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.
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.
EverydayMaven 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?
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!
Deb says
Haven’t tried ghee yet. Would like to make it. Wondering what other brands of butter you would suggest?
Thanks
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 🙂
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!
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 🙂
David says
Pictures are the next best thing to having you standing by to provide guidance. Keep them coming.
EverydayMaven says
Thanks David!
David says
Should I assume if it gets dark it’s ruined?
EverydayMaven says
It’s hard to say without seeing a photo but very dark is burnt and ruined.
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!
Taylor says
Oops, should have been more specific. I meant can I use regular butter to make ghee, not just use it in general. But you still answered my question, so thank-you! 😀