How to make Ghee (Clarified butter)

If you grew up in an Indian household, the aroma of homemade ghee probably brings back cozy memories — maybe of your mom or grandma patiently stirring a pot on the stove while the golden magic unfolded. Ghee isn’t just clarified butter; it’s comfort in a jar, with a rich, nutty flavor that makes everything taste better — from fluffy hot rice to festival sweets. Traditionally made by slow-cooking butter until the milk solids separate, ghee is pure, nourishing, and packed with Ayurvedic benefits. And the best part? You can easily make it at home with just one ingredient and a little patience. Trust me — once you try homemade ghee, you’ll never go back to store-bought again!

Ghee is a traditional Indian superfood made by slowly simmering butter to remove water and Known for its high smoke point and numerous health benefits, ghee is prized in Ayurvedic medicine for aiding digestion, boosting immunity, and nourishing the body from within.

Whether you’re using it in everyday cooking, baking, or making sweets, learning how to make ghee at home allows you to enjoy a pure, preservative-free alternative to store-bought versions. Ghee is not only a flavorful fat but also a symbol of wellness and tradition in Indian kitchens.

In India, making ghee is so therapeutic. After moving state it was difficult to make the ghee the way my mom used to way (the authentic way). So, I started making ghee here and it’s totally nostalgia. We use ghee in so many ways. Ghee has healthy fat and if you use in your diet it helps certain ways.

Ingredients:

500g unsalted cultured butter (preferably made from cow’s milk)

1 tsp of water

Method:

Step 1: Choose the Right Pan

Use a heavy-bottomed stainless steel or brass kadai (wok). Traditional households use bronze or earthen pots for a more earthy flavor, but a thick-bottomed saucepan works too.

Step 2: Melt the Butter

Place the butter in the pan over medium-low heat. Let it melt slowly — no rushing here. Stir occasionally to prevent the milk solids from sticking to the bottom.

Step 3: Simmer and Skim

Once melted, the butter will start bubbling and foaming. This is the water content evaporating. Slowly, you’ll see milk solids sinking to the bottom and the liquid turning golden.

Step:4 Watch for the Right Color and Aroma

Keep simmering on low heat. The ghee is ready when:

• It’s clear and golden.
• Milk solids at the bottom are browned (but not burnt).
• The bubbling slows, and a nutty aroma fills your kitchen.

Step:5 Let it cool and Store it:

After 25 to 30 minutes, your ghee should be done. Turn off the heat and let it cool for a few minutes, then strain it into a glass storage container. The ghee will become opaque and light yellow as it cools. You can store the ghee at room temperature in a cupboard (away from direct light) for a few months. If you plan to keep it longer, it’s best to store it in the refrigerator where it will last about a year.

Storage Tips

• Store ghee in a clean, airtight container.
• No refrigeration needed — it stays good for months at room temperature.
• Use a dry spoon to scoop always.

A Note on Tradition

In many Indian households, especially in South India, ghee made from curd-based butter (known as bilona ghee) is considered superior. This version uses cultured butter rather than cream-based butter and is believed to be more sattvic (pure) in Ayurveda.

Serving Ideas

• Drizzle over hot rice with a pinch of salt.
• Swirl into dal, khichdi, or curries.
• Use it for making sweets like halwa, laddoos, or even ghee roast dosas.

Final Thoughts

Making ghee is a slow, meditative process — it teaches patience, care, and love. The golden liquid you end up with is more than just fat; it’s tradition, nourishment, and a spoonful of warmth.

How to make Ghee (Clarified butter)

Recipe by Shruti Naik Course: UncategorizedCuisine: Indian

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

150

kcal

Total time

25

minutes

Ghee is a form of clarified butter that has been used in Indian cooking and Ayurveda for centuries. Rich, aromatic, and golden in color, ghee is made by simmering butter to remove water and milk solids, leaving behind a pure, nutty-flavored fat. Revered not just for its deep taste but also for its healing and digestive benefits, ghee holds a sacred place in Indian households — from daily meals to festive sweets and rituals.

Ingredients

• 6 cubes butter sticks or

• 500 gm of butter

• 2 tsp water

Directions

• Slice it up. Slice the butter into cubes and place in a heavy bottom pot on low heat.
• Melt and skim. Melt the butter and bring to a simmer. After several minutes, foam will form on top and it may sputter a bit. Use a spoon to skim off the top foam. You’ll need to repeat this a few times.
• Cook. Continue cooking the ghee on low for another 20 to 25 minutes, or until the middle layer is translucent and the smell is fragrant. You should also start to see some milk solids at the bottom of the pan.
• Strain and store. When the ghee is done, turn off the heat and let it cool for a few minutes. Then strain the ghee through a nut milk bag, cheesecloth or coffee filter into a glass storage container.

Recipe Video