Learn what Ghee is, how to use Ghee in your kitchen, and how to save money by making a large batch at home with our step-by-step tutorial!
WHAT IS GHEE?
Ghee, also called Clarified Butter, is butter that is simmered until the oil and milk solids separate, and the liquid fat has turned a golden color. It is then strained.
The quality, color, and taste of your finished Ghee is only as good as the butter you start with so I highly recommend investing in some good quality butter. And, YES, you can use salted butter to make Ghee. Some people even add a bit of spice while it is simmering (turmeric is common).
The milk solids (which are strained) contain the casein and whey protein, which for a lot of people, is what causes dairy sensitivities and digestion issues.
So, in short – Ghee is butter oil.
Ghee is an ancient food that originated in India and is commonly used in Indian, Middle Eastern, and Southeast Asian cuisines. In many cultures, it’s also used medicinally.
It’s also Whole30 compliant and has a tasty nutty flavor. Plus, a very high smoke point (450F) so it can be used for high-heat cooking without burning!
HOW TO MAKE GHEE
- Begin by cubing the butter. Add to a large pot set over medium-low heat.
- Once butter is completely melted and begins to bubble, very slightly lower the heat. You want a steady bubble but not so much that the butter is splattering out of the pot or spraying on the stove.
- Simmer for 25 to 30 minutes or until the milk protein has completely separated and there is both a layer on the top of the butter as well as some on the bottom of the pot.
- Begin carefully skimming the top layer off until the Ghee looks clean (except for bits on the bottom). Discard.
- Slightly raise the heat to medium-low and continue simmering for an additional 5 to 10 minutes until most of the bubbling stops and the milk protein bits on the bottom of the pot begin to brown. Do not let them burn! Immediately remove the Ghee from the stovetop and set somewhere to cool.
- Once cool, strain through a fine-mesh strainer or cheesecloth. Discard the toasted bits from the bottom of the pan.
- 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!
TOOLS TO MAKE GHEE
- Soup pot, stockpot, or Dutch oven
- Skimmer
- Fine mesh strainer or cheesecloth for straining
- Mason jar or other glass jars with lids for storage
TIPS
- 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.
- The Ghee in my main photos was still a bit warm so completely liquid. Ghee will stay semi-soft and slightly liquid at temperatures above 62F. It is liquid when warm and becomes more solid as it cools. As a general rule, I keep the jar of Ghee I am currently using in my pantry and cook with it from there. I store the remaining jars in the back of my refrigerator until ready to use.
- If this is your first time making Ghee, I recommend sticking with just 1 pound of butter as it is easier to manage. Once you get the hang of it, double or triple the recipe and then store the additional jars in the back of your fridge until ready to use.
- Use a pot large enough to prevent splatters. As the butter cooked, it bubbles and can splatter as you figure out the perfect temperature for your stove-top (electric and gas can vary). I use a wide-bottomed soup or stockpot or dutch oven.
RECIPES THAT USE GHEE
You can use Ghee in any recipe that calls for butter. If you want to use Ghee for baking, I recommend refrigerating it first so it becomes a solid.
Some recipe ideas that use Ghee are:
- Paleo Cauliflower Mash (Whole30 compliant)
- Strawberry Scones (use Ghee in place of Butter)
- Paleo Chicken Pot Pie (use refrigerated Ghee to make pot pie crust)
- Healthy Sweet Potato Casserole (use Ghee to add butter flavor to casserole)
- Crispy Home Fries (saute potatoes in Ghee instead of avocado oil)
- Paleo Salmon Cakes (use Ghee to add flavor to salmon cakes as you pan fry them)
This is just the beginning as far as recipe ideas go – Ghee works in recipes for all seasons, so learning how to make ghee at home will be a powerful tool in your cooking arsenal. I can’t wait to hear how it turns out for you – be sure to come back and let me know!
Did you make this recipe? Please give it a star rating below!
Learn what Ghee is, how to use Ghee in your kitchen, and how to save money by making a large batch at home with our step-by-step tutorial!
- 1 pound pastured butter cut into evenly sized pieces
-
Heat a wide-bottomed pot with high sides (for splashing/bubbling) over medium-low heat. Once hot, add cubed butter.
-
Use a wooden spoon or spatula to stir the butter and speed along the melting process.
-
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.
-
Begin carefully skimming the top layer off until Ghee looks clean (except for bits on the very bottom) and discard.
-
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.
-
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.
- 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.
- The Ghee in my main photos was still a bit warm so completely liquid. Ghee will stay semi-soft and slightly liquid at temperatures above 62F. It is liquid when warm and becomes more solid as it cools. As a general rule, I keep the jar of Ghee I am currently using in my pantry and cook with it from there. I store the remaining jars in the back of my refrigerator until ready to use.
- If this is your first time making Ghee, I recommend sticking with just 1 pound of butter as it is easier to manage. Once you get the hang of it, double or triple the recipe and then store the additional jars in the back of your fridge until ready to use.
- Use a pot large enough to prevent splatters. As the butter cooked, it bubbles and can splatter as you figure out the perfect temperature for your stove-top (electric and gas can vary). I use a wide-bottomed soup or stockpot or dutch oven.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
UPDATE NOTES: Please note that this recipe was originally published in April 2014. It was updated in December 2019 with additional text, edited photos, and more recipe ideas.
Lib says
Thank you so much for the approval. I just published it on my page now.
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.
Lib says
Hi, can I repost this on my blog and use your cover pic at the top to link it?
Cheers!
Lib
EverydayMaven says
Hi Lib,
You can post a photo and link back to the original recipe but NOT the recipe ingredients or instructions. Thanks for sharing 🙂
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
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.
EverydayMaven says
You are welcome Jeffy!
Eileen says
I usually use my food processor to make homemade butter. Takes about 10 minutes.
So, can you make ghee from homemade butter using whipping cream?
EverydayMaven says
Hi Eileen,
I have never tried it – I always use commercially prepared butter but if you do it, come back and let me know if it works!
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
EverydayMaven says
Wow Joyce, I didn’t know about the massaging into your feet? I am so intrigued and need to learn more about this!
SD says
Also, has anyone tried upping the ante on this by adding vanilla seeds / powder?
You’re welcome 😉
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!
EverydayMaven says
My husband also drinks Bulletproof coffee – sounds awesome with brown butter as well 🙂
Joan 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.
EverydayMaven says
Hi Joan,
There isn’t really a good substitute for the taste of Ghee but you could use Olive Oil as your fat and that should work.
Margaret says
Why couldn’t you use Ghee in a Kosher dish. When you make the Ghee, you remove all the milk solids and fats. Shouldn’t removing all of the milk solids and fats make it Kosher. Please let me know if I’m wrong.
Alyssa Brantley says
Hi Margaret, I am not an expert on Kosher cooking so I am not 100% sure. I don’t’ want to give you the wrong info!