Name: How To Make Ghee from Butter
Cook time: 15 min
Total time: 15 min
Ingredients: 2 kilograms unsalted butter

This is my hack for perfect homemade ghee in less than 15 minutes. Butter is gently heated to separate and caramelise the milk solids, evaporate the water and leave behind fragrant golden ghee. 1 kg unsalted butter makes approx. 800g ghee.

I use it in a lot of my popular Indian sweets recipes.

Liquid ghee in a jar, placed on a wooden board.

Note – This recipe has been updated from our recipe archives with new images and helpful content. The tried and tested recipe remains the same. First published 31st October 2015.

Make it once and never go back!

Just taste this once and store bought ghee will never be as good!

Homemade ghee is rich, golden and nutty in flavour. It's so easy to make from just 1 ingredient and will keep for weeks!

Day to day, I spread it over hot rotli. We make a big batch for Diwali to use in diyas and make delicious Gujarati mohanthal. Perfectly made ghee will make your churma ladoo with sugar and sukhdi taste so so good!

Hayley x

What goes in Homemade Ghee

You’ll be pleased to know you only need 1 ingredient!

Butter - it could be salted, unsalted or organic but try to use a good quality butter to make the best tasting ghee. My favourite brand by far is Anchor after trying out lots of others.

Be sure to use unsalted butter if making ghee for Indian sweets. Use salted if you're only using it for curries or savouries. I find that salted ghee does leave a little saltiness in the ghee after straining.

Step By Step Method

8 blocks of butter melting in a pan over the stovetop. — Melt butter

Foaming butter in a pan. — Let it simmer

Melted butter bubbling in a pan. — Butter will bubble and foam

Melted butter bubbles reducing in a pan. — Foam will thin out

Milk solids separating from butter. — Bubbles reduce and ghee turns golden

A female hand is holding a ladle of clear liquid ghee. — Milk solids separate and ghee turns clear

Ghee strained using muslin cloth. — Strain through muslin and or fine sieve

Strained ghee in a large copper container. — Store in a clean jar

Do not overcook the milk solids as they can burn and give a bitter taste.

Strain whilst still warm for easy pouring and separate cleanly.

In typical Gujarati Mum "no waste" fashion, I use the leftover milk solid residue to make Gujarati Bhakhri.

Storage

I keep my ghee stored in a jar that's kept in the cupboard. It will keep well for about 2-3 months, after which I find it looses it's freshness and will turn white.

Use a dry spoon every time.

A female hand is holding a spoon of set ghee over the glass jar.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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