How to Make Ghee
Print Recipe
4.34 from 3 votes


How to make ghee, or clarified butter.
Cook Time30 mins
Total Time30 mins
Servings: 1 1/2 cups
Author: Lindsey Johnson


  • 1 pound unsalted butter grass fed, pastured is best
  • 3-4 quart pan
  • cheese cloth
  • strainer


  • Place the butter in the pan and melt over medium heat. The milk solids will rise to the top as the butter separates.
  • Continue cooking the butter, skimming the milk solids from the top. The water will start to evaporate.
  • As the butter is closer to being completely clarified, the bubbles will become larger as it "boils" and it will continue to separate from the remaining milk solids.
  • When the butter is nice and deep golden yellow, remove from the heat.
  • Pour through a fine mesh sieve lined with cheese cloth to remove any of the remaining milk solids. Some will be stuck to the bottom of the pan.
  • The ghee will be very, very hot. Use extreme caution. Let the jar cool, undisturbed, until it reaches room temperature.
  • Top with a lid and either store in a cool, dark cupboard, or in the refrigerator.
  • Makes about 1 1/2 cups.