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A jar with Ghee
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4.89 from 18 votes

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.
Prep Time5 mins
Cook Time20 mins
cooling time5 mins
Total Time30 mins
Course: Condiment
Cuisine: Indian, Middle East
Diet: Halal
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