How to Make Clarified Butter (Ghee) Easily and Quickly
Clarified butter, also known as ghee when cooked longer to caramelize the milk solids, is a versatile, shelf-stable fat that belongs in every keto, low-carb, or carnivore kitchen.
Store-bought ghee can be costly, but making it at home is simple, fast, and far more economical.
Below is an easy method to make clarified butter or ghee with minimal equipment and in about 10 minutes.
Clarified Butter vs Ghee
Clarified butter and ghee are very similar and often used interchangeably. The difference is in the cooking time and temperature: ghee is simmered longer at a lower temperature so the milk solids brown and develop a richer, nuttier flavor.
Ghee originated as a way to preserve butter in warm climates and has been a culinary and traditional remedy in many Asian cultures for centuries.
How Clarified Butter (Ghee) Differs from Butter
Clarified butter contains a higher proportion of pure fat because water and milk solids have been removed. Unlike regular butter, it does not need refrigeration and can be stored at room temperature for several weeks in a cool, dark place. When chilled, it will firm up like coconut oil.
Nutritionally the two are similar, but ghee is essentially free of lactose and casein, making it a better option for people sensitive to those dairy components.
How to Use Clarified Butter (Ghee)
Use ghee anywhere you would use butter. Because it’s pure fat, you’ll often need less than you expect — roughly 50–75% of the amount of butter called for will usually be sufficient.
Ghee’s smoke point is around 250°C (485°F), significantly higher than butter’s 175°C (350°F), so it’s well suited for high-heat cooking like searing and frying. For lower-temperature baking where a hint of sweetness is desired, regular butter may still be preferred.
How to Make Clarified Butter (Ghee)
This is a straightforward process: simmer butter until the white foam turns golden, strain the liquid to remove solids, and pour into a clean glass jar. The steps below produce clear, golden clarified butter in about 10 minutes.
Enjoy!
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How to Make Clarified Butter (Ghee)
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Equipment
Ingredients
- 200 g butter
Instructions
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Cube 200 g butter and place it in a small saucepan over medium-high heat.
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Swirl the pan or stir occasionally until the butter melts and begins to simmer.
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Reduce the heat to medium and let the butter simmer gently.
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You will see milk solids separate and form a white foam on the surface.
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After about 10 minutes, when the foam turns pale golden and the liquid below is a clear, rich golden color, remove the pan from the heat.
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Allow it to cool slightly, then strain the liquid through a fine mesh strainer into a clean jar, discarding the solids. Let it cool completely before sealing the jar.
Notes
Nutrition
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Calories: 878kcal
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Carbohydrates: 0g
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Protein: 0g
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Fat: 98g
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