How To Make Ghee
Make ghee in 30 minutes with just butter. It's cheaper than store-bought, with a rich flavor and high smoke point, perfect for cooking and baking.
Servings: 26 Tbsp
Equipment
- Airtight jar or another container for storing
Ingredients
- 16 oz unsalted butter 2 cups/4 sticks - I like using organic, grass-fed, but any will do; salted butter will work too
This will yield about 1.5 cups of ghee.
Instructions
- Transfer the butter to a heavy-bottomed saucepan and melt it over medium-low heat.
- Use a spoon or a skimmer to skim the foam from the top of the melted butter as it appears. As the middle layer becomes translucent, any remaining foam will eventually turn into transparent bubbles.
- Continue simmering the melted butter over low heat until the milk solids at the bottom turn lightly brown and caramelize (but be careful not to let them burn). The mixture should have a nutty aroma and flavor.
- When ready, remove the butter mixture from the heat and allow it to cool for 5 minutes. Carefully strain it into a jar through a fine-mesh strainer, coffee filter, nut milk bag, or several layers of cheesecloth. Straining it will remove the butter solids, leaving you with ghee.
Video
Notes
The yield: When clarifying and straining the butter, you will lose around 20% of its volume. I obtained 13 oz of ghee from 16 oz of butter.
Cooking time will vary based on how much butter you're using.
Don't overcook it. Turn off the heat when the milk solids are a light golden color. The residual heat will continue to cook them for a few minutes.
Check the blog post for more tips and answers to top FAQs!
Nutrition
Serving: 1Tbsp | Calories: 131kcal | Protein: 0.04g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 0.3mg