off until Ghee looks clean (except for bits on the very bottom) and discard.
  6. Slightly raise the heat back up to medium low and continue cooking another 5 to 10 minutes until most of the bubbling stops and the milk protein bits on the bottom of the pan begin to brown. Do not let them burn! Immediately remove the Ghee from the stove top and set somewhere to cool.
  7. Once cool, strain through a fine mesh strainer or cheesecloth. Discard the toasted bits from the bottom of the pan. Store Ghee at room temperature in a glass container or mason jar and use as needed.
  8. That's it. I included a lot of pictures because while it sounds simple, it took me a couple of tries to get it perfect and I thought for this one, more info was better. Enjoy!

 How to Make Ghee. Paleo. Whole 30 from www.everydaymaven.com

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Comments

  1. Piers says

    Hi.
    I followed your instructions. It only took less than 30 mins so wonder if I did something wrong? It looks like it turned out okay (just finished) but at the start there was so much “scum” on the top literally after 1 or 2 minutes that it had melted it did not look the way of your pics so I skimmed it immediately. Turned the flame low and skimmed intermittently. By the time 25 mins or so had passed and I removed more bits till I could actually see the bottom, and was surprised that the protein bits there were already a golden brown so I didn’t want to risk burning it and the bubbling had pretty much stopped. The colour of the finished product is a darker golden brown than yours. Maybe it’s the type of butter used?

  2. Edward says

    Well the butter was on low (3.5/10) and suddenly it boiled over the pot all over my stove. The bottom bits turned brown. This was at the 10 minute mark. Please warn others of this possibility. $14 worth of butter wasted.

  3. Jon says

    Wow. Great, detailed can’t mess it up recipe for ghee. My sister has been a student of Ayurvedic for decades. She helped me via phone on the first batch, but I think it was undercooked. One thing she said was “after about 15 minutes it will quiet”. Well, your article is so right on. I now know that with my thick cookware it does take around 25 minutes, not 15 minutes. When its getting close to being done, the regular larger bubbles of simmering change to a multitude of itty bitty mini bubbles, this I’ve come to call “the quiet”, at this point the ghee is clear & you can see the solids on the bottom. A few more minutes & its finished.
    Ghee rocks… :-)

  4. Karen says

    Washed Ghee face cream is amazing and worth the effort. Also washed ghee full body massage before a bath would be amazing for the skin and any stretch marks.

    I am using ghee in an Ayurvedic detox it gently pulls out toxins from your fat cells. It resets your fat burning metabolism ?

    THANKYOU MAVEN FOR THE WONDERFUL INSTRUCTIONS and PHOTOS.

  5. Susan says

    What’s left in the strainer is good for your skin. An Ayurvedic practitioner told me to save the solids and use them as a moisturizer. I use it at night and my rosacea and sebhorreic dermatitis are much better. It’s too soon to tell, but I think it is also improving the blotchiness from sun damage. I will be using the warmed ghee as eye drops for my severely dry eyes. My first batch came out grainy, but the second one is just as clear as it can be. I love cooking with it.

    • Byrne says

      thanks so much for step by step recipe for making ghee
      made it the other day on other cooker and it was golden
      today it is dark brown and smells like toffee – has it cooked for too long?
      the gas cooker does not go very low and it was kept on for 30 mins
      should it be kept on for less.
      thanks again and would love and answer.
      is organic butter best to use?
      blessings to you

      • says

        Hi Byrne,
        I always use pastured butter (grass fed cows) like Kerrygold or another similar brand. Toffee tasting and dark brown is a little more well done than Ghee should be – sounds more like “brown butter” but if it doesn’t taste burnt, it’s OK to use.

  6. Michael Colman says

    It works,not so hard to cook ,just don`t burn.Also ,I always mix an ounce or two of coconut oil,great for pan cooking…

  7. Hoai says

    Hi,

    I used Kerry gold as well, unsalted, and after 24 hours my ghee doesn’t look solid. There’s a layer of thin oil liquid on top and thicker solids on the bottom. Any idea what I did wrong? It’s about high 70s, low 80s in my place in terms of temperature.

