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Home » Basics

How To Make Ghee from Butter

Published: Nov 14, 2022 · Modified: Sep 9, 2024 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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How to make ghee from butter at home quickly and easily. This is a step by step guide for quickly clarifying butter to get this heavenly golden liquid.
Ghee is a key ingredient in many dishes in the Middle East, especially desserts. Take for example this basbousa recipe, yes you can make it with butter but ghee takes it to a whole new level.

A top view of a jar with ghee.
Making your own ghee is very easy you'll never go back to store-bought ghee again.

Learn how to make ghee from butter quickly unlike the traditional way which required hours of simmering over a very low flame.

Jump to:
  • ❤️ Why You'll Love It
  • 🥄 Instructions
  • 💡 Tips
  • 🧺 How to store ghee?
  • ❄️ Can you freeze ghee?
  • 💬 FAQs
  • How to use ghee?
  • Related Recipes
  • 🥣 Equipment
  • How to make Ghee from butter

❤️ Why You'll Love It

Making ghee from butter is a skill that has been in families for generations. I love ghee. In the Middle east almost every little girl has seen her mom making ghee many many times.

It is an essential ingredient in many authentic Middle eastern desserts. It adds its own touch to dishes regarding smell and taste. In Egypt we usually make ghee out of white butter not yellow one, but I love it either ways.

The idea behind making ghee is clarifying the butter, taking away the dairy solids in it to end up with pure butterfat.

The traditional method of making ghee is by melting butter then reducing heat as low as possible keeping the butter simmering until it is completely clarified and the solids sink to the bottom turning a little brownish.

This process usually took around 3-4 hours depending on how much you are making. Today, though I am going to show you a way that will only take 30 minutes of your time and the result is a delicious, nutty flavored and buttery each time.

A mason jar with melted clear ghee in it.

🥄 Instructions

Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.

A pot with butter cubes.
  • Add cubed butter to a heavy bottomed pot over medium low heat.
  • After about 5-8 minutes you'll notice that the butter is melted and it started foaming. This foam is the milk proteins separating from the fat and water and rising to the surface of the pot. Using a spoon remove some foam from the surface of the melted butter.
  • Wait a minute or two and at this stage you've got yourself clarified butter.
  • You'll notice some milk solids sinking at the bottom of the pot. To achieve that nice butterscotch flavor, we will raise the temperature a bit to probably medium and watch the pan like a hawk. We want to slightly brown the milk solids at the bottom of the pan. Watch the pan carefully as it can burn easily. Skim any bubbles at the surface so you can see clearly.
  • Let the ghee cool down until you are able to handle then strain carefully through a fine mesh strainer lined with cheese cloth. Pour ghee into clean glass jars. Let it cool completely before putting the lid on. The ghee will solidify at room temperature.

💡 Tips

  • For the best ghee use high-quality butter.
  • Before you start melting butter, it is always easier and quicker to cut butter into small cubes to shorten melting time.
  • Keep moving the foam from the top gently using a spoon also without reaching the bottom of the pot. Do this every now and then so you can see the melted butter underneath to make sure you are not burning it.
  • When making ghee, it is better to use light colored pot like stainless steel or dutch so you can see the bottom of the pot clearly.
  • Ghee will have a strong butterscotch note to it. It might seem very strong in the beginning but it will fade slightly as it ages for 2-3 days. It will eventually come to a balanced rounded nutty flavor.
  • Now for the browned solids at the bottom of the pan. Here is what my mom and grandma did. They took these solids and use it as a spread for crusty bread, they might add a little extra dash of salt to it but seriously guys they taste heavenly. This is called "Morta".
  • Another tip I got from a friend is, you know the foam that we skimmed on step 3 above? Do not discard, instead brown them a bit in a pan and use it as a "Morta" spread.
  • Another way to use the browned solids is to add them to some flour and honey and make a sort of fudge.

🧺 How to store ghee?

Ghee can be stored in an airtight container or jar in a dark cool place, like the back of your pantry for 1 year. Opened jars stay at room temperature (away from sun and heat) for about 5-6 months and refrigerated for longer.

❄️ Can you freeze ghee?

Of course you can keep ghee jars in the freezer and it stays good forever. The maximum I personally tried is 2 years.

A spoon scooping some solidified ghee from the jar.

💬 FAQs

What is ghee?

Ghee is simply nutty clarified butter with all the milk solids and proteins removed. It has an incredible butterscotch flavor which blends beautifully in mostly any dish you make. Ghee is a staple ingredients in the Indian cuisine as it is in many of the Middle Eastern dishes. Ghee has a high smoking point which makes it a great candidate fat for stir frying and roasting recipes.

