This easy step by step tutorial will teach you How to Make Ghee at home. Stop spending a fortune on packaged Ghee and learn how to make Ghee from butter in no time!
HOW TO MAKE GHEE
WHAT IS GHEE?
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!) and then strained off.
The milk solids 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.
WHY COOK WITH GHEE
You may be thinking, “Why go to all that trouble?” There are so many reasons to go to the trouble! Honestly, making ghee is not overly time-consuming or complicated.
Another fabulous reason is that Ghee has a very high smoke point (450F) so it makes an excellent replacement for vegetable and seed oils (canola, sunflower, safflower, etc.) if you are trying to get away from using them.
The high smoke point of ghee makes it a great cooking oil for stir-frying, roasting, and sauteing foods at home.
Ghee adds depth and complexity to what could otherwise be an ordinary dish without making things too complicated.
WHAT KIND OF PAN SHOULD I USE TO MAKE GHEE?
While heating up the butter, make sure that the milk solids in the butter are evenly heated and don’t burn quickly by using the right type of pot or pan. For this ghee recipe, I use a wide-bottomed pot with high sides.
Using a dutch oven or a heavy-bottomed stainless steel pan is also a good idea. Be sure to cut up the butter into small pieces before starting the clarification process.
WHY MAKING GHEE AT HOME IS SO POPULAR
Making ghee at home is a relatively quick way to add a whole new flavor dimension to your dishes. On top of that, more and more people are learning how to make ghee because it’s widely used in Paleo and Whole30 recipes.
Ghee is a popular oil to use among those with slight dairy sensitivities, as well.
RECIPES TO MAKE WITH YOUR HOMEMADE GHEE
There are so, so many amazing foods you can make with ghee or choose to use ghee as a substitute for another oil with a high smoke point. Here are some ideas!
This is just the beginning as far as recipe ideas go – feel free to get creative! Ghee works in recipes for all seasons, so learning how to make ghee at home will be a powerful tool in your cooking arsenal.
While in the past, I used to occasionally use Ghee in my kitchen (for specific dishes), I now have been using it frequently and love it. It’s here to stay!
Did you make this recipe? Please give it a star rating below!
This easy step by step tutorial will teach you How to Make Ghee at home. Stop spending a fortune on packaged Ghee and make your own in no time!
- 1 pound pastured butter, unsalted preferred cut into evenly sized pieces, see NOTES
- large saucepan with high sides
- Handheld mesh skimmer
- glass storage container
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Heat a wide-bottomed pot with high sides (for splashing/bubbling) over medium-low heat. Once hot, add cubed butter. I usully cut into 8 or 10 pieces.
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Use a wooden spoon or spatula to stir the butter and speed along the melting process. After 5 minutes (almost melted).
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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.
Next are a series of photos showing the process.
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Begin carefully skimming the top layer off until Ghee looks clean (except for bits on the very bottom) and discard.
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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.
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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.
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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!
- 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 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.
- If this is your first time making this, 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.
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 October 2018 with nutritional information, recipe tips, and more helpful information.
Brian Taylor says
December 14, 2015 at 4:55 pmYou might find this interesting .. I use Ghee to make medical marijuana butter (Canna Butter ) The nutty taste helps cover up the green taste of the marijuana. Everyone seems to enjoy this unique delicious taste .
EverydayMaven says
December 14, 2015 at 8:05 pmWow! That is really interesting. You could sell that here in WA 😉
LINDSAY says
January 13, 2016 at 3:02 pmCan you post a recipe?
Chris says
December 14, 2015 at 7:52 amI just want to say that your pictures of your ghee making with running dialog is the best I’ve found on the net. The pictures really help to “CLARIFY” the process. Pun intended.
Cheers,
Chris
EverydayMaven says
December 14, 2015 at 2:33 pmThank you so much Chris!!! And, yes on the lead – I usually use new glass mason jars to store my ghee but used that older piece for the photos 😉
rbncnklh says
January 2, 2016 at 10:18 amagreed
Brittney says
November 18, 2015 at 9:24 pmI’m sitting here making this recipie thinking, where are these gorgeous glass jars from?