    Thanks!

    • Adrienne says

      My ghee doesn’t go solid unless it’s low 70’s in my house. 75 and up it turns to liquid. But I use it the way it is regardless. Most recipes want liquid anyway :) If you need some solid, throw it in the fridge for a bit.

      • says

        thanks for the info! I used raw butter recently, which you can’t find everywhere, and my ghee stays solidified at very warm temps, even at 85. Very interesting!

  8. VJ says

    I just have to thank you for this great how-to.
    I have traveled trough all the seas of the web to finally find this one. It most definitely IS the best ghee tutorial I have found so far and that DOES mean a lot (me being paid to do online researches among other things). It is elaborate enough to guid one through the process safely AND well-arranged to remain followable.

    THANKS!

    Btw. I’m using your method for more than a year every 2 months and always succesfully!

  9. Roberta says

    First time making ghee. After straining, my product is medium brown. Is that bad? Does it mean I burned my milk protein bits? I burn toast too.

  10. tressa says

    thank you for the ghee tutorial, I will use the information for an up and coming talk for moms and babies – great info!

  11. Jenn says

    I just made my first pound of ghee using instructions from your site and others (there are quite a few different methods out there for making this – ghee whiz! 😉 I used the best butter I could find locally (cultured, unsalted…that’s about it) and used a slightly lower temp I think than most recipes recommend as it took quite a bit longer to get the oil to separate and the solids to brown. I’m pretty happy, it seems to have turned out beautifully! Slightly nutty/toffee flavour which I have a hard time keeping my digits out of while it’s cooling. I did this as an experiment to see if I like ghee since the container I bought at the grocery just tasted “off” to me…and now, after tasting the home made, I really think the store bought is rancid or “sour”. So happy, as I was worried I just didn’t like ghee. For those with “grainy” issues, I suggest you really check the filtering – I used a fine screen filter, then did it again with the filter AND two layers of cheesecloth, before finally digging out my gold mesh coffee filter to strain out those absolutely miniscule particles! But worth it, the end result is amazing. Thanks for all your hard work, I love your site and recipes!

  12. Shirley in NJ says

    Kay – I’ve watched quite a few YouTube videos on making ghee. What I found interesting was that most Indian (nationality) makers of ghee seemed to prefer their ghee grainy. So, they added water, and then when cooling, a touch of salt.
    Perhaps you rinsed a spoon and added water into the butter while cooking it? It’s all I could think of as a cause for accidental graininess.

  13. Saiful says

    I have made the ghee but to tell you the favour of ariginal ghee not there. It looks like ghee which I made from the butter. The one we purchased regularly is BHAGHA BARI GHEE. It from Bangladesh. That has the best flavor . Can you give an idea how can get that smell from the home made ghee.
    Regards Saiful

  14. jeffy says

    I just made homemade butter last night. It was so easy. Heavy cream (whipping cream) and a mason jar. Tonight I’m going to make so ghee. Thanks for the article.

  15. Joyce Acebo~Raguskus says

    I was another who had no idea what Ghee was!
    It is recommended to massage on the bottom of you feet to pacify Pitta & Vata in a hurry…reduces anxiety, irritability, moodiness and other emotional symptoms…
    Sounds like adding it on toast too may satisfy one’s insides!

    Your description and photos were not intimidating and great.
    I thank you.

    Off to prepare my first jars one for the kitchen and one for the bathroom….
    Joyce

  16. SD says

    Wonderful! I’ve been using some really great organic grass-fed Aussie butter for Bulletproof tea and ice cream, they do often suggest using ghee, those BP folks… And last night I was making cookies which call for “nut brown butter”, essentially your ghee recipe, but taken that bit darker, and not strained. I used the leftover browned butter in my tea this morning … OMG… It got me thinking, and I found this recipe. I do believe this is to be the fate of the rest of the butter in my fridge! Thanks!

