Here’s how to make ghee from butter! It’s simple to make this versatile cooking fat right in your own kitchen.
Ghee is a versatile cooking fat and pantry staple, used widely in South Asian cuisine and beyond. It’s become popular worldwide for its rich, nutty flavor and low lactose content, making it suitable for dairy-sensitive diets.
You can buy it from the store, but did you know it’s simple and much more cost-effective to make ghee at home? All you need is butter and 30 minutes. Here’s what to do!
What is Ghee?
Ghee is clarified butter that is simmered slightly longer to tease out a rich, nutty flavor. Its origins are rooted in Indian culinary traditions, but ghee has transcended boundaries and become a cherished ingredient worldwide.
It has a higher smoke point than butter (465°F versus butter’s 302°F), making it perfect for high-heat cooking. Ghee is clarified, so it has very low lactose levels, making it suitable for dairy-sensitive eaters.
How to Make Ghee From Butter
Purchased ghee can be expensive, but it’s simple and economical to make at home! You’ll need unsalted butter and about 30 minutes. Here’s how to make ghee:
- Melt 2 sticks of butter, cut into 1-inch pieces, in a saucepan over medium heat. Reduce the heat so the butter is just barely bubbling.
- Simmer 10 to 15 minutes, skimming off the foam with a slotted spoon as it appears. Cook until no more foam appears, the bubbling stops, and the milk solids have settled to the bottom of the pan and are golden. Stopping here makes clarified butter.
- To make ghee, cook another 5 to 10 minutes until the butter solids are fragrant and golden brown.
- Strain the mixture through a coffee filter or cheesecloth. Use immediately or store refrigerated in a sealed jar or container.
Ways to Use It
Ghee is extremely versatile and can be substituted for butter in most cooked recipes. You can even substitute ghee 1 for 1 for butter in baked goods. Here are a few ways to use it:
- Sauteed vegetables like Broccoli, Green Beans, or Carrots
- Curries like Shrimp Curry, Sweet Potato Curry, or Tofu Curry
- Cooking eggs, like Scrambled Eggs, Over Easy Eggs, or Sunny-Side-Up Eggs
- Oatmeal, like Stovetop Oatmeal
- Cooking pancakes, like Whole Wheat Pancakes or Banana Pancakes
- Slathered onto bread, like Sourdough Bread or No-Knead Bread
- Soups like Tofu Soup, Carrot Soup, or Bean Soup
How to Store It
Store homemade ghee in a clean, well-sealed glass container. If made properly, homemade ghee should be shelf-stable at room temperature in your pantry for up to 3 months (since the milk solids are removed).
However, I recommend storing homemade ghee in the refrigerator, where it should stay good for up to 1 year.
Dietary Notes
This recipe is vegetarian. While ghee contains low levels of lactose, it is not dairy-free.
How to Make Ghee
Here’s how to make ghee from butter! It’s simple to make this versatile cooking fat right in your own kitchen.
- Prep Time: 1 minute
- Cook Time: 25 minutes
- Total Time: 26 minutes
- Yield: ¾ cup 1x
- Category: Essentials
- Method: Stovetop
- Cuisine: Essentials
- Diet: Vegetarian
Ingredients
- 2 sticks butter, cut into 1-inch pieces
Instructions
- Melt the butter in a saucepan over medium heat. Reduce the heat so the butter is just barely bubbling.
- Simmer 10 to 15 minutes, skimming off the foam with a slotted spoon as it appears (the foam forms as the water evaporates out of the butter). Cook until no more foam appears, the bubbling stops, and the milk solids have settled to the bottom of the pan and are golden. Stopping here makes clarified butter.
- To make ghee, cook an additional 5 to 10 minutes until the butter solids are fragrant and golden brown.
- Strain the ghee through a coffee filter or cheesecloth. Use immediately or store refrigerated in a sealed jar or container (store in the pantry for up to 3 months or refrigerated for up to 1 year).
Let us know if you have any questions!