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How to make ghee from scratch.
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4.80 from 5 votes

Ghee

This how you can make ghee from scratch. The process is quick and painless, and you’ll end up with a yummy lactose- and casein-free cooking fat that’ll knock your socks off!
Cook Time20 minutes
Total Time20 minutes
Course: Condiment
Cuisine: Indian
Keyword: gluten-free, paleo, Primal, Whole30
Servings: 12 tablespoons

Ingredients

  • 1 cup unsalted butter from grass fed cows, I like to use Kerrygold!

Instructions

  • Throw the butter into a medium saucepan over low heat, and melt it.
  • Once the butter’s melted, the clear fat will separate from the milk solids. Continue to simmer the butter gently.
  • Once it starts bubbling, you’ll know that the water’s cooking off.
  • Watch for the bubbles to gradually get smaller, until the surface of the butter resembles a foam. The milk solids will then start to brown, and some of the solids will clump together and cling to the sides of the pan.
  • Keep a close eye on the pan. Once the milk solids turn a deep golden brown and start falling to the bottom (about 8 to 10 minutes after the melted butter starts bubbling), remove the pan from the heat.
  • Strain the hot ghee through a triple layer of cheesecloth into a heat-safe bowl or measuring cup.
  • Toss out the nasty bits that were filtered out.
  • Transfer the ghee from the bowl or measuring cup into a sealed glass jar.
  • Once it’s cold, the ghee will be opaque, silky-smooth, and ready to cook with!

Notes

After the milk solids have been removed, you don’t need to refrigerate the ghee – but I recommend keeping your homemade ghee in the fridge to be on the safe side.

Nutrition

Calories: 131kcal | Protein: 1g | Fat: 15g