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How to Make Homemade Ghee

  • Author: Emily
  • Total Time: 15 minutes
  • Yield: 16 1x


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.


  • 16 oz Grass-fed butter (salted or unsalted)


  1. Cut the butter into 1 inch cubes so that it will melt easily.
  2. In a saucepan over medium heat, place butter cubes in and start melting down.
  3. As the butter starts to boil and bubble, with a spoon remove the milk solids from the top and discard to the side. Continue to do this until there are few milk solids anymore.
  4. Remove the pan off the stove and be sure to do so before the mixture turns brown. It should be a golden yellow.
  5. After the pan has been removed from the stove top, remove any excess milk solids from the top.
  6. Using a strainer or cheesecloth, pour the liquid through. This will make sure no milk solids will be in your ghee. You can discard the milk solids.
  7. Set on the counter and let cool before serving.


  • Ghee can be stored in the refrigerator or on the counter top.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Condiments
  • Method: Stovetop
  • Cuisine: Indian

Keywords: homemade ghee, ghee, clarified butter, how to make ghee