How to Make Ghee (Clarified Butter) at Home
Updated: Jan 26
Ghee, also known as clarified butter, is a staple in many cuisines around the world. It is made by melting butter and removing the milk solids and water, leaving only the fat. Ghee has a rich, nutty flavor and a higher smoke point than regular butter, making it suitable for high-heat cooking methods like sautéing, frying, and grilling. In this post, we'll show you how easy it is to make ghee at home.
Ghee / Clarified Butter
1 pound (454 grams) of unsalted butter
Cut the butter into small pieces and place in a saucepan over low heat.
As the butter melts, it will begin to bubble and foam. This foam is natural and made up of water and milk solids as they cook and evaporate.
Use a spoon or a skimmer to remove the foam from the top of the melted butter, but this is not necessary.
As the butter continues to cook, the water will evaporate, and the milk solids will sink to the bottom of the pan.
After the foam has been removed and the ghee looks like a clear, golden liquid, strain the ghee through a fine-mesh sieve or a cheesecloth to remove any remaining solids.
Allow the ghee to cool, then transfer it to an airtight container and store it in the refrigerator. It can be stored in the refrigerator for up to a year.
Use unsalted butter for making ghee to control the amount of salt in the finished product.
Be sure to use low heat when melting the butter to avoid burning the milk solids.
Ghee has a rich, nutty flavor that can add depth to dishes. Try using it in place of oil or butter in your favorite recipes.