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.
This recipe was my first introduction to Everyday Maven…a few years ago. I love making ghee and follow these instructions. So much better than store bought. Thanks Alyssa!
Yay!! So happy you are here Rachel and thanks for taking your time to comment and let me know 🙂
This is the best Ghee tutorial I have found. Thank you so much!! You have just saved me sooooo much money!
Exactly Leslie!!! Buy good quality butter in bulk and make your own 🙂
Thank you for this wonderful and easy to do ghee recipe. Please update yourself on Kerrygold butter. It is my understanding that they are no longer 100% grass fed and could even be supplementing with GMO grains! 🙁
YOU’RE A WONDERFUL TEACHER. REMAIN BLESSED DEARY. I REALLY APPRECIATE YOUR EXPLICIT NATURE
Thanks so much!
I have just stepped into the bold and new! I made gee from goat’s milk butter that I made from my own goat’s milk. I watched a few videos at various times and I followed your well written instruction and did it! THANK YOU .. smells yummy
So glad to hear that my instructions worked for you, Paula! Love that you used goats milk butter – I need to try that!
I love it! i have lost count of how many times I have now made it. Cooks a sirloin stake even better than ever before and sorted onions are just in a class of their own. As I have a goat & I have learned to feed her to produce quality fat I’m now spoiled.
Love it Paula!! Thanks for the comment 🙂
How long get ghee be stored at room temperature?
I leave mine out for up to a month (as long as the temperature in the house is 68 and under. If it starts to get warm, I tuck it in the fridge.
This is so helpful!! I’ve been wondering about this, and would much rather make my own, so thank you for your help!
You are so welcome! It’s so easy and such a $ saver!
Such clear, concise directions! My ghee was perfect!
Fantastic to hear!! Thanks for taking the time to let me know!
I didn’t let mine cool enough and it broke my jar. What a waste 🤪
Oh no Judy!!! Did you only make one jar? What a bummer!
Ghee has a lot of health benefits, but never thought to make it so I will definitely try it
Great post! Have nice day ! 🙂
I have been throwing 2 bay leaves in the pot when cooking.I started this after reading a india recipie, it enhances the ghee but not overpower the flavor.
Is the glee just used for cooking or used like tub butter on top of cooked food?
Hi Debra, you can use Ghee for cooking (great for high heat cooking) or like butter or even medicinally on cuts. It’s amazing!
Can you freeze ghee?
Hi Scott! Yes, I have frozen it before. I think the recommendation is no longer than 6 months.
Aloha Alyssa,
OMG what a great post on how to make ghee. I just started Whole30 and followed a recipe said to make it in a slow cooker, which I did, so you didn’t have to stir and really keep an eye on it.
I made 2# of Kerrygold salted butter from Costco. When it was done, I skimmed all the foam on the top like your photo in #6; then lined a strainer with 2 coffee filters into a 4 cup glass measuring cup. It initially dripped pretty fast, then the drip really slowed down.
I poured out the melted butter into a bowl and changed the coffee filters as I thought it was getting clogged.
I had the air conditioner on all along and had to run out quickly; however, instead of the rest of the melted butter dripping, quite a bit had solidified in the filter. Should I reheat the one the solidified in the filter and strain again? New to Whole30, but can’t seem to ‘sign in’ to their website and thus can’t ask anyone there. Would really appreciate a quick response.
Mahalo,
Robbie
Hi Robbie – Congrats on doing the Whole30! I would probably reheat to liquefy and strain again. Hope that helps!
What is the difference between browned butter and ghee?
Hi Melanie – Ghee is clarified butter, meaning the milk solids are removed. Brown butter is butter where the milk solids are left to brown and add flavor.
I thought Clarified butter was butter with the milk solids removed before browning and ghee left in the solids maybe 30 seconds longer to brown and produce a more nutty flavor.
Don’t know what went wrong…but I’ve got burnt melted butter. ugh..
That is such a disappointment!
If the ghee is burnt, are you able to use it still?
Hey Vanessa – If it’s “mildly” burnt and tastes nutty, you could use it as brown butter ghee. If it’s really burnt and tastes bitter, I would toss it! 🙁
Just a guy that needs ghee twice a day. I read through the instructions once. The photos helped a lot. First time and Perfect! Thanks for the knowledge. Now I know.
