How to Make Clarified Butter (Ghee) Easily and Quickly
Clarified butter, commonly called ghee when simmered longer to develop a nutty flavor, is a versatile, shelf-stable fat that belongs in every keto, low-carb, or carnivore kitchen.
Store-bought ghee can be expensive, so making it at home is an economical and simple alternative.
Below is a clear, easy method to make clarified butter (or ghee) at home using minimal equipment and only a few steps.
Clarified Butter vs Ghee
Clarified butter and ghee are very similar and often used interchangeably. The main difference is that ghee is simmered longer at a low temperature so the milk solids caramelize slightly, producing a deeper, nuttier aroma and flavor.
Historically, ghee was developed to preserve butter in warm climates and has been used for both cooking and therapeutic applications in many Asian cultures for centuries.
How Ghee Differs from Butter
Clarified butter (ghee) is essentially pure butterfat; the water and milk solids have been removed, increasing the fat concentration. Because milk solids are removed, ghee does not need refrigeration and can be stored at room temperature in a cool, dark place for several weeks. Like coconut oil, it will solidify when chilled.
Nutritionally, butter and ghee are similar. However, ghee contains negligible lactose and casein, so it can be better tolerated by people with sensitivities to those dairy components.
Uses and Cooking Tips
Ghee is an excellent substitute for butter and can be used in the same way—spread, sauté, pan-fry, roast, or finish dishes. Because it is more concentrated, you may find you need less: in many cases 50–75% of the amount of butter gives the same richness.
Another practical advantage is the high smoke point: clarified butter/ghee smokes at around 250°C (485°F), much higher than butter (about 175°C/350°F). That makes it ideal for high-temperature cooking. For low-temperature baking and recipes where the subtle sweetness of butter matters, plain butter may be preferable.
How to Make Clarified Butter (Ghee)
This is a quick, straightforward process. Simmer butter until the foam turns golden, strain out the milk solids, and pour the clear golden fat into a clean glass jar. You’ll have homemade clarified butter or ghee in about 10 minutes.
Enjoy!
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How to Make Clarified Butter (Ghee)
Equipment
Ingredients
- 200 g unsalted butter
Instructions
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Cube the butter and place it in a small saucepan over medium-high heat.
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Swirl or stir occasionally until the butter melts and begins to simmer.
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Reduce the heat to medium-low so the butter simmers gently. Do not boil vigorously.
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Milk solids will separate and form a white foam on the surface. Continue to cook until the foam turns golden and the liquid below is a clear, rich gold—around 8–12 minutes, depending on the heat and pan.
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Remove from heat and let it cool slightly. Place a fine mesh strainer over a clean jar and carefully pour the liquid through, discarding the solids left in the strainer.
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Allow the ghee to cool completely before sealing the jar. Store at room temperature in a cool, dark place. Refrigeration is optional but will keep it solid and extend shelf life.
Notes
Nutrition (per 100 g)
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