A simple, healthful homemade Ghee butter (clarified butter) – following a simple process, tastier, and more cost-effective than store-bought varieties!
Ghee has been labeled a powerful superfood, with rejuvenating, health-boosting powders along with delicious flavor. But what is it about this ingredient that is so special, and how can we make ghee at home? This post will take you through what is ghee (especially in comparison to regular butter), how to make ghee from butter, and how to use it.
Ghee has been used in Indian and Pakistani cuisine for thousands of years, as well as within Ayurvedic medicine. In general, it is a wonderful cooking fat for those following a lactose-free, paleo, whole30, etc. diet. Plus, the flavor is slightly nutty and incredibly moreish, it’s shelf-stable, and has a high smoke point that makes it fantastic for tons of recipes.
Plus, this post even doubles up as a how-to for clarified butter and browned butter, as you’ll see in my how-to.
What Is Ghee?
Ghee is a type of clarified butter. This means that it is butter than has been simmered and strained to separate the milk fats, water, and other impurities in the butter. These are then filtered out of the liquid, and the result is casein and lactose-free, slightly nutty, clarified butter called ghee.
During the process, the milk solids begin to brown- creating the caramelized, nutty flavor that we’ve come to expect from ghee.
This cooking oil/fat is shelf-stable (i.e., needs no refrigeration), has a high smoke point, and also has a unique (and delicious) flavor in comparison to butter.
This oil has been used in Indian and Pakistani culture for thousands of years, traditionally made with Bovine milk, as cows are considered sacred. It also plays a large role in Ayurvedic medicine due to ghee benefits. In fact, there are tons of health benefits associated with ghee, including:
- Anti-inflammatory
- Digestive Aid
- Boosts The Immune System – as it contains Vitamin A & E
- Reduces Stomach acid and repairs the stomach lining.
- Decreases cholesterol in the blood/intestines.
- It can help with weight loss when made with grass-fed cow butter.
- Perfect for anyone that is dairy sensitive.
And many more. However, I think it’s important to note that there doesn’t seem to be a large amount of research done to prove many of these ghee benefits. So I won’t state that as fact.
Ghee vs. Butter
Ghee is basically the allergen-free version of butter. It still tastes fantastic, but with no casein or lactose to get in the way.
There are a few main differences when comparing the two – for example, the smoke point. Ghee butter has had all the water removed, thus creating a higher smoke point at around 465ºF (240ºC) compared to butter’s 350ºF (175ºC). This makes it super versatile in comparison to many oils.
Because of this, ghee can be a good, flavorful cooking option for where butter can’t handle the heat. On the flip side, butter may be preferred for baking and lower-temperature cooking, due to its creamy flavor. Ghee is also shelf-stable and should last for months without any refrigeration. Unlike butter, which has a shorter shelf life, and relies on refrigeration.
In terms of nutritional profile, the two are actually somewhat similar. In fact, ghee is slightly more concentrated in fat, with 1g extra fat per tbsp, and similar calories (ghee is around 10-12kcal more per tbsp). They do differ in the types of fatty acids they contain, though. Ghee has more ‘healthy’ fats, particularly fatty acid ALA.
However, nutritionally speaking, they aren’t that far apart. I like to swap out my ‘fats’ depending on what meal I’m making, rather than only using one. You may like this DIY for Virgin Coconut Oil, for instance.
How To Make Ghee From Butter
There are really just four steps to making ghee butter: heat, skim, strain, and store! However, since there is a little bit more to it than that, here is my full process.
The Yield:
When making homemade ghee butter, it’s important to note that you will lose around 20% when clarifying and straining. So, depending on how much you want to make, you will know how much initial butter to use. i.e., For every 100ml of butter used, you’ll get 80ml of ghee.
Needed:
Unsalted butter – this can be store-bought or homemade. But the better quality butter, the better ghee you’ll have.
The Steps:
Begin by placing your butter in a pan and gently melting it over medium-low heat.
Once melted, it will begin to separate into three parts; a foam on top, the yellow-ish middle ‘oil’, and the milk solids at the bottom. The middle layer is what will eventually become our ghee.
Skim the foam from the top of the butter (you may need to do this a few times- this whey can be composted, added to mashed potatoes or smoothies, etc.). At this point, you could stop, strain this mixture, and you’d have clarified butter. However, for ghee butter, we need to continue heating it- I’ve found that the entire process takes between 20-25 minutes.
Allow the milk solids at the bottom of the pan to go lightly brown, and this will give the ghee that lovely nutty, caramelized flavor. Make sure the browning milk solids don’t burn as this will affect the flavor of the ghee.
If you want brown butter, then this is the time to turn off the heat and use the butter, milk solids, and all. However, for ghee, follow the next step.
When ready, turn off the heat and allow the ghee to cool for a few minutes.
Then, pour the liquid carefully into a jar through either a fine-mesh strainer, nut milk mag, or layers of cheesecloth to filter out the solids.
If needed, repeat the straining of the liquid.
This golden liquid is your ghee!
Storing Instructions
As long as you properly filtered out all of the solids, and store the ghee in a sterilized, dry container, then homemade ghee can keep for up to 3 months at room temperature and a year when refrigerated. When frozen, it will last indefinitely.
It is similar to coconut oil in that it will be solid at around room temperature but melt at any heat above that.
Recipe Notes
- You can use salted butter to make ghee too, if preferred. However, I like to individually season meals according to the dish, so I tend to avoid this option.
- You can also flavor the butter; using turmeric or other spices. Or infuse it with flavors such as garlic.
