How to Make Ghee

Course: Condiment

Cuisine: American, Lebanese, Mediterranean

Keyword: ghee vs butter, how to make ghee, how to make ghee at home, how to make ghee from butter

Prep Time: 2

Cook Time: 15

Total Time: 17

Servings: servings

Calories: 102kcal

Author: Maureen Abood

Learn how to make ghee from butter using just one ingredient and simple steps to create a golden color and rich, nutty taste! The amount of butter will easily double, triple and beyond to size up the quantity.

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Equipment

1 Saucepan
1 Fine Mesh Strainer

Ingredients

1 cup butter unsalted or salted

Instructions

Place the butter in a small or medium saucepan over medium low heat.
Melt the butter, completely undisturbed and uncovered, until fully melted, about 5 minutes.
Continue cooking until the milk solids turn deep golden brown and sink to the bottom of the pot, adjusting the heat up or down to move the process along (increase the heat) without the butter sputtering (lower the heat), another 10 minutes or so. The butter will have milky solids on top at first, then clear bubbles as they sink and the butter simmers, then a foamy top. Keep a close eye on the pot and remove it from the heat once the foam forms on top, as the solids can burn quickly as they brown at the bottom of the pot. Move the foam aside with a spoon to monitor the browning.
Use a fine mesh strainer and pour the butterfat through it into a jar or other container with a lid. Set aside the remaining solids for another use, or discard.
Store, covered and airtight, in the pantry at room temperature for up to 3 months, or in the refrigerator or freezer for up to a year.

Nutrition