  17. says

    I would like to make a dish for my Passover seder that calls for ghee (which I have never made before). Since the meal will have a main chicken dish, I need to use ingredients that are both kosher for Passover and non-dairy. What is the best substitute for the ghee in this case?
    Thanks.

  18. Kay says

    Hi there! The last two times I made ghee the texture turned out very grainy once it chilled. I used very high quality unsalted butter and followed your instructions :( any idea why it’s not smooth?

    • says

      It could be the resting temperature Kay – is your kitchen very hot (or the place you stored the Ghee while cooling)? This happens to me sometimes in the summer. We don’t have air conditioning and our kitchen gets very hot in the summer!

  19. Nancy says

    Thanks for the recipe. I have a few boxes of salted sweet cream butter in my refrigerator. Could I use it to make ghee?

    Thanks.

  20. Dyanna Allen says

    I followed someone elses recipe for ghee yesterday which said it only takes about 15 minutes. There wasn’t much gook I
    when I strained it and though some bits were on the bottom of the pan they were not browned. I found your recipe this morning and I was wondering if I can put my undercooked ghee back in a pan and cook it longer to fix it?

  21. Ann says

    I just made ghee for the first time although I have been using the store bought stuff for a while. This was a fantastic and easy to follow recipe. I loved the step by step guide. However, somewhere along the way, mine turned a dark brown…not the lovely golden yellow color I’m used to seeing and like your photos. Does this mean that I burned it? It doesn’t have a burned taste. I removed it from the heat as soon as I saw the color change. Can I still eat it without the gastric distress that dairy causes me? Thanks for such a great site and recipe!

    • says

      Thanks for the feedback Ann! It sounds like it may have burned although if it doesn’t have a burnt taste and smell, I would just use it as normal. If there is any burnt taste or smell, I would (unfortunately!) toss it!

  22. Danny Greene says

    Many thanks a great easy recipe to follow, having tried several types of butter Anchor butter (NZ) seems to come out best.

    Danny New Zealand

  23. Andria says

    Thank you for an excellent tutorial. I normally do not like recipes that are staged, like this, with photos (I like the typical recipe card format), but I found this style very helpful in this instance. I have looked at many recipes for making ghee and this one has been the most clear and concise. Thanks so much!

    • says

      Great feedback – thanks Andria! And, just so you know – if you hit the “print” button on any of my recipes, they will print as a recipe card without all the in-process photos. Have a great day :)

  24. Helen O'Brien says

    Thanks for the staged recipe, just made my first ghee.
    It was a great success.
    My daughters have been making it for years, & I was just
    Told to put it in the freezer, till set, then transfer to fridge.
    This eliminates the gritty texture, & renders it so smooth.
    Did you know this?

  25. Cindy Robinson says

    I’ve made this recipe 3 times, the first two times the Ghee turned out perfect. The last time it didn’t harden, it’s the consistency of a hot cereal. Soft, lumpy and pourable. I used Kerry Gold butter the 3rd time and accidentally bought salted. The first two times I used organic unsalted butter. Have any idea what could have gone wrong?

  26. Katie says

    Mine is on the darker side but still tastes fine to me. Is it still usable, Whole30 compliant if it’s darker? Thanks so much!

  27. Jo Marie Cucchiara says

    I have never heard of
    ghee and had to look it up
    So glad to see your post.
    one question, what is shelf life of ghee left unfrigerated?Thanks very much for the detailed recipe.

    Jo Marie

  28. Amit says

    Should we stir or just let it sit for the 25-30 mins untouched? I stirred it a few times and it seems like I’m not “in-line” with the pics anymore.

    • says

      I stir occasionally but you can just let it sit and not stir it – it’s up to you and will come out either way. As for the cooling, I like to cool the Ghee a bit before straining so there is more separation of the casein/ whey. You can pour it hot but just make sure to let it cool in the mason jar before covering.

