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!
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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!
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.
Use a wooden spoon or spatula to stir the butter and speed along the melting process. After 5 minutes (almost melted).
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.
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.
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.
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.