Homemade Ghee

Homemade ghee is a rich, golden cooking fat made by slowly simmering butter to separate the milk solids, leaving behind pure, nutty, aromatic clarified butter. Ghee has a high smoke point, a deliciously deep flavor, and is a staple in Indian cooking—but it’s just as useful in everyday kitchens worldwide.

Why You’ll Love This Recipe

• Simple to make with just one ingredient: butter
• Has a longer shelf life than regular butter
• Lactose-free and easy to digest for many people
• Adds a nutty, caramel-like flavor to your dishes
• Perfect for frying, sautéing, or drizzling over veggies

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted, high-quality butter (preferably grass-fed)

directions

1. Place the butter in a heavy-bottomed saucepan over medium-low heat.
2. Allow the butter to melt completely. It will start to bubble and foam.
3. Continue cooking, stirring occasionally, until the milk solids separate and sink to the bottom and the liquid turns clear and golden. This can take about 20–30 minutes.
4. Once the milk solids turn a light golden brown and the ghee smells nutty, remove from heat.
5. Strain the ghee through a fine mesh strainer or cheesecloth into a clean, dry jar.
6. Let it cool, then seal with a lid. Store at room temperature or refrigerate.

Servings and timing

• Makes about 1½ cups ghee from 1 pound of butter
• Prep time: 5 minutes
• Cook time: 20–30 minutes
• Total time: 25–35 minutes

Variations

• Add a bay leaf or cardamom pod while simmering for extra aroma, then remove before straining.
• Use cultured butter for a tangier, more complex flavor.
• Make brown butter ghee by allowing the milk solids to brown more deeply before straining.

storage/reheating

• Store ghee in an airtight jar at room temperature for up to 3 months or in the fridge for up to 6 months.
• Always use a clean, dry spoon to prevent contamination.
• No reheating needed—just scoop and use as needed!

FAQs

What is ghee?

Ghee is clarified butter made by simmering butter to remove water and milk solids.

How is ghee different from clarified butter?

Clarified butter is simply butter with milk solids removed, while ghee is cooked longer for a deeper nutty flavor.

Is ghee lactose-free?

Ghee is nearly lactose-free because the milk solids are removed, but trace amounts may remain.

Can I use salted butter to make ghee?

It’s better to use unsalted butter to have more control over the final flavor and avoid extra salt in the milk solids.

What can I use ghee for?

Frying, sautéing, roasting, or drizzling over rice, vegetables, or toast.

Why did my ghee burn?

The heat was likely too high—keep it low and watch closely, especially near the end.

Should I refrigerate ghee?

It can be stored at room temperature, but refrigeration can extend its shelf life.

Can I reuse the milk solids?

Yes! Some people mix them into rice or spread on toast—just use them soon.

How do I know when ghee is done?

The liquid will be clear and golden, and the milk solids will be golden brown and settled.

Is homemade ghee healthier than butter?

Ghee has a higher smoke point and may be easier to digest for some people, but it’s still a fat—enjoy in moderation.

Conclusion

Homemade ghee is easy, budget-friendly, and adds rich, nutty depth to your cooking. With just one ingredient and a little patience, you’ll have a versatile, delicious staple that lasts for months. Try it once, and you’ll never go back to store-bought!

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