Ghee is a form of clarified butter that is cooked longer to add a nutty flavor & has a lower smoke point than butter. Ready in 20 minutes and it has a lower smoke point than normal butter, making it preferable for many recipes.

Ghee in a glass with a spout.

🌟Why you’ll love this recipe

  • It is a bargain compared to store bought ghee. Ghee is a specialty item that requires more labor to make, and when producing ghee, the water evaporates and milk solids are removed, making the ghee yield approximately 20% less than butter.
  • This recipe is simple and easy, only one ingredient and one method – heat! You just need to keep an eye on it and then you can’t go wrong.
  • I love having a jar of ghee handy because it’s great to use for frying and sauteing, as it doesn’t burn as easily and quickly as regular butter.
  • It also has an incredible rich nutty flavor that works in everything from cookies to curries! It’s a hit in these Dark Chocolate Chip Ghee Cookies.

👩‍🍳How to Make This Recipe

Butter bubbling in a pot.
  • Place the 2 sticks (or more) of unsalted butter in a heavy-bottomed pan. It helps to use a pan with a white bottom so you can keep track of the milk solids burning on the bottom of the pan. Melt over medium-low heat and continue to cook for about 15 minutes.
Skimming milk solids off melted butter.
  • The butter will separate into whey, clear butter, and milk fat. The whey is on top, clear butter in the middle, and the milk fat sinks to the bottom. Cook until you can see the clear butter and the solids have dropped to the bottom of the pot.

Pro Tip

You don’t want the solids to burn, but you do want to let them cook. This is where the nutty flavor of the ghee gets developed.

Pouring off clarified butter.
  • Skim off the whey and pour the clear butter into a container, leaving the solids on the bottom.

🍪 Recipes that Use Ghee

Try some of these favorite sweet recipes that use ghee.

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Ghee in a glass with a spout.
Author: Candice Walker

20-Minute Ghee

5 from 1 vote
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Ghee is a form of clarified butter that is cooked longer to add a nutty flavor & has a lower smoke point than butter. Ready in 20 minutes!
Prep Time0 minutes
Cook Time20 minutes
Total Time20 minutes
Course: Condiment
Cuisine: Indian
Diet: Gluten Free, Kosher, Vegetarian
Servings: 13 tablespoons
Calories: 125kcal

Ingredients

  • 1 cup butter you can use more than 2 sticks, but I don't recommend less

Instructions

  • Place the 2 sticks of butter in a heavy-bottomed pan. Melt over medium-low heat and continue to cook for about 15 minutes.
  • The butter will separate into whey, clear butter, and milk fat. The whey is on top, clear butter in the middle, and the milk fat sinks to the bottom. Cook until you can see the clear butter and the solids have dropped to the bottom of the pot.
  • Skim off the whey and pour the clear butter into a container, leaving the solids on the bottom. The clear part is the ghee.

Notes

It helps to use a pan with a white bottom so you can keep track of the milk solids burning on the bottom of the pan.
You don’t want the solids to burn, but you do want to let them cook. This is where the nutty flavor of the ghee gets developed.

Nutrition

Calories: 125kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 124mg | Potassium: 4mg | Sugar: 1g | Vitamin A: 434IU | Calcium: 4mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

4 Comments

5 from 1 vote (1 rating without comment)

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