How to make ghee from butter for cooking and baking. A step-by-step guide for the butter clarification process for producing richly flavored oil with nutty and toffee flavors.
What is Ghee? A staple of Indian cuisine, this specially prepared clarified butter is traditionally made by slowly simmering butter until the water evaporates and the milk solids gently brown. The butter clarification process yields a richly flavored butter oil with nutty and toffee flavors.
It has become a popular oil to use for people with slight dairy sensitivities, Paleo diet, and Whole30 program because most of the lactose sugar and casein proteins are removed that may pose health issues. High quality pastured, grass-fed and organic butter is recommended for these diets.
From a cooking perspective, ghee provides lovely flavor to recipes. By removing the milk solids from the butter, the smoke point increases significantly. This means that instead of the butter solids burning under high heat at around 350°F, only the butterfat remains and can be heated to 485°F before breaking down. The high smoke point makes it an excellent cooking oil for sauteeing, stir-frying and roasting foods.
How to Make Ghee
When butter is clarified the milk solids like proteins, carbohydrates, vitamins, and minerals are removed, except for the fat-soluble vitamins. Butter is composed of milk fat (at least 80%), milk solids (about 1%), and water (16 to 18%).
To successfully make ghee, the process starts with simmering butter between 221 to 244°F to evaporate the water. The temperature is then elevated to above 266 °F so the lactose, casein and whey proteins experience the Maillard reaction. Browning the milk solids adds wonderfully toasted flavors that become infused with the butter oil. To prevent burning of the milk solids, the butter should not reach its smoke point of 350°F. You can use an instant-read thermometer for more accuracy to check the temperatures.
Here is the step-by-step on how to make ghee:
STEP 1: Melt the Butter
Use a heavy bottomed pan, dutch oven, or All-Clad stainless steel pan so that the milk solids do not rapidly burn. It’s best to cut the butter into smaller pieces so it melts evenly and the solids brown consistently. Apply medium heat to melt the butter, then reduce to medium-low to simmer.
STEP 2: Allow Solids to Separate and Remove
Once the butter has completely melted, it will bubble and begin to separate. As the butter simmers, some of the milk proteins rise and sit on the surface as it separates from the fat and water. Use a spoon to skim the white solids on the surface and discard. This process takes time for the butter oil to turn clear, so continually remove the solids. At this point clarified butter is made. The remaining steps will give ghee a toasted nutty flavor.
STEP 3: Allow Remaining Solids to Sink
Once most of the milk solids have been removed from the surface of the butter, there will be some white solids lingering on the bottom. Leave those so that they can be additionally heated and deepen in color through the Maillard browning reaction, creating butterscotch-like flavors.
STEP 4: Brown the Butter Solids
Continue to simmer the butter over medium-low heat. Make sure not to take your eyes off the butter. It will quickly begin to change a golden color with amber brown solids formed at the bottom of the pan. When you see this change and smell toffee flavors, it’s time to turn off the heat and remove the pan from the stove.
Related: How to make brown butter
STEP 5: Strain the Brown Butter Solids
Allow the ghee to cool slightly for about 3 to 5 minutes. Line a fine-mesh strainer with at least a triple layer of cheesecloth . Place the lined strainer over a heat-proof container like a glass measuring cup. Carefully pour the butter oil through the sieve, the browned solids should get collected on the cheesecloth.
Done! – Homemade Ghee
Transfer the ghee to a clean and dry glass jar which can be stored at room temperature for up to 3 months, or refrigerated for 1 year. The butterfat will naturally solidify at room temperature and below, creating an oil that needs to be scooped out of the container.
Recipes to Make with Ghee
Now that you know how to make liquid gold, it’s time to make some recipes!
- Indian-Spiced Vegetable Cakes with Chickpeas
- Sweet Potato Hash with Eggs
- Chickpea Cauliflower Butternut Squash Curry
- Crispy Garlic Roasted Potatoes
- One Pan Morrocan Lemon Chicken
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
How to Make Ghee
Ingredients
- 1 pound unsalted butter, (454 g)
Instructions
- Cut butter into even pieces and place in a large heavy bottomed skillet or dutch oven.
- Turn heat to medium and allow butter to melt. Once melted simmer over medium-low heat.
- Gently simmer the butter until the solids float to the surface, about 10 to 15 minutes depending on the how hot the stovetop and pan used. Bubbling will also occur with the foaming.
