Homemade Ghee

Homemade Ghee

Simmering butter until the milk solids toast produces a nutty, golden clarified fat.

Total 40 min Makes 16 oz Calories 102/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Ghee is butter slowly cooked until the water evaporates and the milk solids separate and toast, leaving behind a rich, nutty-tasting fat with a high smoke point. It keeps at room temperature for weeks and works well for sautéing, roasting, or drizzling over grains and vegetables. Making it at home is largely hands-off, requiring just occasional watching as the butter bubbles and clarifies.

Ingredients

  • 1 pound unsalted butter

Method

  1. Cut the butter into cubes and place in a heavy-bottomed saucepan over medium-low heat.

  2. Melt the butter completely, stirring occasionally, about 3 minutes.

  3. Once melted, reduce heat to low and let the butter simmer gently without stirring. It will foam, then bubble, as the water evaporates.

  4. Continue simmering as the milk solids sink to the bottom and begin to turn golden brown, releasing a nutty aroma. Watch closely to prevent burning, swirling the pan occasionally.

  5. Once the liquid is clear golden amber and the solids at the bottom are toasted brown, remove from heat immediately.

  6. Let the ghee cool for 5 minutes, then strain through a fine-mesh sieve lined with cheesecloth into a clean glass jar, leaving the browned solids behind.

  7. Cool the strained ghee to room temperature, uncovered, before sealing with a lid.

  8. Store at room temperature or in the refrigerator; ghee solidifies into a smooth, spreadable texture when cool.

Rate this recipe

★ 3.7 (1)

Homemade Ghee

Ghee is butter slowly cooked until the water evaporates and the milk solids separate and toast, leaving behind a rich, nutty-tasting fat with a high smoke point. It keeps at room temperature for weeks and works well for sautéing, roasting, or drizzling over grains and vegetables. Making it at home is largely hands-off, requiring just occasional watching as the butter bubbles and clarifies.

40 min 16 oz 102 cal

Ingredients

  • 1 pound unsalted butter

Method

  1. 1

    Cut the butter into cubes and place in a heavy-bottomed saucepan over medium-low heat.

  2. 2

    Melt the butter completely, stirring occasionally, about 3 minutes.

  3. 3

    Once melted, reduce heat to low and let the butter simmer gently without stirring. It will foam, then bubble, as the water evaporates.

  4. 4

    Continue simmering as the milk solids sink to the bottom and begin to turn golden brown, releasing a nutty aroma. Watch closely to prevent burning, swirling the pan occasionally.

  5. 5

    Once the liquid is clear golden amber and the solids at the bottom are toasted brown, remove from heat immediately.

  6. 6

    Let the ghee cool for 5 minutes, then strain through a fine-mesh sieve lined with cheesecloth into a clean glass jar, leaving the browned solids behind.

  7. 7

    Cool the strained ghee to room temperature, uncovered, before sealing with a lid.

  8. 8

    Store at room temperature or in the refrigerator; ghee solidifies into a smooth, spreadable texture when cool.