That’s great John! So glad 🙂
I’ve been looking for ghee to buy for months, but can’t find any. Finally decided to try to make it myself! Maybe my husband will use this instead of insisting on using darn becel!
Can I use coffee filters to strain the ghee? Or do I need to go out and buy cheesecloth? Thanks!
Hi Denise! Coffee filters should work just fine!
Hi! I just made this and I forgot to let it cool before I strained it. I used 16 sticks of organic valley butter. After I did everything…it cooked for a long time and I could just see the bottom, though not enough to discern a color. I decided it was done because it had been going for over 40 minutes. I thought maybe because I used so much butter is why it was hard to see everything. When I strained into my container (which is ceramic and not see through) there was hardly anything left on the bottom of the pot. Maybe two table spoons of white solids. I did skim a lot off the top. Do you think this is because I didn’t let it settle? Will my ghee spoil?
Hi Maria,
It sounds like it turned out perfect. As long as it doesn’t taste burnt or you don’t see white pieces in there, it should be good!
I used your recipe to make ghee two days ago, but though I cooked it pretty long and the bubbles disappeared; then came back and dissapeared again, the milk solids didn’t brown… I was afraid to overcook it, so after over 30min I took it off the stove. The milk solids had all sunk to the bottom, but were still white. They looked like the white stuff you skimmed off in your pictures, but in my case, they had all sunk to the bottom. They stayed behind in the cloth when I filtered it, and now what I have left is a golden colour and clear, so should it be okay? is it important to have brown milk solids just for the taste, or did I do something wrong?
Thank you for your recipe though, I am from Belgium and ghee is very expensive here… Was very excited to be able to make my own, but I just want to make sure I am doing it right, as I am planning to never buy it again… 🙂
Hi Sigrid! Sounds perfect to me! As long as your end product is clear and golden (not burnt), you are good to go! Enjoy it 🙂
Thanks for the straightforward recipe. I’ve now made ghee a couple times, and made 8 lbs. this time. It stores well for months, and I store it at room temperature.
That’s great Paul!
Just tried it for the first time. I was a little nervous because we use an induction stove which cooks a little faster than a traditional stove. It did cook faster. When I turned my heat back up in one of your later steps, it never stopped bubbling, but instead created a froth-like foam on top. I skimmed it and noticed the bottom was beautifully browned. It smells wonderful and I can’t wait to see how it turns out!
Hi Marie! So glad to hear it worked for you on your induction stove!!
If you use 1lb of butter, how much ghee should you expect to get?
You should get just a couple of Tablespoons shy of a pound.
This smells so good and nutty! I can hardly stand it
Love!!! I know – I love Ghee making days <3
I made ghee last night and I thought it was supposed to remain liquid, so I put it in a beautiful narrow-mouthed bottle. When I found that the ghee is supposed to solidify, I was relieved, but now I wonder if it’s ok to re-heat it so that I can remove the ghee from the bottle and store in a wide-mouthed jar.
Hi Karen! You can reheat it. What I would recommend is just sticking your jar in some warm/hot water until the Ghee loosens and you can pout into another container. I like to use wide-mouth mason jars.
I made my first container (kerrygold) last night. This morning, it was cloudy. I think I may have cooked it for too short a time. Can I salvage it?
Hi Susan – I would try redoing it but with a very low light!
You’ve said low “light” in this reply and earlier….what do you mean by “light?”
Low heat Susan – sorry if that confused you!
As Ghee cools, it does turn cloudy. It is never a clear product unless it is hot. The most important part is to make sure the oil stops making bubbles, which is the water that was in the milk boiling off. For Ghee to last, all this water needs to be gone. The pictures are nice.
Great tips Red!
I have just made this and am curious as to if it should stay liquid or does it solidly when cooled?
Hi Anne! It should solidify when cooled (unless your kitchen is super warm!).
Thank you!! Mine solidified in my pantry and I was worried I had done something wrong! I am so excited to use it. Making some chapati’s this week and wanted to brush them with it!
Nope – that is perfect Anne! Hope you have been enjoying it 🙂
Do you continue to stir it through the cooking process?
I do but many people don’t. It’s totally up to you. If you leave it alone over a nice low light, it’s just fine!
do you think step 6 is necessary? all was going well with some nice organic unsalted butter, but that last step the butter did seem to burn without my even seeing it do so….that is everything turned brown which i dont mind but then it didnot smell good anymore…..hmmmmm…..