Unsalted butter
1 lb
Pantry
Ghee.
Butter gently simmered until the milk solids brown, then strained into a golden cooking fat.
- Makes
- About 1½ cups
- Hands-on
- 10 minutes
- Total time
- 35 minutes, plus cooling
- Effort
- Easy
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Your shopping list
For About 1½ cups.
Amounts are what the recipe uses, not package sizes. Compare quantities and product details before buying.
KEEP IT SIMPLE
Tools & supplies
Heavy saucepan
Makes gentle simmering easier.
Fine strainer and cheesecloth
Separates browned milk solids.
Clean dry glass jar
Holds the strained fat.
STEP BY STEP
Make it
Melt
Cut butter into pieces and melt over medium-low heat.
Simmer
Maintain a gentle simmer for about 25 minutes. Watch for clear golden fat and lightly browned solids beneath the foam.
Skim
Remove foam with a spoon. Turn off heat before the solids blacken, then let settle for a minute.
Strain
Carefully pour through the lined strainer into the jar, leaving browned solids in the pan.
Store
Let cool, cover and refrigerate. Use clean, dry utensils each time.
Good to know
- Color and aroma are better guides than a strict timer.
- Ghee comes from milk; straining does not make it suitable for a milk allergy.
SAVE THE MAKING
Prefer it ready-made?
Compare these finished options with making your own.
Jarred ghee
Ready for cooking without simmering and straining.
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Sources & further reading
Independent instructions informed by the sources below. No affiliation or endorsement is implied. These instructions have not been kitchen- or workshop-tested by DIBuyIt.
- Heidi Swanson: How to Make Ghee — Ingredient amounts and preparation method.