- Meanwhile, use a spoon to remove the white frothy milk solids from the surface of the melted butter and discard. This can be done as soon as you see the solids rising to the top.
- Once the surface solids are removed, only yellow butterfat and white milk solids that have sunk to the bottom will remain.
- Continue to simmer the clarified butter until milk solids on the bottom a light amber in color, and the butterfat becomes a deep golden yellow color. The ghee should smell nutty when done. Time will vary depending on your stove.
- Turn off heat and remove the pan from the stove to ensure that the browned milk solids do not burn.
- Allow the ghee to slightly cool for about 3 to 5 minutes.
- Set a fine-mesh strainer over a heat-proof bowl or cup. Line the strainer with a triple layer of cheesecloth that hangs over the edges of the strainer.
- Carefully pour the ghee through the lined strainer into the container. The browned milk solids should collect in the cheesecloth.
- Transfer the ghee to a clean glass jar with a lid.
- Ghee can be stored in an air tight container at room temperature for up to 3 months, or 1 year in the refrigerator.
Notes
- If following the Whole30 diet, it is recommended to use a pastured, grass-fed, organic source of butter, however, that criteria are not mandatory.
- 1 pound of butter yields about 1 1/2 cups (12 ounces) of ghee or clarified butter.
- 1 serving= 1 tablespoon (30 g) of ghee
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Good Morning Jessica,
I have been meaning to look up Ghee and see exactly what it is. Now I have the answer plus so much more thanks to our Food Scientist.
Thank you
Judy
Yay Judy! I’ve been using it alot in my cooking lately, I hope you get to try!
Thanks to you I now know how to make ghee.
Yay! You will love having a jar ready to go anytime you need it.
I just made my first batch of ghee! It smells and tastes great – nutty for both senses.
Thank you, Jessica!
Whoo hoo Ally! I know you will love adding it to your cooking 🙂
I was wondering if it’s ok to make ghee following your recipe using salted butter. I don’t like regular unsalted butter.
Hi Julie- Yes, you can use salted butter. Thanks!
Hi Jessica,
I made my first batch of ghee today, cooking for 20 minutes.
It tastes and smells very butterscotchy, way more than I was expecting to be honest.
Would you consider this to me normal?
Thanks,
Bob (Harrogate, UK.)
Hi Bob-How exciting! Yes, the strong butterscotch note is what I try to target, but you could always just melt it to the point of clarified butter with no browning, or brown the milk solids less so the aroma is not as strong.
Hi Jessica,
Many thanks for your prompt response. Even though it has the strong aroma, I find it more agreeable than some of the store-bought brands (usually in cans) which to me, always smell rancid.
I’ll give this batch a go (does look appealing though in the glass jar with a nice colour) and probably take your advice and cook for less time in future.
Thanks again.
Bob
Thanks for your feedback Bob! I love having the ghee on hand, let me know how you enjoy cooking with it!
Hi Jessica,
Just thought I’d drop you a line with a ‘Ghee Update’!
After my ghee had solidified and aged a day or two I found that the overpowering butterscotch flavour/aroma had all but disappeared. Whilst there are still hints of this, it has in the main taken on a more balanced and rounded ‘nutty’ note and is now the product I was looking to create. For dinner today I prepared an awesome (even though I say it myself!) Bengali-style lamb curry using a blend of the ghee and mustard oil. I regularly cook Indian/Pakistani curries but have always steered clear of using ghee finding the shop-bought products rather disagreeable as I mentioned previously.
So I would like to say a big thank you for your wonderfully insightful and clear instructions which have enabled me to lift my recipes to a new level.
Thanks again Jessica.
Kind Regards,
Bob
Thank you for reporting back Bob! That’s great that the ghee mellowed out to a more balanced flavor that you were looking for. The lamb curry sounds incredible! Your comment really made my day and keep me motivated to create and share. You are a rockstar in the kitchen, keep it up!
I first saw Ghee at a Middle Eastern Market and wondered what it was, went home and Googled it. We recently retired and are going camping completely off the grid here in California. THIS would be perfect as it doesn’t require refrigeration, so I bought some and tried it and WOW! We caught fish and used a tiny bit of ghee to cook them on an open fire, BEST FISH EVER! I wanted to make my own, first time, and it was a TOTAL success! I want to thank you for instilling the confidence in me to even try this. I took a photo but I can’t upload it. Again, thank you!
