The short answer: to make ghee, melt unsalted butter in a heavy pan and let it simmer gently. The water boils off, the milk solids sink and turn light golden, and the fat on top goes clear. That takes about 20 to 25 minutes for 450 g. Strain it through cheesecloth into a clean, dry jar.
Ghee is butter with the water and milk solids taken out. What is left is pure butterfat with a mild, nutty taste. Learning how to make ghee at home takes one pan, one ingredient and some patience. You decide how toasty it gets.
| At a glance | |
|---|---|
| Time | 20 to 25 minutes for 450 g (1 lb) |
| Heat | Low to medium-low |
| Yield | About 340 g (12 oz) ghee from 450 g (1 lb) butter |
| Keeps | About 3 months in a cool cupboard, longer in the fridge |
What you need
- 450 g (1 lb) unsalted butter
- A heavy, light-coloured saucepan, so you can see the colour
- A fine sieve lined with two layers of cheesecloth, or a coffee filter
- A clean, completely dry glass jar with a lid
Use unsalted butter. Salt stays behind in the solids, but it makes the foam harder to read. Good butter makes good ghee, so buy the best you can.
How to make ghee
- Melt. Cut the butter into pieces and melt it in the pan over low to medium-low heat.
- Simmer. Let it bubble gently. A white foam forms on top as the water boils off. Do not stir much.
- Watch the bottom. After 15 to 20 minutes the bubbling slows and gets quieter. The milk solids sink and start to turn pale gold.
- Stop at light gold. When the fat is clear and the solids on the bottom are light golden, take the pan off the heat. It smells like popcorn or toffee.
- Rest. Leave it for 2 to 3 minutes so the last solids settle.
- Strain. Pour the fat slowly through the lined sieve into the jar. Leave the solids behind.
- Cool and close. Let it cool, then close the jar. Ghee sets soft and grainy at room temperature. That is normal.
Ghee, clarified butter and brown butter
All three start as butter. The difference is how long you cook it and what you keep.
| Clarified butter | Ghee | Brown butter | |
|---|---|---|---|
| Cooking | Melted until the water is gone | Simmered until the solids are light gold | Cooked until the solids are hazelnut brown |
| Milk solids | Removed | Lightly toasted, then removed | Kept |
| Taste | Clean, buttery | Mild, nutty | Deep, nutty, caramel |
| Best for | Frying, sauces | Frying, curries, roasting | Baking, finishing |
If you go past light gold, you are making brown butter. It tastes deeper, but it keeps for days, not months, because the solids stay in.
Why ghee is good for high-heat cooking
The milk solids in butter burn first when a pan gets hot. Ghee has no milk solids left, so it handles high heat far better than butter. It is a good fat for searing, roasting and frying spices for a curry. It also keeps the buttery taste that a neutral oil lacks.
How to store ghee
- Cupboard: in a closed, dry jar, away from heat and light, for about 3 months.
- Fridge: it keeps longer and sets firmer. Let it soften a little before you spoon it out.
- Always a dry spoon: water or food in the jar is what spoils ghee. Never dip a wet or used spoon.
- Smell test: ghee that smells sour or like old paint has gone off. Throw it away.
Common mistakes
- Heat too high: the solids burn before the water has gone. Keep it low and slow.
- Stirring too much: it mixes the solids back in. Let them sink.
- A wet jar: even a few drops of water shorten its life. Dry the jar fully.
- Straining too fast: the solids slip through. Pour slowly and stop when you reach the bottom.
Flavoured ghee
Once strained, you can warm ghee gently with whole spices for a few minutes, then strain again. Try cumin seeds, a cinnamon stick or a few curry leaves. Use dried spices only, so you add no water. For a herb-flavoured fat that stays soft and spreadable, make a compound butter instead.
For a slow, hands-off version, the NOIDS Herb Lab Oil function can hold strained ghee and whole dried spices at 100 °C (212 °F) for about 120 to 180 minutes. It then cools by itself. Strain it through the Filter Set into a dry jar.
Questions
How long does it take to make ghee?
About 20 to 25 minutes for 450 g of unsalted butter on low to medium-low heat. Smaller amounts are quicker. Take it off the heat when the solids on the bottom are light gold.
How much ghee do you get from butter?
About 340 g (12 oz) of ghee from 450 g (1 lb) of butter, roughly three quarters. The rest is water and milk solids, which you leave behind when you strain.
Does homemade ghee need to be refrigerated?
No. In a closed, dry jar it keeps for about 3 months in a cool cupboard. The fridge makes it last longer. Always use a clean, dry spoon.
Can I make ghee from salted butter?
You can, but unsalted is better. Salt makes the foam harder to read, and you control seasoning better when you cook with the ghee later.
What is the difference between ghee and clarified butter?
Clarified butter is melted just until the water is gone. Ghee is cooked a little longer, so the milk solids toast lightly before you strain them out. That gives ghee its mild, nutty taste.