Salted butter or unsalted butter for ghee?

I prefer using unsalted butter when making ghee. May be because this is how I saw my family do it. For the brands, I use any good quality butter, but it does not have to be a premium quality.

So, can you clarify salted butter?

Yes and No. Ghee from salted butter will be salty and you will not be able to use it in desserts. Although I've seen my mom and grandma adding just a dash of salt to the butter while making ghee, and I will tell you why by the end of the post, this dash did not make the ghee salty. The difference between clarified butter and ghee is that the former you just skim all the foam when butter melts and wait for like a minute then turn heat off and use, while in ghee you'll wait until the milk solids brown which gives the ghee its distinguished smell and taste.

How to know that ghee is done?

Ghee is very forgiving, so do not worry if you cook it less or too much the most important thing is that you do not burn it to the point it gets too dark. There are two signs that ghee is cooked. First all the milk solids will sink at the bottom and started to brown and second is that the popping sound resulting from water evaporation will disappear.

How much ghee do you get from a pound of butter?

It depends on the butter but on average a 1 pound of butter = 2 cups = 4 sticks usually yields 1.5 cups of ghee.

How long does homemade ghee last?

How about FOREVER!!. Guys I've seen my grandmother melting around 20 kilograms of butter all at once, pouring them into these giant glass containers and just storing them in the back of her pantry... she did not refrigerate!!. It is recommended though, that ghee can be stored for up to 1 year refrigerated and 3 months on the shelf.

Pouring ghee into a mason jar with the lid on the side.

How to use ghee?

You can use ghee pretty much as you would use butter in everyday cooking. Here are some of the recipes that uses ghee here: Mediterranean rice, Molokhia, Basbousa, Kunafa, Egyptian Cookies, Egyptian rice, Stuffed grape leaves and flour halva. Many of the most popular Egyptian desserts use ghee as well.

Related Recipes

  • This recipe for Rosemary Garlic Butter is delicious and can be frozen for later use when you need a taste boost. It goes well with savory dishes and fresh bread.
  • Infuse your recipes with this fragrant homemade Garlic Oil. Perfect for drizzling on salads, vegetables, pasta and brushing your baked goods for a delicious savory goodness.
  • Restaurant-quality Honey Balsamic Glaze enhances almost everything. This is so simple to make—it only needs two ingredients—and goes well with salads, roasted veggies, chicken, and so much more.

🥣 Equipment

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

You'll need glass jars with tight lids to store the ghee.

What’s new? Check out Amira's Pantry Store on Amazon where you'll find all kinds of nostalgic goodness!  Thanks so much for being a part of Amira's Pantry!

If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

A jar with Ghee

How to make Ghee from butter

Homemade ghee is much cheaper than store bought ones and it is very simple and forgiving to make. Enjoy the nutty flavor of ghee with almost any recipe you have.
4.90 from 19 votes
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Course: Condiment
Cuisine: Indian, Middle East
Diet: Halal
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
cooling time: 5 minutes minutes
Total Time: 30 minutes minutes
Servings: 24 Tablespoons
Calories: 136kcal
Author: Amira

Ingredients

  • 1 pound (453 gm)/ 2 cups unsalted butter, cut into half inch pieces.

Instructions

  • In a heavy bottomed skillet or dutch oven, add butter cubes and melt the butter over low heat 210F-250F.
  • You’ll notice that the butter will melt after about 8 minutes and starts to foam.
  • Use a spoon to remove some of the white foam that will rise to the surface. Or you can gently stir the surface just to have a look at the butter underneath.
  • The butter will clarify and some of the milk solids will sink to the bottom. Keep the butter boiling into a gentle simmer and not rolling boil.
  • When it turns golden and clear, raise temperature to 250F -280F and wait until the solids at the bottom of the pan turn golden brown. Keep an eye on the pan as this will probably take anywhere from 3-5 minutes.
  • Remove pan from heat and strain ghee through a fine mesh lined with cheese cloth or coffee filter. Pour into clean mason jars and store.

Video

Notes

  • Use a light colored pan like stainless steel as it makes easier to notice the butter as it burns easily.
  • Please be extremely careful as the ghee will be very hot and can burn.
  • For more tips, how to store ghee and ways to use ghee check the post above.
  • Please check the nutrition disclaimer policy.

Nutrition

Serving: 1Tablespoon | Calories: 136kcal | Carbohydrates: 0.01g | Protein: 0.2g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 122mg | Potassium: 5mg | Sugar: 0.01g | Vitamin A: 472IU | Calcium: 5mg | Iron: 0.004mg
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First published December 2012. . Last updated November 14, 2022 with important tips, clear step by step instructions and readability.

