How to make your own ghee

It’s easy to make your own ghee (also known as clarified butter). Here are simple instructions.

Use ghee as you would oil or butter. I like it melted on baked yam.

Homemade Ghee
Recipe type: condiment
Cook time:
Total time:
  • 1 pound butter (or less)
  1. Place 1 pound butter (reduce cooking times for smaller quantities) in a medium saucepan over medium-high heat. Bring to a boil (takes about 2 to 3 minutes), then reduce heat to medium. Cook until foam forms, then goes away, then forms again and the liquid turns golden brown (takes about 7 to 8 minutes).
  2. Strain into a heatproof container. The browned milk solids will remain in the pan and strainer.
  3. When cool but still runny, transfer strained liquid to an airtight container. At first the ghee is clear, but it becomes solid as it cools.
  4. Store at room temperature up to 1 month, or refrigerate.
If you leave your ghee on the burner a little too long and it becomes darker golden brown, don’t throw it away—taste it when cool. You might enjoy the browned-butter flavor.


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