Homemade Ghee (Clarified Butter)
Homemade, fragrant, wholesome, and very tasty! Ghee is a universal product: you can fry in it, add it to dishes, it doesn’t spoil quickly and doesn’t burn easily. During clarifying, all extra solids are removed, leaving only pure fat - so it stores so well.
Updated : 04 March, 2026
Easy
About 20 min.
Ingredients
750 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make ghee? Prepare the ingredients. I recommend using at least 500 g butter (about 1.1 lb); a smaller amount yields too little. Choose the highest-quality, best-tasting butter with no vegetable fats and a high fat percentage.
Step 2
Use a pot with a thick bottom - this is important so the butter doesn’t scorch. Aluminum is not suitable. The best is cast iron, but a heavy-bottomed steel pot works too. Put the butter in the pot and leave it at room temperature for a couple of hours to soften. Then cut it into smaller pieces.
Step 3
You can clarify butter on the stovetop or in the oven. I chose the stovetop method because it’s easier to monitor. Set the pot over low heat.
Step 4
Wait until the butter melts completely; you can stir slightly. As soon as it comes to a boil, turn the heat down to the lowest possible setting. The butter should gently simmer - never boil vigorously. Don’t cover the pot with a lid.
Step 5
From time to time, skim off the foam that forms on the surface so the butter doesn’t burn.
Step 6
At first the butter is cloudy with white flakes. When the white solids on the bottom and sides begin turning golden-brown and the butter becomes clear enough to see the bottom, it’s time to turn off the heat. If the heat is too high or you cook too long, it will darken and develop a sharp smell.
Step 7
This process took me 2 hours. It may take more or less - judge by the state of your butter. Finished ghee is golden and clear.
Step 8
Skim off any remaining foam with a small strainer or spoon. Don’t discard it - you can add it to porridge or other dishes. Try not to touch the bottom and sides so you don’t disturb the sediment.
Step 9
Take clean, dry jars. You’ll also need cheesecloth folded in several layers. Strain the hot ghee into the jars through the cheesecloth, pouring carefully. It’s very hot, and slow pouring helps keep the sediment on the bottom.
Step 10
Hot ghee is clear, honey-colored, and very aromatic. After it cools, refrigerate it. It will set and become the familiar clarified butter - solid and matte. You can store ghee in the fridge or at room temperature; refrigeration significantly extends its shelf life.
Author note
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