EverydayMaven says
November 18, 2015 at 9:34 pmAhh Brittney, that is an old, old jar from an antique store! Thank you and I hope your Ghee comes out perfect 🙂
Chris says
December 14, 2015 at 7:48 amJust a heads up. A lot of old glass does contain lead. I have no clue as to how one would know if it did, so I just stay away from old glass. That style of jar is available new, and lead free.
Bill says
July 1, 2016 at 10:04 amI think the lead risk. In glassware is pure hysteria, you could soak glassware in any solvents except fluoridated ones and a negligible or nonexistent of amount of lead would show up.
So much mass misinformation, like the use by/throw away date on canned food..
Deborah says
October 21, 2016 at 6:10 pmWould it b ok to use coconut oil instead of ghee in receipts?
Skye MacAllister says
November 15, 2015 at 4:45 pmI cannot even imagine throwing out the butter solids! Nothing should be wasted when working with an expensive product such as butter.
If the solids are toasty brown, use to flavor cake, or add to a simple vanilla butter cream icing for an amazing flavor. The browned solids, when added to your homemade butter pecan ice cream, is positively regal. If your ghee is a bit darker than planned, use it for scrambled eggs or mix some into pancake or French toast batter.
God’s precious blessings on all.
rbncnklh says
January 2, 2016 at 10:21 amThose solids are good to flavor veggies, too..
Vickey says
January 3, 2016 at 9:14 amI too, was wondering why toss out such a yummy flavor.
Teresa says
February 25, 2016 at 10:10 amCould you use it in the mix of homemade biscuits I think the flavor would be awesome
Charles J Kring says
May 29, 2016 at 11:46 pmIt is good for homemade biscuits, reduce the fat in the recipe by 1/3 the volume or weight of the milk solids you are using. Makes great bread, cornbread and cookies.
My problem is not finding a use for it, but that there is never enough of it.
Charles J Kring says
May 29, 2016 at 10:31 pmThe milk solids add flavor to homemade bread and give the bread added “shelf” life. Most sourdough recipes do not add any type of fat or milk, but once you try it yuou will never go back.
kathy says
March 29, 2017 at 12:28 pmI save these as well. Use for coating loaves of bread and pie crusts.
charles w wells says
October 29, 2015 at 7:54 pmA women from Germany made Ghee and added a dash of tumeric to give butter a gorgeous yellow color, and a dash of powered cardomon for a rich flavor.
EverydayMaven says
October 30, 2015 at 3:18 pmThat sounds divine!
Sharon says
January 29, 2016 at 12:53 pmGreat comment! I use the buttermilk solids as a moisturizer. It is truly amazing. I use only organic butter. I like the cultured butter, either by Organic Valley or Kerrygold. It is pure
heaven on your face. Also after it cools I put it in the refrigerator until it is a solid and then
I put it in my pantry. Thank you.
Peter Kay says
September 5, 2015 at 4:30 pmWhat can you substitute for ghee?
Dee says
September 14, 2015 at 7:23 pmYou can substitute ghee with cold press olive oil. Ghee has a higher burning point, whereas CPOV has a low burning point.
EverydayMaven says
September 14, 2015 at 9:54 pmDo you mean in recipes that call for Ghee or in this tutorial Peter?
Robin says
August 26, 2015 at 12:26 amBrilliant. Thank you.
Marion says
August 27, 2015 at 10:54 amCan you use a cast iron skillet, with high sides or should,it be stainless?
EverydayMaven says
August 28, 2015 at 9:31 amI would not use a cast iron skillet (or any skillet) Marion. You need to use a pot with high sides or you will have hot butter splattering all over the place.
Amy says
August 30, 2015 at 5:32 pmI noticed you wrote skillet in your instructions… Just in case you didn’t notice 🙂
EverydayMaven says
September 2, 2015 at 11:19 amHi Amy – I didn’t notice (mom brain) – I am off to change that. I really appreciate you pointing it out for me! Thanks 🙂
Piers says
August 25, 2015 at 1:44 amHi.
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?
EverydayMaven says
August 25, 2015 at 9:54 pmDifferent brands of butter (also salted vs. unsalted) perform differently Piers so it could be that for sure!
Edward says
August 22, 2015 at 11:19 amWell 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.
