How to make Ghee (Clarified Butter) Video Recipe by Bhavna

How to Make Ghee

Ghee is a type of clarified butter that is prepared by boiling butter and removing the residue. It is composed almost entirely of fat. It is widely used in Indian cuisine and is also the main ingredient in some of the Ayurvedic medicines.


  • 1 pound unsalted butter, preferably organic and unsalted, but ultimately the best butter you can find
  • Skillet with high sides
  • Fine-mesh sieve
  • Cheesecloth


  1. Heat a skillet on medium-low heat.When it becomes hot, add the butter, stirring constantly.
  2. Continue to stir the butter with a wooden spoon until it has melted entirely.This process should take 5 minutes or less.
  3. When the butter is entirely melted and begins to bubble, turn the heat on the burner down just a bit.You don't want the butter to be boiling so vigorously that it spills and spats out of the skillet.
  4. Cook for another 25 to 30 minutes until the milk protein starts separating on both the top and bottom of the pan.
  5. With a fine-mesh sieve, skim the milk protein from the top of the butter.Discard. When you're finished with this step, the only milk protein you should be able to see will be sitting on the bottom.
  6. Turn the burner back up to medium-low and wait for milk protein bits at the bottom of the pan to begin to brown.This should take 5 to 10 minutes.Remove the pan from the burner before the milk protein bits begin to burn.
  7. Allow ghee to cool for approximately 5 minutes.
  8. Strain ghee through cheesecloth on top of a mason jar to remove the toasted milk protein bits.Discard.
  9. Store your ghee in a cool area or in the refrigerator.Ghee solidifies a bit at room temperature, and becomes a solid once set in the refrigerator. When solid, it can be used as a spread.

Community Q&A

  • Question
    Can I buy this ghee already made?
    wikiHow Contributor
    Community Answer
    Yes, you can. Look for it in Indian food stockists, specialty grocery stores and some supermarkets.
  • Question
    The color of my homemade ghee seems on the brownish side. Was my temperature too high? Is it okay to use when it is this color?
    wikiHow Contributor
    Community Answer
    Yes, it's totally fine. We eat it and it tastes the same. The store-bought one looks more yellow, but that might be due to different butter used, etc.
  • Question
    Can I substitute a paper coffee filter for cheesecloth?
    wikiHow Contributor
    Community Answer
    Yes. Cheesecloth is the best option, but if you don't have any, then a paper coffee filter will get the job done. Take care that you don't overload the filter. If making a large batch, the filter might become clogged with solids, so you may need to swap in a new filter partway through.
Unanswered Questions
  • For how long can ghee be stored?
  • What can be used to replace the ghee?
  • Can I do it using goat butter?
  • Does Walmart or Kroger sell ghee?
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Quick Summary

To easily make ghee, melt 1 pound of unsalted, organic butter in a pan on medium-low heat, stirring with a wooden spoon. Then, reduce the heat to low and cook for 25-30 minutes until the milk protein begins to separate. Skim the top of the butter with a sieve to remove the floating protein. Once it’s discarded, turn the heat back up to medium-low to brown the protein on the bottom of the pan for 5-10 minutes. Remove the pan from heat, and strain the contents through a cheesecloth. Store your ghee in the refrigerator or at room temperature!

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Things You'll Need

  • Large pot

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