You are on quite the adventure Karen, how neat! I love the extra depth of flavor the ghee adds to everything 🙂 I’m so thrilled that the hot to make ghee tutorial was helpful and you feel empowered to make it any time you like. You are so welcome!
Just put my first batch in jars. Another site recommended mixing the browned milk solids with flour and honey to make a kind of fudge. So I’m off to do that. I really appreciate the detail and care you gave in your instructions here. Your photos were perfect. Do you ever do anything with the foam?
Whoo hoo! Wow, that fudge sounds amazing. I’m so happy to hear that the tutorial worked for you! The foamy milk solids would be yummy to add to oatmeal, or to make a creamy sauce, and I’m sure it would be lovely in a pancake or muffin batter!
I recently retired and realized, after 20 years of sitting, I need to get healthier
I heard about ghee in Whole30 but am not ready to commit.
I also have a milk allergy and thought ghee would be perfect as a starting point.
Thank you for your clear, well written instructions. I am a visual learner and appreciative of your many photos. They are very helpful.
Thank you for your aticle
You are so welcome! Happy to hear that you found the step-by-step for making ghee helpful 🙂 I can’t wait for you to use it!
HI JESSICA!!!
I have come back to your article a few times mostly to remind myself of the temps … with the knowledge from your article I have been making ghee for the last 3 or 4 months … enough that I have given away some to people I love and care about (share the love!!)…. i really love the butterscotchy smell and this stuff works awesome when i make popcorn with it!!! thank you thank you ????
-Jonathan
Wow, you are a ghee pro! Mine is just running out and you reminded me to make more. I’m so happy that you are making the recipe and sharing it too!
Why does everyone say ghee is shelf stable for 3 months, 1 year refrigerated?
South-Asians laugh at that. Kept clean in a sealed container it keeps MUCH longer, almost indefinitely.
That’s why South-Asians came up with it in the first place.
Thanks for the tip J.L.! That’s great that the gheeccan last longer.
Perfect ghee! I’ve made it many times, but today I hit a home run with your guidance. Thank you!!
Made my first batch of ghee today. I was too eager and didn’t allow it to turn as dark as that in the photo , although I smelled toffee. Will be more patient making the next batch. Thanks for the recipe, Jessica.
Great job Dick! I’m sure it will still taste delicious, I can’t wait to hear how your next batch goes.
I am making my third batch of ghee right now, using your recipe! I’ve made clarified butter before, but can hardly go back now that I’ve found your toasty version. I even brought it with me for my bulletproof coffee on my trip to Oregon…we ended up using some for the crabs we caught and steamed and it was outrageously good!! Before I began making my own, I was using TJ’s ghee…I don’t think I can ever go back to that now that I know the flavor/texture of homemade.
One question, though: I’ve been using raw-organic-grass-fed butter from local farm here in Missouri and when it’s doimg its roasting thing, mine ends up more frothy/bubbly on top compared to your oh-so-smooth, transparent recipe pics. Still turns out fine, but wondering if there’s something different I should be doing since it appears maybe there’s different water or fat content in mine. Any thoughts?
I love hearing about your ghee adventures Kristen! Are you skimming off the frothy stuff on top? I do as much as I can. I could be some additional impurities in the raw milk since it hasn’t been homogenized, filtered, and pasteurized.
Hi Jessica,
Thanks for your recipe!
I have a couple of questions: I’ve been making ghee for a couple of years by now, but I don’t skim the top – I figured it just solidifies with the rest and gets strained later, so there’s no need. Am I wrong? Do you happen to know why it needs to be skimmed? It always turns out beautiful and delicious, so I haven’t really worried about it.
Also, some recipes say that you should percolate it at very low heat for hours, but others tell you to just cook it sort of quickly. I make mine quickly, it only takes about 10 mins. Do you know why? Does it affect storage time or final product in any way?
Thanks!
Hi Barbara- If your method works for not skimming, feel free to keep doing that way. I’m just found it’s easier to see when the solids on the bottom begin to brown if I’ve removed the impurities that rise to the top. I’m not sure why to cook it for hours, maybe so slowly make it brown, but I always do it relatively fast. I don’t think the storage is affected either way.