  29. Tom says

    thanks for recipe. I did a small batch but think I left a little too long (brown bits on bottom of pan) and in morn its solid and dark in colour. Is this batch usuable or not ? Should I use a small sauspan for a small batch ?

  30. Jen says

    What a fantastic and easy to follow recipe. The step by step instructions were great in confirming that I was on the right track. We’ll be making this very frequently in our household!

  31. Neel says

    Hello! It’s great . I’m doing last 10 yrs but today I saw u’r recipe . Did that way itworked very well. In india we make it by homemade butter but since frm 3 yrs I living in australia n get confused how to make ghee by unsalted butter. U showed it very excellent way by showing all step by stp pics. I really impressed by it n surprised too b’coz I never know anynonindian did so wel. Gud lck to u. just put some cloves in it when bubbles started it always give very nice fragrancen gud fr throat.

  32. Angelique says

    Thanks for this post, I was very impatient at wanting to try my hand at this, so I used two lbs. of regular, store brand, salted butter. I have no doubt that grass fed, non GMO, unsalted butter would’ve turned out an even better product, but O.M.G. this turned out soooo good! I ended up with about a pint and a half of beautiful golden yellow ghee. I didn’t wait till the end to skim, I just did it a little at a time throughout the process. I think the problem some people are having is that they are keeping their heat up too high. I kept mine at barely a simmer, just little, itty bitty slow bubbles. Yum! Thanks again!

  33. Irene says

    Thank you! So helpful! I had seen it made, but it was a while back, so your pictures and step by step were awesome :) I made my first batch of ghee!

  34. Katelyn says

    Mine took a long while to bubble and when it did it almost instantly turned brown. It also got foamy but I never saw any of the white bits. What do you mean by bubble? I tried to make it show actual, nickel sized bubbles, but that seemed to make it burn. Also, would a smaller pot do the trick? It seems the depth of mine made the butter burn quicker.

  35. ben says

    Quick question;
    If I go off you recipe and use a pound of butter how much ghee will I get?
    Want to make sure I have a container big enough to fit it all. (traveling now so gonna have to find one or make it easy and just buy one)
    Thanks!

  36. DK says

    Step 4 Continued:
    Keep lowering the light until it is completely dark in your kitchen. Turn the light back on and lower the heat.
    I will be making this tomorrow after finding some nice butter. Does anyone know if it is possible to flavor it with herbs (removing them before jarring)?

  37. Ellena says

    After reading your very easy to understand recipe, I went straight away to make my first ever batch of ghee and I love it! Thanks heaps.

  38. Jill Potter says

    Yes it looks like those pics now that it’s cooled. I used Land o Lakes because I couldn’t afford anything better right now. Maybe it’s ok after all…I was thinking it was supposed to stay transparent. Thank you!

  39. Jill Potter says

    I used about 3 layers of cheese cloth. It looked pretty clear while still warm but is now kind of cloudy. Not bits necessarily, but not clear if that makes sense. Should I just try heating it and straining it again just to be sure, or would this damage it’s integrity?
    Thank you!

  40. Jill Potter says

    I followed the instructions and my ghee is not quite clear. Is this ok, or do I need to strain it again? I need to remove as much casein as possible for my GFCF toddler.
    Thanks!!

    • says

      Jill – what did you use to strain it (mesh strainer, cheesecloth, etc.)? I should be clear when hot but solid when cool. If you see white bits, that is the milk protein.

  41. Tami says

    Awesome directions! It was like making bacon butter. I do need a better strainer, ended up with some brown bits on the bottom of my jar. My daughter who purchases ghee from Trader Joe’s was impressed. Another winner. Thank you!

