Ghee (Clarified Butter)

A jar of hot ghee

A jar of hot ghee

Ghee is something we’d enjoyed in Indian food before starting the GAPS diet, but which I’d never bothered to make for use at home. In the past couple years, though, it has become a staple! Ghee is a saturated fat. That means it’s solid at room temperature. It also has a higher smoke point that butter, and doesn’t have solids to scorch. We use it for sauteing, basting chickens, adding to soups, making desserts, and more!

Butter melting

Butter melting

Ghee is also known as clarified butter. Basically, it’s butter without the water, lactose, casein, or other milk solids. In other words, just the pure fat! Many people who have a hard time with other dairy products are able to eat ghee. If you have had allergic or other bad reactions to dairy products, I do not recommend trying ghee without the guidance of your health care practitioner!

Ghee (Clarified Butter)

The ghee starts to form under the foam

The ghee starts to form under the foam

Makes a bit less than 4 1/2 Pints

  1. Start with the best unsalted butter you can find. Right now, for us that is Larsen’s Creamery Mother’s Choice Organic Butter.
  2. Put 4 lbs of butter in a heavy stainless steel saucepan and turn on medium-low heat. You can make less at a time in a smaller pot, but this amount helps prevents scorching and gives you a good amount to have on hand. Ghee keeps at room temperature for 2 months or longer!
  3. Simmer the butter, occasionally stirring gently. It will begin to make a foam on top.
  4. The skimmed butter is simmering

    The skimmed butter is simmering

    When parting the foam shows a clear golden liquid underneath, you can skim it off. I like to see what’s going on so I skim it. Lots of people just leave it.
  5. Turn the heat down if necessary. The butter will boil gently and make a crackling sound.
  6. When the crackling stops and new foam stops forming, the ghee should be a golden, clear color. It will also be mildly fragrant. That means it’s almost done!
  7. Set up cheesecloth or coffee filters in a sieve and pour the ghee through it into a bowl. The filter will catch the foam and the milk solids.
  8. Filtering ghee through coffee filters in a sieve

    Filtering ghee through coffee filters in a sieve

    Pour the ghee into jars. It will be clear and golden. If it’s not clear and golden, return it to the pan and simmer it a bit longer, then filter it again.
  9. Allow it to cool. The ghee will be solid when it is cool. You can store it on the counter or in the refrigerator.



4 lbs butter made 3 1/2 pints

4 lbs butter made 3 1/2 pints

This post is part of Real Food Wednesday, Frugal Days, Sustainable Ways, Gluten Free Wednesdays, Healthy 2Day Wednesdays, Allergy Free Wednesdays, Make Your Own Monday, Fat Tuesday, Hearth & Soul Blog Hop, Made From Scratch Monday, Pennywise Platter, Full Plate Thursday.

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