EverydayMaven says
August 24, 2015 at 1:36 pmThat is such a waste Edward – how frustrating! Sounds like your pot was too small.
Edward says
August 24, 2015 at 3:22 pmThat may have been the problem. I tried it again on lower heat and watched it like a hawk. It worked fine. It’s delicious.
EverydayMaven says
August 25, 2015 at 9:54 pmGreat news Edward!
Dillon says
September 27, 2015 at 7:20 pmnot wasted, cook it a little longer, strain and you’ll have brown butter. also delicious
Jon says
August 16, 2015 at 12:24 amWow. 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… 🙂
EverydayMaven says
August 17, 2015 at 1:35 pmI like that – the “quiet”. Thanks for sharing that tidbit Jon!
Jon says
August 18, 2015 at 3:15 amYou are so welcome….
I believe that term came from one of Dr David Frawley’s Ayurvedic books…
mark mezo says
December 3, 2015 at 11:01 pmYes that is the key for timing “the quiet” i used El Cheapo butter (Black & Gold un salted for Aussies) came out spot on (light golden & clear) but knowing when it was done was when i heard & then saw the fine bubbles.
Thanks.
EverydayMaven says
December 4, 2015 at 10:36 amHi Mark, Glad it worked for you!! Have a good weekend 🙂
Karen says
July 24, 2015 at 7:47 amWashed 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.
EverydayMaven says
July 24, 2015 at 9:38 amKaren, do you have a recipe for making the “washing ghee creams”. Glad you are finding my tutorial helpful! 🙂
lei says
December 18, 2015 at 8:36 amOh yes, I would love to try the creams as well.
Susan says
July 23, 2015 at 5:35 pmWhat’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.
EverydayMaven says
July 24, 2015 at 9:37 amThat is really interesting Susan! I am going to save my next batch and use on my skin!!
Byrne says
July 30, 2015 at 5:21 amthanks 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
EverydayMaven says
July 30, 2015 at 2:41 pmHi 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.
Byrne says
August 9, 2015 at 7:18 amthanks so much for your comment – much appreciated.
We have just come back from Kerry and we saw the cows grazing in the fields and looking fresh and healthy.
You do a great job with the information.
blessings
EverydayMaven says
August 10, 2015 at 10:21 pmThanks Byrne! 🙂
Michael Colman says
June 8, 2015 at 10:35 amIt 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…
EverydayMaven says
June 9, 2015 at 1:04 pmGlad it worked for you Michael!
Hoai says
April 30, 2015 at 8:29 amHi,
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
July 1, 2015 at 8:21 amMy 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.
Hoai says
July 14, 2015 at 6:55 pmthanks 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!
VJ says
April 29, 2015 at 4:15 pmI 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!
VJ says
April 29, 2015 at 4:17 pmForgot to rate the recipe!
Roberta says
April 20, 2015 at 8:52 pmFirst 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.
EverydayMaven says
April 25, 2015 at 1:32 pmDoes it smell burnt Roberta?
Diana says
October 26, 2015 at 4:06 pmStep 4 says very slightly lower the light. Is that why everyone is burning their ghee?
tressa says
April 18, 2015 at 10:14 pmthank you for the ghee tutorial, I will use the information for an up and coming talk for moms and babies – great info!
EverydayMaven says
April 25, 2015 at 1:31 pmYou’re welcome Tressa and good luck with your talk!
Flavia Mussio says
April 18, 2015 at 7:06 amFollowed the recipe to a T, and it worked perfectly! Thanks so much! Goodbye store-bought ghee?
EverydayMaven says
April 25, 2015 at 1:30 pmWonderful Flavia! You will save a lot of $ making it yourself.
A.S. says
April 11, 2015 at 7:46 amBest ghee tutorial I’ve found. 4th attempt and finally got it right. Thank you!
EverydayMaven says
April 13, 2015 at 9:38 amGreat!! Thanks for taking the time to let me know 🙂
Jenn says
March 31, 2015 at 10:48 amI 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!
EverydayMaven says
April 2, 2015 at 11:36 amGreat tips Jenn – thanks for taking the time to comment and let me know!
Lib says
March 30, 2015 at 12:37 amThank you so much for the approval. I just published it on my page now.