  42. M Lang says

    The key is slow and steady wins the race. The temp started off at 1/2 way then 1/4 power for the rest. These are the best instructions ever. Worked first go and now I’m addicted. I’m not any diet I just love the taste of ghee. I used only 1/2 a stick of butter in a small saucepan skimmed the first bit off with a spoon and after a further 7 mins strained it through the cloth. Perfect. Thank you

  43. Aki says

    So thanks to your tutorial I think I got this pretty much perfect on my first try, and after my ghee solidified, I opened it just to look at the texture and was slammed by the most deliciously sweet nutty aroma. I wanted to stick a spoon in and just eat it as it was! Thank you for the incredibly comprehensive directions and the pictures. I can’t wait to try it!

  44. JanPeters says

    Thanks for the step by step guide. I made it last night. LOVE IT. Kerrygold was out of stock at supermarket near me so I used Davondale instead. Result was good. 250gm butter produced a cup of ghee. Pure butter is expensive in Malaysia. Thanks again.

  45. LAURA says

    i’m so sad!! I’ve been wanting to try this for ages and today I finally did. I used my thermomix and melted the butter as per a recipe in Quirky Cooking (before I found this blog) and i followed it; it all seperated I think like how it should, kinda waxy looking gold on top with the liquid gold and then the milky solid at the bottom; only i couldn’t work out how to seperate the ghee from the dairy….i ended up using a cloth to strain it into a glass jar…however the dairy was still liquidy and went straight into it.

    help i want to try again!!
    thanks x

  46. Leigh says

    i just made it and its cool!
    all i have is salted butter but once i took all the white stuff out the salt taste was mostly GONE! so thx
    and it was so easy :) easy enough for a 17 yr old so thx

  47. Daniel says

    I did not taste it but I’m not too crazy about the smell. I will try tasting it. I don’t think any of the bits at the bottom burned but they did turn dark brown. Actually, not that it has hardened, it looks more a toffee colour rather than dark brown. I’ll also try using multiple layers of cheesecloth and try to filter it again. I will let you know.
    Thanks

  48. Daniel says

    I tried this recipe today. I had a couple of glitches. One is i did not have the proper strainer so I am not sure if I removed all that I should have but I did have cheesecloth. My ghee did not look golden clear in my jar. It had a brown tinge to it. Did I maybe not cook it enough ( or too much)? Is it ok this way or should I / can I reheat it?
    Any help would be appreciated. I will definitely try this again.

    • says

      Hi Daniel,
      Cheesecloth should work just fine to filter the Ghee. There are varying degrees of brown. Slightly brown and nutty is good but dark brown and bitter is bad. How does it taste? Did any of the bits on the bottom burn?

  49. Merry says

    It looks like my long-winded question didn’t make it to you, so I’ll ask a much more brief question- :^} – my ghee didn’t firm up after cooling like it had the first time I made it a few weeks ago. The house temp is the same. Did I do something wrong? I really loved how it was creamy firm before, without chilling it. Thank you for any help!

    • EverydayMaven says

      Did you change where you are storing it (above or next to the stove or another heat source perhaps)? I would put it in the fridge for a day and then bring it back out to room temp!

    • EverydayMaven says

      Hi Deb,
      You can use any brand of real butter you want – I always try to buy pastured or grass fed butter for the taste and health benefits. Also, most people prefer to make Ghee with unsalted butter. Good Luck :)

  50. Benjamin Wharton says

    Thanks for the reply. After it had cooled I tasted it and noticed that it tasted (and smelled) very much like unsweetened toffee/caramel, which while is nice I wonder if this is how it’s meant to be? I’ve never really read a description on the aroma/taste of ghee, other than it being slightly ‘nutty’, so I’m interested to know.

    Either way, it works very well in a curry as an alternative to butter!

    • EverydayMaven says

      Absolutely! I would say it has a slight “nutty” and/or “toffee” taste but not too much. If it’s strong, it might be a bit burnt or overcooked. Ghee is fantastic in curries!

