Deliciously Organic

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How to Make Ghee

Ghee, also known as clarified butter, has become my new favorite cooking oil. It can withstand high temperatures without oxidizing or smoking and lends a nice buttery, nutty flavor. It sounds fancy, but it’s very easy to make. Simply melt butter and then skim off the milk solids. Many who are lactose intolerant can handle ghee because it’s purely the butter oil. Also, if you make it with organic, pastured butter, it contains many nutrients (higher amounts of omega-3 fatty acids and conjugated linoleic acid). Lately, I make a batch over the weekend and then use the ghee throughout the week. It’s great for sautéing at high heats, roasting, pan frying, etc.

Here is a step-by-step tutorial to take any of the mystery out for you:

 Melt two sticks of butter over low heat.

As the butter melts, you will see the white milk solids begin to rise to the top.

The butter will begin to bubble. Make sure to stand away from the stove (just in case).

The butter will start to turn brown and eventually stop bubbling, about 20 minutes.

Set a piece of cheese cloth over a sieve. Place the sieve over a bowl and pour the melted butter through the sieve. The milk solids will remain in the cheesecloth.

The end result – pure, golden ghee. Pour in a jar and keep in the refrigerator for up to 2 months.

 

Serves: Makes about 1 cup

Ghee (Clarified Butter)
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Ingredients

  • 2 sticks unsalted butter

Instructions

  1. Melt butter in a medium sauce pan over low heat. Let cook for about 30-40 minutes until butter has separated (you will see a white, thick film on top) and milk solids have sunk to the bottom are are light brown. (While butter is cooking, it will bubble a bit). Place a cheesecloth in a sieve over a medium -size bowl. Pour melted butter through cheesecloth . Pour ghee in a glass jar and keep in the refrigerator.
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https://deliciouslyorganic.net/how-to-make-ghee-clarified-butter/

 

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81 Comments

  1. darkblueskye

    I love ghee! there is a bit of a difference between ghee and clarified butter though. clarified butter melts the butter enough to separate the milk solids from the fat but not long enough to brown the milk solids before skimming. clarified butter does not have the nutty flavor nor does it last as long, as some milk solids stay in the finished oil. To get a really pure ghee you generally need to cook for 45 min. or so whereas with clarified butter it is maybe 20 min. just thowing it out there that the terms are generally not interchangeable. But either way, love it!!!
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  22. Tricia

    I made this and though it was low heat, it burned after about 5 minutes. Does it get browner before it gets golden? I stopped cooking it thinking I burned it (it smelled burnt too). I made this once before with a different outcome, but neither time did I cook it for as long as 20 minutes. Now that it has cooled it is the color of grease and grime and smells just as bad. I used organic grass fed pasture butter, same as the first time. The first time it looked picture perfect. What did I do wrong?
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  29. soni

    this is a very strange method of making Ghee! I am from india and the process is slightly different. But basically you warm heavy grade whipping cream, add some plain yogurt and let it sit at a warm temperature. once your cream coagulates, you put it in your blender along with some water, and delicious white butter floats to the top. it tastes awesome as it is made from yogurt. Then you simply cook this ball of butter. What floats to the top is ghee, and what remains at the bottom, well mix in some sugar and its yummy dessert.
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    • Karen

      Soni, I am curious about your method of making Ghee. In your above comment you are vague with your amounts. I am wondering what would be the exact measurements. How much whipping cream, plain yogurt and water? I realize you are making butter in the Blender. Then what amount of Sugar do you use to make the dessert? I hope you will respond or maybe there is somebody that can answer my questions. Thank you for taking the time to read my reply.
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  31. Pam

    Hi Carrie, I totally understand using organic butter, but I truly can not afford it right now, nor can I get many options for it here in Prince Edward Island, Canada. I am wondering what brand of butter you recommend to use ( organic ) or if it is better to just order ghee that is organic and cultured online? Also, is it worth it to have butter/ghee if it is not organic? Or does that do more harm than good? Finally, should one try to use "cultured" butter? Or would heating it cause it to lose it's probiotic value? Thanks! Pam
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    • Deliciously Organic

      If you can't get a good organic butter, such as Organic Valley, then it might be a cheaper alternative to purchase grass-fed ghee online. I would say that if you had to choose between non-organic butter or a processed oil, the non-organic butter is a better way to go. I'm not sure if cultured butter looses any nutritional value when it's heated, but cultured butter is a great choice if you can find it. Also, you might want to check to see if there are farms near by that make their own butter. You never know what might be just around the corner! :)
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  34. Valeria

    I grew up on ghee and been making it since I started cooking on my own, 20+ years :)? A couple of years ago I started making it in a slow cooker and it became my favorite way, I haven't burnt any batches since then. Here is my recipe: http://www.beetsandbones.com/how-to-make-clarified-butter-and-ghee/. I love ghee more than anything, and during my current pregnancy I for some reason strongly crave it over butter. I make a moisturizer out of it (http://www.beetsandbones.com/washed-clarified-butter-moisturizing-cream/), and add it to my lotion bars and body butter. Love your site, Carrie!
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  36. kathy walsh

    Don't forget to add duck fat to your list. It's very healthy, burns at a higher temp. It's also fabulous for any oven baked potatoes, ( I also put in Italian seasoning; herb de provence ). French fries to die for. I also use a little in my Phillips Air fryer. Anything you can do with extra olive oil or butter, you can do it with duck fat, although I don't know if it's suitable for baking, however I wouldn't waste my good oils in baking, I use Canola Oil. So delicious. I get mine from www.farmfreshduck.com
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