This easy 20-minute ghee recipe is the best way to make homemade ghee for all your cooking needs. Ghee is a form of clarified butter that is cooked longer to add a nutty flavor and has a lower smoke point than normal butter, making it preferable for many recipes.
Why this Recipe Works
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!
How to Make it
Place the 2 sticks (or more) of 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.
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.
Note: 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.
Skim off the whey and pour the clear butter into a container, leaving the solids on the bottom.
Ghee FAQs
Use unsalted butter to make ghee.
They have the same amount of fat and calories. However, ghee doesn't have lactose, which is beneficial for many.
Ghee is made from butter, and cooked until the butter separates into clarified butter and milk solids. Then, the milk solids are removed.
Two reasons: 1. it is a specialty item that requires more labor to make, and 2. when producing ghee, the water evaporates and milk solids are removed, making the ghee yield approximately 20% less than butter.
If you are looking to save money, you can make it at home in just 20-minutes.
Recipes that Use Ghee
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20-Minute Ghee
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.
Do you stir it while it’s melting, or does that prevent it from separating?
You can stir it while it's melting. It will not prevent it from separating at that stage.
Seems simple enough. I'll try it.
Let me know how it went, Barbara... I'd love to know what you think!