  51. Benjamin Wharton says

    Thanks for making this guide! I made some today with a 250g block of unsalted butter, and it seems to have turned out well (it’s still cooling but I’ll give it a taste when it’s cool enough). I did however notice that as the butter was melting it was immediately making a froth on the top. Is this normal, or do you think it could just be the particular butter I’m using?

    • EverydayMaven says

      Hi Benjamin,
      The froth happens sometimes and is totally normal. It usually dissipates when the Ghee cools. Have a good day :)

  52. Julie says

    Thanks for all the photos. I’ve tried making ghee a few times now and I think I’m getting closer. I just made your recipe and it’s cooling now. Your photos really helped a lot. Thanks.
    -Julie

    • EverydayMaven says

      I hope it worked this time Julie! And, thanks for letting me know the photos were helpful – I go back and forth all the time about omitting them (because they are time consuming!) but every time I hear that they helped someone, I rethink it!

  53. Taylor says

    I’m doing the Whole30 (first week) and I was wondering…how “bad” is it if I use regular butter from the store? I wanted to make ghee so I bought some unsalted butter but didn’t realize it should be grass-fed/organic. It’s GayLea brand, if that matters :)

    • EverydayMaven says

      Hi Taylor,
      I am not a Whole30 expert by any means but my understanding is NO DAIRY in any shape or form for the entirety of the program. You can make Ghee from regular butter, pastured butter is just more nutritious. Good Luck!

  54. Joyce says

    pointsplus values? You’re kidding right? Weight Watchers? Better carefully measure that butter….and it’s not an accepted “oil” on Weight Watchers. They are the total opposite of Whole30.

    • EverydayMaven says

      Hi Joyce,
      Not kidding at all. I don’t judge how people chose to eat or run their diets. Weight Watchers works for a lot of people (it worked for me before I found Paleo) and I am for ANYTHING that gets people thinking about what they put in their mouth and making better choices. You can read a bit more about my thoughts about Weight Watchers and Paleo here if you are interested.

  55. Nina says

    I just made this according to your instructions and it turned out perfect and tastes amazing! First time lucky :) Thank YOU

    • EverydayMaven says

      Absolutely! I just read your post and totally agree about eating fat to lose fat. It has taken me a while to “accept” it b/c I spent so many years doing the opposite. P.S. Congrats on your babies :)

  56. Bonnie says

    Well, this is embarrassing but I cannot figure out how to “unsubscribe”! Just been getting too many emails but I thank you for helping me learning how to make ghee. I clicked on “unsubscribe” but couldn’t go any further.

  57. Steven says

    Extremely easy to make and fits the paleo plan 100%. Thanks for the instructions. I make a batch of this every week.

  58. says

    Great description and pictures. Thank you. I will be making ghee next week after taking delivery of some raw milk from grass fed cows from which i will make butter.

    The ghee will be used in Agnihotra ceremonies at The Sanctuary Healing Center in Mexico to purify the atmosphere. This page I wrote yesterday tells about Agnihotra and why you might consider doing it yourself. http://www.healing-haven.com/agnihotra-mantra.html
    Pete Adams recently posted..Nov 16, Healing RetreatsMy Profile

  59. says

    I am happy to see more people trying to use ghee, but I will say that the traditional method you speak of is not accurate. I live in South India and have been learning traditional Indian ways of preparing their foods. They do not use “butter” as you would call it, they use warm cream from the whole milk that rises to the top, skim it, let it cool and then skim again until all the fat from the milk is gone. They use the milk for curd and they use the “butter” or cream to make ghee. My mother-in-law takes all the skin and she presses it together to form a ball squeezing out all the milk water she can, she then washes the ball to get all the milk out of the fat. She then uses a grinder/food processor to make it into a texture like a wet sand. It is then melted at a low temperature and the rest of the milk solids fall and the clear yellow liquid is ghee. If you use good raw milk your ghee will be a nice yellow color.

  60. Sandra Leblanc says

    Thirteen years ago I was advised by a naturapath to make ghee for my 12 year old daughter who has a high sensitivity to dairy. It continues to play a role in our kitchen.

