How to Make Ghee
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. 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.
Servings: 10
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!
Notes
Storage: Homemade ghee stays fresh for up to 3 months at room temperature or up to a year in the fridge. Always use a clean, dry spoon to prevent moisture from getting in.
Texture: It may solidify in cooler temperatures—this is totally normal! Ghee naturally changes from liquid to semi-solid depending on your kitchen’s climate.
Aroma: Well-made ghee should smell nutty and slightly caramel-like, not burnt. If it smells sour or smoky, it’s been overcooked.
Butter type: Use unsalted, high-quality butter—preferably grass-fed—for the best flavor and golden color like Kerrygold.
Flavor tip: For a deeper, nuttier ghee (like the kind used in traditional Indian cooking), let the milk solids brown slightly before straining. For a milder flavor, strain earlier.
