Homemade Ghee Recipe Recipe
Learn how to make ghee at home with this easy, step-by-step guide — a golden, clarified butter cherished in Ayurvedic cooking for its rich flavor, long shelf life, and powerful health benefits.
How to Make the Best Homemade Ghee Recipe
Ghee, also known as clarified butter, is a staple in Indian and Ayurvedic cooking that has been treasured for centuries. This golden, nutrient-rich fat is created by gently heating butter and separating the pure butterfat from the milk solids and water, resulting in a product with a higher smoke point and longer shelf life than regular butter. The process is simple yet requires patience and attention, but the reward is worth it—homemade ghee has a rich, nutty flavor that’s far superior to most store-bought versions.
Beyond its delicious taste, ghee offers numerous health benefits that have made it a cornerstone of Ayurvedic medicine. It’s rich in fat-soluble vitamins like A, D, and K2, and contains butyric acid, which supports digestive health. Many people find ghee easier to digest than regular butter, making it an excellent choice for those with dairy sensitivities. The high smoke point (approximately 450°F) makes it ideal for cooking at high temperatures, whether you’re sautéing vegetables, making curry, or using it as a finishing butter.
Making ghee at home is an economical and rewarding process that takes just under an hour from start to finish. Using high-quality, grass-fed butter will result in the best flavor and nutritional profile. Once made, ghee can be stored on the counter in a cool, dark place for months, or in the refrigerator for even longer storage. Whether you’re a seasoned cook or new to Indian cuisine, homemade ghee is a versatile ingredient that will elevate your cooking and bring authentic flavor to your kitchen.
Homemade Ghee Recipe
Learn how to make ghee at home with this easy, step-by-step guide — a golden, clarified butter cherished in Ayurvedic cooking for its rich flavor, long shelf life, and powerful health benefits.
Ingredients
Main Ingredients
Instructions
Preparation
- Heat the butter in a medium, heavy-bottomed pot over medium-low or low heat.
- Check every 10 minutes and skim the foam that rises to the surface with a spoon or slotted spoon. The more butter you are cooking the longer this process will take. When the milk solids drop to the bottom of the pan, you technically have clarified butter.
- Continue heating until the solids turn deep golden brown like the color of brown sugar, and the butter will begin smelling nutty and earthy and get golden itself. During these last minutes, watch it like a hawk, it goes very quickly from deeply golden to burnt!
- Turn the heat off and let cool 3 minutes.
- Strain using 2 layers of cheesecloth over a strainer into a clean jar or pourable pitcher.
- Pour into a clean, sealable, sanitized jar, and store on the counter, or refrigerate if you prefer.