  61. Rose says

    A caveat: Eat it if you can tolerate it. The residue at the bottom is the protein casein (the foam on the top is whey protein). Casein structurally similar to gluten, and many people who are celiac or gluten sensitive are also highly sensitive to casein, soy protein too, because it is also structurally very similar. For my celiac/gluten-sensitive family, it is pure poison. We chuck it.

  62. Meera says

    Hi. Thanks for the recipe. One more thing … you don’t need to discard the brown residue. It is really tasty. Just add some sugar to it and you have a tasty snack for a kid. It was my favorite sweet dish when I was a kid :)

  63. Rachel says

    Hi Alyssa, I made this and the next day it was very grainy in texture. I will still use it, but it’s not that smooth ghee texture I love. Where did I go wrong???

    • EverydayMaven says

      Hi Rachel,
      This happens to me to sometimes. I have noticed it more when I use salted butter vs. unsalted and if my kitchen is super hot while it cools. Here is a FAQ from Pure Foods Ghee that also addresses it. I don’t think you went wrong anywhere and the Ghee is totally fine to use!

  64. eric says

    Another good reason to use unsalted butter is the formation of 3-MCPD and other process contaminants. When heating oils with salt this happens quite readily, and by using unsalted butter you avoid this problem.

  65. Bonnie says

    Thanks for the link!
    Bonnie
    p.s. I am working with a nutritionist who is recommending ghee as I am not absorbing fats and in this form they are absorbed easier. When you’re not absorbing fats properly your energy is low which can affect other things as well.

  66. Caron says

    I’ve made this last night, left it on the counter, and this morning was looking solid. I’m guessing it doesn’t stay in the liquid form like canola or sunflower oil.

    • EverydayMaven says

      Hi Caron,
      No, it doesn’t stay liquid (unless it’s SUPER hot!). It’s fine to use either way and I keep mine out on the counter and not refrigerated. Have a great day :)

  67. Bonnie says

    Thanks so much for recipe and visuals for the ghee!! I do wonder if much butter is lost in the process…? Do you throw out the butter you skim out or reuse it…?

    • marjana says

      I made it and it came out wonderful.Some things about the process i found interesting.Even at a slow simmer mine got kind of foamy, but then it stopped and then it made different type of bubbling sounds and THEN is almost stopped bubbling altogether. Kinda like popcorn does. It is wonderful and I am so very glad i did it. No indigestion after eggs ! Mahalo.

  68. melo says

    This is the first time I made it, that I thought I made it correctly. It came out beautiful. Excellect tutorial!

    • EverydayMaven says

      I think it is such an asset when making simply prepared vegetables – a little goes a long way!

  69. says

    Great tutorial! I must admit I have only ever purchased ghee. I don’t use it that often but one of my teens requests that I keep it in stock for his cooking. Ghee is great for sauteeing when you want the rich flavor but don’t want to have to worry about scorching the butter. And making it yourself would be a great way of ensuring that the ghee is made with high-quality butter.
    Mary@FitandFed recently posted..Trader Joes Kale Waldorf SaladMy Profile

    • EverydayMaven says

      Absolutely Mary – that way you can control both the quality and the freshness! Have a great weekend :)

    • EverydayMaven says

      Do it Joanne – it’s so easy. Just make sure to make a batch for yourself as well 😉

    • EverydayMaven says

      That isn’t such a bad thing Sara 😉 Goat Milk and Goat Cheese are pretty damn tasty. Plus, I saw your IG pics and post of that amazing farm in VT and it sounds like you are in Goat Dairy heaven right now!

  70. says

    Ok, you’ve convinced me! Ghee has been on my list to try making for ages…I’m doing it this week. I appreciate all your how-to steps, as well. I’m only cooking with olive, coconut and avocado oils now, so adding ghee would be terrific. Thanks, Alyssa!
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