How To Make Ghee And Clarified Butter

How To Make Ghee And Clarified Butter

How To Make Ghee And Clarified Butter

Ghee is a clarified butter that is a staple in Indian cuisine. It is made by simmering butter until the milk solids separate and then straining them out. This leaves behind a pure, golden fat that has a high smoke point and a rich, nutty flavor. Ghee is often used in cooking, baking, and frying. It can also be used as a spread or condiment.

Clarified butter is similar to ghee, but it is not simmered as long. This results in a butter that has a lower smoke point and a milder flavor. Clarified butter is often used in baking and frying.


  • 1 pound (454 grams) unsalted butter
  • A heavy-bottomed saucepan
  • A cheesecloth-lined strainer
  • A glass jar or container


  1. Melt the Butter: Place the butter in a heavy-bottomed saucepan over medium heat. Stir the butter constantly until it melts completely.

Melt the Butter

  1. Simmer the Butter: Once the butter is melted, reduce the heat to low and let it simmer gently. Stir the butter occasionally to prevent it from scorching.

Simmer the Butter

  1. Remove the Milk Solids: As the butter simmers, the milk solids will start to separate and rise to the top. Skim off the milk solids with a spoon and discard them.

Remove the Milk Solids

  1. Strain the Butter: Once the butter is clear and golden, remove it from the heat. Pour the butter through a cheesecloth-lined strainer into a glass jar or container.

Strain the Butter

  1. Cool and Store the Butter: Let the butter cool completely before storing it in the refrigerator. Ghee can be stored in the refrigerator for up to 6 months.

Cool and Store the Butter


Ghee and clarified butter are versatile cooking fats that can be used in a variety of dishes. They have a high smoke point, which makes them ideal for frying and baking. They also have a rich, nutty flavor that can add depth and complexity to dishes.


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