Make Ghee | Herbs For All

How I Make Ghee

Ghee is a type of clarified butter made from heating butter and allowing the liquid and milk to separate from the fat.

Step 1 (Time 0:00)

Ingredients: unsalted butter.
Yep, that's all!
Unsalted butter works much better than salted butter.
Start with 1 pound (4 sticks) of organic, unsalted butter. (I have done 5+ pounds in a stockpot.)
Melt butter and then turn heat to medium low or low, depending on how hot the stove runs.

Step 2 (Time 0:11)

The butter will foam up soon after it has all melted down.
Do not stir anymore.
Continue heating the butter at a low simmer, with bubbles barely breaking the surface.
My stove has a quick-boil burner that is too hot, even on its lowest setting, so I use a "regular" burner set on medium low to low.

Step 3 (Time 0:29)

Continue simmering on low heat as the solids slowly separate from the ghee.
As shown in the photo, the foam has gone down and I've gently pulled aside some of the residual foam to show that the ghee is very clear and the bottom of the pan is still fairly clear.
Some browning will begin to form around the edges.

Step 4 (Time 0:41)

This photo shows the milk solids browning at the bottom of the pan. This is a good thing, and the reason not to stir the ghee after it begins simmering. (For this photo I gently tilted the pan and did not stir it.)

Step 5 (Time 0:47)

Notice that the foam is also browning some around the edges. Watch the ghee closely at this point as it can burn if left at this phase too long.
The ghee will foam up one more time at this point, a sign that it is ready to strain. I typically let it foam for a minute or two and then strain.

Step 6 (Time 0:48)

First Strain

A small, tight-weave strainer can catch the initial browned bits so they don't clog the larger strainer.
Place an unbleached coffee filter into a larger strainer that is placed on a large, glass measuring cup to further strain the browned bits from the finished ghee.
Straining the ghee immediately after taking it off the heats makes it easier.

Step 7 (Time 0:49)

Second Strain

This photo shows the unbleached coffee filter and large strainer in a glass measuring cup large enough to hold the finished ghee.
Notice how dark the ghee looks at this point.
After the ghee has finished straining, pour it into a jar and let cool completely, uncovered.

Step 8 (Time 0:51)

Cleanup Tips

This photo shows the browned bits left in the pan and in the smaller strainer.
Notice how browned (not black) they are.
While the pan is still warm, scrape it out with a metal spatula and wipe out with a power towel (very carefully as it is hot).
Add dish soap and hot water to the pan, set aside to soak for a few minutes before washing.

Ready to Cool

Finished Cooling

Finished Product

Ghee has a nice light color after it has cooled.
This is the tastiest spread you will ever use on toast!
And because the milk solids have been removed, it has a very high burn point.
Ghee is great when frying potatoes (or anything else) in a frying pan, and for roasting vegetables.
Ghee will keep indefinitely unrefrigerated as long as it stays clean.