How to Make Homemade Ghee

An ancient Indian pantry staple that is great to use in place of butter for those dairy intolerant. In this post, I will show you how easy it is to make homemade ghee from scratch.

I was introduced to ghee back in 2018 when my son was diagnosed with a casein sensitivity. We often here of being lactose intolerant to dairy but not casein intolerant.

The good thing is that there is an alternative to butter that doesn’t have both lactose and casein. Ironically, we make ghee from butter. How cool is that? It is called ghee or also known as clarified butter.

In recent years, ghee has become more popular for those with dairy issues, paleo lovers and those doing a Whole 30.

What is ghee?

Ghee comes from India. It has been used in ancient rituals, religious ceremonies, as medicine and to flavor dishes for thousands of years. Ghee is made when you remove the water in the butter and then let the butterfat and milk solids separate. This is how it gets it’s name- clarified butter.

How to make homemade ghee

Step # 1: In a saucepan over medium heat, start melting the butter

It is best to cut the butter up into smaller pieces so that it can easily and evenly melt.

Step # 2: Remove the milk solids

The butter will start to bubble and white milk solids will float to the top. Using a spoon or spatula, skim off the milk solids.

Step # 3: Remove the pan off the stove

The butter must be watched carefully. The color can change quickly from golden to brown. Before it changes to brown, turn off the heat and remove pan from stovetop.

Step # 4: Skim fat from top

After the pan has been removed from stove top, remove any excess milk solids from the top.

Step # 5: Strain off the butter solids

Using a fine strainer or cheese cloth, you will want to strain off the butter solids. Place the strainer or cheese cloth over top a glass container or bowl. Carefully, pour the liquid through. This will ensure no butter solids get through making the ghee casein and lactose free.

Is ghee dairy-free?

Technically, yes ghee is considered dairy free since you will remove all the milk solids and milk fat. Using a very fine cheese cloth when straining will ensure the best that you are removing any dairy components.

What does ghee taste like?

Due to the clarification process of removing the milk solids, ghee has a bit of a nutty and almost toffee type rich flavor. The texture is going to be more oily then butter but still wonderful.

What happens if I overcook ghee?

If you accidentally leave the liquid butter on the stove too long, no worries it will still be ghee but just brown. You can still strain off the milk solids. The flavor will definitely be more nutty. It is great for cooking or adding to dishes.

Is a specific type of butter needed?

I choose to use Kerrygold butter because it is from grass fed cows with no antibiotics used on the animals. Whether you use butter with salt or not is totally up to you. You can choose if you want your ghee salted or not. I prefer using unsalted butter.

Does ghee need to be refrigerated?

No, it does not need to be refrigerated although you totally can if you want too. The cold will harden it up while leaving it out on the counter it will stay in it’s liquid form. Again, totally your preference. It will last in the refrigerator up to a month and counter top a few weeks too.

How to use ghee

• Cooking- higher cooking point than butter (see below)
• Topping on- bread, vegetables, meats etc
• Add to- bone broth, smoothies, coffee, etc

Benefits of Ghee

• Great to cook with- Butter has a smoke point of 350 degree while ghee is 450 degree. This higher smoke point also helps lend to it’s rich nutty flavor.
• Flavor- As stated above the nutty-rich flavor is so delicious.
• Dairy-free- So many people have casein, lactose and whey allergies. Ghee is a perfect butter substitute.
• Nutrient dense- Ghee is very nutrient dense and contains vitamins A, C, D & K.

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