How to make Homemade Ghee
If you've never made ghee at home, you're in for a delicious surprise—it's easier than you think, more affordable than store-bought, and the flavor is unbeatable. Ghee is shelf-stable, lactose-free, and perfect for high-heat cooking, making it a go-to for everything from sautéing to spreading to baking.
Servings: 5 cups
Calories: 99kcal
Equipment
- Fine Mesh Sieve
- 40-ounce glass jar
Instructions
- Turn the heat on low and let the pot get slightly warm. Add the sticks of butter into the pot and allow it to slowly melt.
- Bring it to a low simmer between 200-250℉ for up to 1 hour (depending on the rate of evaporation and browning). Once melted, the butter will begin to bubble and separate into three layers—foam on top, golden liquid in the middle, and milk solids sinking to the bottom. Keep mixing in intervals to help release any trapped moisture. The foam will sink to the bottom with the rest of the milk solids.
- Skim foam off the top as needed. The ghee is ready when the milk solids at the bottom are golden brown and the liquid is clear and fragrant.
- Remove from heat and carefully strain through a fine mesh sieve into a large sanitized, dry jar (at least 40 ounces) or several smaller jars.
- Let the ghee cool completely before sealing with a lid. Store in a cool, dark place or the refrigerator.
Video
Notes
Storage
- Room temperature: Store in a tightly sealed jar in a cool, dark place for up to 3 months.
- Refrigerator: Lasts up to 1 year. It will solidify when cold but soften again at room temperature. To liquify, place a heat-safe container with the ghee in a bowl of hot water.