If you’ve ever wondered how to make ghee, you’re in for a treat! This golden, nutty, and downright magical ingredient is a staple in my kitchen. Not only does it make everything taste better, but it also has a longer shelf life than butter and doesn’t require refrigeration. Whether you want to drizzle it over roasted veggies, use it for high-heat cooking, or just enjoy its rich aroma, learning to make ghee at home is a total game-changer. And the best part? It’s ridiculously easy.
What is Ghee, and What Does It Taste Like?
Ghee is essentially butter, but better. It’s made by simmering butter until the milk solids separate and caramelize, leaving behind a rich, nutty, and slightly sweet golden liquid. Think of it as butter’s cooler, more sophisticated cousin. If you’ve ever had brown butter, it has a similar deep, toasty flavor, but without the milk solids. Plus, since ghee is lactose-free, it’s a great alternative for people who are sensitive to dairy. Also, it’s totally shelf stable, making it easy to store!
What are the historical Uses of Ghee?
Ghee has a rich history dating back thousands of years, particularly in the Indian subcontinent. It has been a staple in Indian cuisine, Ayurveda, and religious practices for over 5,000 years. My grandmother used to say that they would use ghee for healing burns and fresh piercings, for scalp massages to promote hair growth, and even as a moisturizer on the body for soft and supple skin!
Ghee originated in ancient India, where it was created as a way to preserve butter in warm climates. Since butter spoiled quickly, clarifying it into ghee removed the milk solids, extending its shelf life. Ayurveda, India’s ancient system of medicine, considers ghee a powerful healing food, aiding digestion, boosting immunity, and nourishing the body. In Indian cuisine, ghee became a preferred cooking fat due to its high smoke point, making it ideal for frying, roasting, and sautéing.
Ghee vs. Brown Butter, Regular Butter, and Clarified Butter
Let’s clear up the confusion because I know—there are a lot of buttery variations out there!
- Regular Butter: Contains water, milk solids, and butterfat. It burns easily due to the milk solids and water content.
- Clarified Butter: This is butter with the milk solids removed, but it’s cooked for less time than ghee, so it doesn’t develop the same deep, nutty flavor.
- Brown Butter: Made by cooking butter until the milk solids brown, but unlike ghee, they remain in the mixture.
- Ghee: Cooked longer than clarified butter, which gives it its characteristic toasted, caramel-like flavor, and it’s shelf-stable!
So, if you’re looking for something with a higher smoke point, a longer shelf life, and a richer taste, ghee is the way to go.
Key Ingredient:
If you want to make the best ghee, you only need one ingredient and a little bit of patience. All you have to do is grab some unsalted butter (preferably grass-fed for the best flavor). I love to use kerrygold.
Method:
Melt the Butter: Add the butter to a saucepan over low heat and let it melt completely without stirring. This slow melting process ensures even separation of milk solids.
Simmer and Separate: Once melted, the butter will start to gently simmer. A white, foamy layer of milk solids will rise to the surface—this is normal! You can skim off some of the foam if desired, but it’s optional.
Watch for the Color Change: Over 10-15 minutes, the milk solids will gradually sink to the bottom and begin to turn golden brown. The liquid butter will deepen in color, and you’ll notice a rich, nutty aroma developing—this is the magic of ghee!
Strain for Clarity: When the milk solids are golden and the butter has turned a deep amber shade, remove it from heat. Strain through a fine-mesh sieve or cheesecloth into a clean jar, leaving the browned bits behind. For ultra-clear ghee, use a double layer of cheesecloth.
Store and Enjoy: Let the ghee cool completely before sealing it in an airtight container. It’s naturally shelf-stable and stays fresh for months at room temperature—no refrigeration needed!
Looking For More Recipes? Check These Out!
Nope! Ghee is shelf-stable thanks to the removal of milk solids and water. Just keep it in an airtight jar away from direct sunlight.
You can, but I don’t recommend it. Salted butter can cause uneven caramelization and leave you with an overly salty ghee.
Ghee has some health benefits over butter—it’s lactose-free, has a higher smoke point, and contains fat-soluble vitamins. However, like all fats, moderation is key!
Yes! But keep in mind that ghee has no water content, so baked goods may turn out slightly denser. You might need to tweak your recipe.
How to Make Ghee
Ingredients
- 16 ounces unsalted butter (Use as much butter as you want depending on how much ghee you want to make. The process remains the same)
Instructions
- Melt the Butter: Place the butter in a saucepan over low heat. Let it melt completely without stirring.
- Simmer: Once melted, allow the butter to gently simmer. You’ll notice a white, foamy layer forming on top—that’s the milk solids separating. You can gently scrape the foam from the top throughout the cooking process, but that's optional.
- Watch for the Magic: Over the next 20-30 minutes, the milk solids will begin to sink to the bottom and turn golden brown. The butter will take on a deep, nutty aroma.
- Strain It: Once the milk solids are golden and the liquid is a rich golden amber color, remove from heat. Strain through a fine-mesh sieve or cheesecloth into a clean jar, leaving the browned bits behind. I like to line my sieve with a thin layer of cheesecloth for the best of both worlds.
- Store: Let it cool and store it in an airtight container. No need to refrigerate—ghee stays fresh for months at room temperature and is totally shelf stable!
What did you think of this recipe?