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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

  1. R. Washington

    September 10, 2024 at 10:17 am

    5 stars
    A quick and easy recipe with great results.

    Reply
  2. Christine

    October 29, 2023 at 7:53 pm

    5 stars
    Amira, Excellent Ghee instructions! So detailed and perfect for beginners and anyone who wants to make Ghee. That nutty taste is amazing. Thanks for posting such great instructions. I love the brown bits too. My Lebanese grandparents died when I was young so I learned to cook the food on my own by finding recipes such as yours. I really enjoy your recipes. Shoukran Jazilan

    Reply
  3. Amy

    April 26, 2022 at 12:43 am

    5 stars
    Amira’s crystal clear instructions produce perfectly golden ghee every time. I use it in her kahk recipe, which my Egyptian friend tells me is an exact replica if his beloved late mother’s. Happy Eid al-Fitr, Amira!

    Reply
    • Amira

      May 01, 2022 at 1:17 am

      Happy you liked it Amy. Thanks for the Eid wishes.

      Reply
  4. Amy

    May 06, 2021 at 8:29 pm

    Excellent, easy to follow recipe, and perfect ghee for Amira’s sensational Kahk! Happy Eid, everyone!

    Reply
    • Amira

      May 07, 2021 at 1:13 am

      Thanks Amy, glad you liked it.

      Reply
    • Mona

      May 10, 2021 at 11:11 pm

      I overcooked the ghee. The brown bits are black and the ghee is golden brown, like a honey color. Is it still okay to use?

      Reply
      • Amira

        May 13, 2021 at 12:42 am

        Mona, if it does not smell burnt then use it. I never through ghee unless it is really burnt.

        Reply
    • Judy

      January 27, 2024 at 3:43 pm

      Can you use salted butter and if not,why.

      Reply
      • Amira

        February 05, 2024 at 9:26 am

        You can use salted butter Judy, but it will give you a bit of a salted ghee that you won't be able to use in sweet stuff and desserts. Most recipes are using unsalted ghee so you have to be careful when adding salt.

        Reply
  5. Jean M

    November 24, 2020 at 8:09 pm

    Thank you for this recipe. Going to try it. Years ago, my friend from Kuwait cooked with something called "clara". It came in a big blue can and we bought it in the Middle Eastern market. I have been unable to find it anywhere. Do you know what "clara" was? Was it short for clarified butter? Would love to find it again.

    Reply
    • Amira

      February 05, 2021 at 7:45 pm

      Hello Jean and sorry for the late reply. Is this what you are looking for?

      Reply
  6. Chinazor Ominyi

    January 17, 2020 at 1:44 pm

    5 stars
    Wonderful article.
    Thanks a lot.

    Reply
    • Amira

      January 20, 2020 at 11:08 am

      Thanks Chinazor.

      Reply
  7. Carol

    January 16, 2020 at 9:17 am

    5 stars
    I remember my mother making ghee when I was a little girl and only few months ago I started to make my own it’s so satisfying when you cook from your own ghee brings back a lots of memory’s cooking wth my mother thank you

    Reply
    • Amira

      January 20, 2020 at 8:47 am

      Carol, I am so happy that this brought back good old memories for you. It is amazing how sweet and tasty memories actually happen in our kitchens :). Making ghee is such an easy and rewarding thing indeed. Than you for your comment.

      Reply
  8. Lauren

    December 06, 2018 at 10:07 am

    Hi Amira,

    Thank you so much for your recipes! I'm a first generation Egyptian-American and my mother passed when I was a very young girl so I never got a chance to learn how Egyptian recipes. Your website is great.

    Question about the ghee....when skimming the white foam that rises, do I do that only in the beginning or throughout the 4 hours?

    Reply
    • Amira

      December 07, 2018 at 8:47 am

      Lauren, I am sorry for your early loss :(, it is hard. I am happy though that you've found my blog helpful. If you need any recipe please do not hesitate to ask. For the ghee, it will foam mostly in the early stages afterwards it will start to clarify and there will be so little foam which you can discard if you feel the need to.

      Reply
  9. Lalula

    September 10, 2013 at 1:57 pm

    Assalamu aleikom wa rahmatullah,

    thank you for the ghee recipe ( or samn 🙂 )
    How much samn do you get from the 4 pounds of butter more or less? I don't care about exact quantities, just a general idea would help inshaAllah.

    Thank you and keep it up!
    Ma3a assalama
    Lalula from Germany

    Reply
    • Amira

      September 16, 2013 at 8:41 am

      Wa Alaykom Assalam dear Lalula,
      Thanks for stopping by . Usually I get from 5-6 cups of samn from a 4 pound packet of butter.

      Reply

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