How To Make Ghee or Clarified Butter Jump to recipe

How To Make Ghee or Clarified Butter

Ghee is a form of clarified butter made by simmering butter until the milk solids separate from the fats and caramelize with a nutty aroma.

Ghee or clarified butter (it is the same thing) has been used for thousands of years in gastronomy, but also in Ayurvedic medicine. Used in place of regular butter, ghee has several health benefits.

Note: The information in this article is not a substitute for the advice of a medical professional. We recommend that you consult your doctor and follow his instructions before trying any treatment.

Although ghee butter is primarily used in Indian cuisine, it has lately become one of the most sought-after items online and in health food stores. Is mostly due to the fantastic flavor, but it also has a high burning point that makes it ideal for frying and cooking.

Ghee or clarified butter is about 99–100% pure fat and doesn’t include lactose owing to the unique manufacturing method. People who are lactose and casein intolerant can also eat it.

What is Ghee?


How To Make Ghee or Clarified Butter

Cooking method: Boiling
Cuisine: India
Recipe keys: ButterGhee
Difficulty: intermediate
Prep timeCook TimeRest TimeTotal Time
10 min 20 min - 30 min
Servings: 10 person
Calories: 128kcal
Best season: all

When butter is heated, the liquid can separate from the fat to create ghee, a sort of clarified butter. The residual fat, which is known as ghee, is created after the milk caramelizes and solidifies.

The word is derived from a Sanskrit word that means “sprinkled.” Ghee was developed to stop the butter from spoiling under high temperatures.
Ghee butter, also known as ghrita, is utilized in the Indian system of complementary medicine Ayurveda. It doesn’t need to be refrigerated because the milk solids have been removed. It may be kept at room temperature for a number of weeks. In fact, when kept at low temperatures for storage, it can solidify just like coconut oil.

How Is Ghee or Clarified Butter Made?

Butter is heated at high temperatures to remove water and fat particles. The residual fat is then given a little period of time to cool. After that, it is filtered and put into jars.



  1. In a small, robust skillet, melt the butter on low heat. 

  2. Cook it without stirring for 15 to 20 minutes, or until the milk solids begin to turn brown and the butter turns golden. 

  3. After turning off the heat, let the pan some uninterrupted time.
    To flavor the ghee (this is very optional).
    The curry leaves can be added just before turning off the heat. The leaves will fry in the hot ghee and will turn crispy. Never add wet leaves because this will splatter the ghee. If you don’t want to flavor your ghee, just skip this step.

  4. Place on top of a bowl a metal sieve that has been lined with a clean kitchen towel or sturdy kitchen paper. 

  5. Making sure to keep the browned milk solids in the pan, pour the melted butter through the sieve. 

  6. Transfer to a jar after allowing to drip into the bowl for a few minutes. 

  7. Ghee may be kept at ambient temperature for up to three months due to its lack of moisture and milk solids, but it can also be kept in the refrigerator for longer storage times.

    Enjoy, Good Appetite!

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