If you’ve ever wondered how to make Ghee, you aren’t alone. For years, I heard about its glorious flavor, but assumed it was complicated to make. I also tried store bought brands, but wasn’t impressed. Then when I had to go dairy free while nursing my second baby six years ago, I figured I’d try my hand at making it. Surprisingly, making ghee ended up being a simple process, and the final product is incredible.
What is Ghee?
Ghee is also known as clarified butter. When you heat up butter, it eventually separates into dairy solids and fat. Once you strain off the dairy solids, you’re left with an amber colored, rich and nutty smelling oil. It will make your house smell like toffee! Another nice thing about ghee is that you can use it at higher heat points since there are no dairy solids that can burn. It’s delicious in baked goods, warm breakfast cereals, on roasted veggies, and pretty much anything that could pair with a rich, nutty flavor.
Start with Grass Fed Butter
One of the keys for making your own ghee is to use high quality butter. I personally use Kerry Gold butter to make ghee, but as long as you use grass fed butter, you’ll be fine. Also, it’s best to use unsalted butter.
How to Make Ghee
Place unsalted butter into a heavy sauce pan and simmer on low.
As the butter melts, dairy solids will sink to the bottom and foam to the top of the liquid.
Every now and then use a spoon to move the foam to the side so you can keep an eye on the dairy solids at the bottom. Once the solids turn brown and your liquid is an amber color that smells nutty, turn off the burner.
Carefully scoop off the foam from the top and discard.
Strain the rest of the liquid through a coffee filter lined mesh strainer into a glass container.
Store in an airtight container at room temperature for up to three months or in the fridge up to a year.
Make Ghee With This Simple Recipe
Ingredients
- 1 block grass fed butter
Instructions
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Place unsalted butter into a heavy sauce pan and simmer on low.
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As the butter melts, dairy solids will sink to the bottom and foam to the top of the liquid.
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Every now and then use a spoon to move the foam to the side so you can keep an eye on the dairy solids at the bottom. Once the solids turn brown and your liquid is an amber color that smells nutty, turn off the burner.
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Carefully scoop off the foam from the top and discard.
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Strain the rest of the liquid through a coffee filter lined mesh strainer into a glass container.
Store in an airtight container at room temperature or in the fridge for longer usage time. It doesn’t last very long in my house.
Recipe Video
Recipe Notes
The nutritional information has been calculated to the best of my ability. It may change depending on brands of ingredients used.
Ghee also makes a DELICIOUS keto coffee.