Shirley in NJ says
March 28, 2015 at 9:01 pmKay – 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
March 26, 2015 at 8:29 pmHi, can I repost this on my blog and use your cover pic at the top to link it?
Cheers!
Lib
EverydayMaven says
March 27, 2015 at 8:20 pmHi 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
March 24, 2015 at 11:18 amI 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
March 19, 2015 at 3:15 pmI 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
March 20, 2015 at 3:59 pmYou are welcome Jeffy!
Eileen says
August 21, 2015 at 5:48 pmI 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
August 24, 2015 at 1:35 pmHi 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
March 12, 2015 at 4:55 amI 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
March 12, 2015 at 10:27 amWow Joyce, I didn’t know about the massaging into your feet? I am so intrigued and need to learn more about this!
SD says
March 11, 2015 at 4:39 pmAlso, has anyone tried upping the ante on this by adding vanilla seeds / powder?
You’re welcome 😉
SD says
March 11, 2015 at 4:12 pmWonderful! 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
March 12, 2015 at 10:27 amMy husband also drinks Bulletproof coffee – sounds awesome with brown butter as well 🙂
Joan says
March 6, 2015 at 5:37 amI 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
March 10, 2015 at 10:44 amHi 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.
Sandi says
February 10, 2015 at 12:52 pmFound this recipe today while I was at the grocery store looking for the elusive ghee. It was very helpful. Thanks!
EverydayMaven says
February 15, 2015 at 10:08 amGlad to hear it worked out Sandi – plus, it’s much cheaper to make your own Ghee than buy it!
Kay says
January 18, 2015 at 10:25 pmHi 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?
EverydayMaven says
January 18, 2015 at 11:54 pmIt 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!
Nancy says
January 18, 2015 at 3:21 pmThanks for the recipe. I have a few boxes of salted sweet cream butter in my refrigerator. Could I use it to make ghee?
Thanks.
EverydayMaven says
January 18, 2015 at 11:50 pmAbsolutely Nancy, I make it with both salted and unsalted depending on what I have stocked up on!
Dyanna Allen says
January 15, 2015 at 8:46 amI 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?
EverydayMaven says
January 15, 2015 at 9:21 amYou can definitely try Dyanna but I am not 100% it will get rid of all of the solids. I hope it works for you!!
Ann says
January 10, 2015 at 10:36 amI 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!
EverydayMaven says
January 10, 2015 at 10:31 pmThanks 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!
Danny Greene says
January 8, 2015 at 6:41 pmMany thanks a great easy recipe to follow, having tried several types of butter Anchor butter (NZ) seems to come out best.
Danny New Zealand
EverydayMaven says
January 9, 2015 at 12:10 pmSo glad this tutorial is working for you Danny!
Andria says
December 9, 2014 at 6:56 amThank 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!
EverydayMaven says
December 9, 2014 at 3:59 pmGreat 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 🙂
Helen O'Brien says
November 22, 2014 at 2:18 pmThanks 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?
EverydayMaven says
November 23, 2014 at 9:54 amYou’re welcome Helen – so glad it worked out for you! Love the tip about the freezer – I have not heard this before but will try it next time! Have a great holiday 🙂
Tina Bayer says
October 27, 2014 at 6:09 amWas just wondering so you store it @ room temp. So do not put this in the fridge?
EverydayMaven says
October 28, 2014 at 11:20 amI store mine on the countertop but if it’s really hot (like 85F+), I stick it in the fridge.
Cindy Robinson says
October 15, 2014 at 8:51 amI’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?
EverydayMaven says
October 16, 2014 at 8:56 pmThat happens sometimes and is totally fine. It is usually dependent on the temp in the kitchen. My was like that all summer when it was a bit warmer.
Rachael @ Love Yourself Green says
October 3, 2014 at 11:14 amMine came out much darker and I had to remove it from the heat. I’m sure it’ll still work great, though. Can’t wait to try again! I also overdid tallow the first time I made it, but practice makes perfect, right?! 🙂 Yay, fat!
EverydayMaven says
October 6, 2014 at 12:11 pmAs long as it doesn’t taste or smell “burnt” Rachael 🙂