How to Make Ghee |

How to Make Ghee Recipe

Want to know how to make ghee at home? Follow this simple tutorial for a homemade, very health alternative to butter.

Course Sauce
Cuisine Indian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 64
Calories 203 kcal


  • 2 lb unsalted grass-fed butter


  1. Put the butter in a high-sided skillet or Dutch oven over low heat. Slowly melt the butter.
  2. Cook the butter on low heat – don't turn up the heat because the milk solids can burn. The butter will bubble and foam and make popping noises as the water in the butter cooks off. Don't remove the foam that floats to the top.
  3. After the butter foams up, it will die down a bit and then foam up again. The liquified butter will turn golden in color, and crusty-looking milk solids will form in the bottom of the pan. Try to keep an eye on the pan because the milk solids can burn in the blink of an eye.
  4. When there isn't much bubbling anymore and the ghee is golden in color, remove the pan from the heat.
  5. Line a mesh strainer with cheesecloth, and place that over a quart-sized Mason jar or other glass container. Pour the ghee through the cheesecloth so it catches the milk solids. Discard the solids that get caught in the cheesecloth.
  6. Allow the ghee to cool before covering with a lid.

Recipe Notes

Ghee can be stored at room temperature or in the refrigerator. It will last for at least 3 months if kept at room temp or up to a year if stored in the refrigerator. For best results, always use a clean, dry utensil to remove ghee from its jar.

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Nutrition Facts
How to Make Ghee Recipe
Amount Per Serving
Calories 203 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 14g70%
Cholesterol 60mg20%
Sodium 202mg8%
Potassium 6mg0%
Vitamin A 710IU14%
Calcium 7mg1%
* Percent Daily Values are based on a 2000 calorie diet.