- Keep the jar away from areas that are likely to introduce bacteria. This includes steaming ovens, food, humid areas, etc.
- If the mixture starts to smell slightly ‘off’, then you may still be able to save it. Scrape off the top layer of the ghee and move it to the fridge for future storing.
How To Use
Due to its high smoke point, ghee can be used in the majority of cases that you would use butter, as well as for further cooking – such as high-heat sautéing and deep-frying. Other options for using this ingredient include:
- Within Indian cuisines – such as curries, mixed into rice, lentils, stews, etc
- Drizzle over soups and stews – such as this Thai Inspired Vegan Green Pea Soup, Healthy Lentil Soup with Rainbow Chard, or Creamy Butternut Squash and Carrot Soup Pond.
- Within mashed potatoes and for baked potatoes
- Mix into warm rice and other grains, before serving.
- Drizzle over vegetables before baking, or after –
- Add to hot drinks like hot chocolate, chai, and Golden Milk or Golden Tea.
- Pour melted over popcorn – yummy.
Other Kitchen Staples You Might Like:
- How-to: DIY homemade Natural Yogurt
- DIY: Homemade Herb Butter (Compound butter)
- 5 Ingredient Simple Homemade Mayonnaise
- How To Make Mustard: Homemade Mustard DIY
- A Comprehensive Guide To Vegan & Dairy-Free Milks
- The Ultimate Guide: Homemade seed & Nut butters
If you have any questions, leave a comment below. Also, I love seeing your recreations so feel free to tag me on Instagram @AlphaFoodie.
How To Make Ghee Butter (Clarified Butter)
Ingredients
- 16 ounce unsalted butter this can be store-bought or homemade, the better quality butter, the better the ghee will be
Suggested Equipment
- Pot
- Airtight jar for storing
Instructions
- Place your butter in a pan and gently melt it over medium-low heat.
- Once melted, it will begin to separate into three parts: a foam on top, the yellow-ish middle 'oil', and the milk solids at the bottom. The middle layer is what will eventually become our ghee.
- Skim the foam from the top of the butter (you may need to do this a few times- this whey can be composted, added to mashed potatoes or smoothies, etc.). At this point, you could stop, strain this mixture, and you'd have clarified butter. However, for ghee butter, we need to continue heating it - I've found that the entire process takes between 20-25 minutes.
- Allow the milk solids at the bottom of the pan to go lightly brown, and this will give the ghee that lovely nutty, caramelized flavor. Make sure the browning milk solids don't burn as this will affect the flavor of the ghee. If you want brown butter, then this is the time to turn off the heat and use the butter, milk solids, and all. However, for ghee, follow the next step.
- When ready, turn off the heat and allow the ghee to cool for a few minutes. Then, pour the liquid carefully into a jar through either a fine-mesh strainer, nut milk mag, or layers of cheesecloth to filter out the solids. This golden liquid is your ghee!
- Storing Instructions: As long as you properly filtered out all of the solids, and store the ghee in a sterilized, dry container, then homemade ghee can keep for up to 3 months at room temperature, 1 year when refrigerated. In frozen, ghee will last indefinitely.
Video
Notes
- The Yield: When making homemade ghee butter, it's important to note that you will lose around 20% when clarifying and straining. So, depending on how much you want to make, you will know how much initial butter to use. i.e., For every 100ml of butter used, you'll get 80ml of ghee. For these 16oz of butter, I obtained 13 oz ghee.
- You can use salted butter to make ghee too if preferred. However, I like to individually season meals according to the dish, so I tend to avoid this option.
- You can also flavor your ghee; using turmeric or other spices. Or infuse it with flavors such as garlic.
- Keep the jar of ghee butter away from areas that are likely to introduce bacteria. This includes steaming ovens, food, humid areas, etc.
- If the mixture starts to smell slightly 'off', then you may still be able to save it. Scrape off the top layer of the ghee and move it to the fridge for future storing.
Anum
What is the reasoning for skimming? Is it absolutely necessary?
Samira @ Alphafoodie
This is important to remove the milk solids.
Kat
Fantastic and easy recipe for ghee. I use a spoon with a sharp edge to skim off the foam, wait for it to cool and then place a nut bag over a jar. Once the ghee has cooled a bit, I pour it into the nut bag placed over the jar, and voila! Who knew it was this easy? Thanks for the great recipe.
Support @ Alphafoodie
Thank you so much for sharing your experience, Kat. Glad you gave this recipe a try 🙂
Dennis Stefonek
This is very good. I found your recipe to be spot on. I’ve made Ghee many times and have even burned a batch by trying to speed up the process. What I’ve established and it works for me is; heating my butter to 110 degrees Celsius or about 240 degrees Fahrenheit and then maintaining that temperature the entire time.
Support @ Alphafoodie
Thanks for your comment, Dennis. This is good to know. 🙂
Susan
I have made ghee several times and absolutely love it. Here are some things I have learned from trial and error.
Keep the heat on the lowest setting. You don’t need to stir it but just let it slowly melt and bubble on a low simmer.
Once foam begins, wait a few minutes and then start skimming. I find that a fine mesh ladel/skimmer works best for this part. Keep this in a bowl and you can use it later as you pointed out in your post. Continue skimming every couple of minutes until you see the brown bits and it’s clear.
I find straining through a coffee filter works best. I don’t like to use single-use items but this is an exception I make because it works so perfectly.
I prefer to refrigerate overnight the room temp ghee and then bring it out to the counter the next day. It gives a lovely consistency (as long as it’s not in the heat of summer).