Making your own Ghee at home – Much easier than you think!

For some of you, buying good quality organic, grass-fed ghee is fairly easy and relatively affordable too.

You can simply order it online or even swing by the store on your way home from work to buy a jar or two.

But for other not so lucky people like myself, getting our hands on the precious creamy golden fat from heaven is a nearly impossible task. We have virtually no other option than to order it from “across the border” and, because of all the extra charges such as shipping, duty and import taxes, it ends up costing an arm and a leg. And that’s when we’re lucky enough to find a source that will actually ship to our location. Ugh.

If such is your case, do not despair.

You can very quickly and easily make your own ghee at home. All you need to do is get your hands on some good quality organic or grass-fed butter (which again, isn’t all that easy to do if you’re in Canada but is at least feasible, unlike getting your hands on the finished product…) and you’re good to go.

Chances are, you’ll end up saving LOADS of money in the process and, as an added bonus, your home will be filled with such an intoxicating aroma after you’re done, you’ll almost want to cry.

For that reason alone, you might never want to buy store-bought ever again… (IF you have that option, that is!)

So what do you say we make a batch together?

You’ll see, you really don’t need much at all and we’ll be done in no time!

Homemade Organic Ghee | by Sonia! The Healthy Foodie

Here’s what you’ll need to make your own ghee at home: 

Equipment:

  • A medium saucepan, preferably one with a heavy bottom
  • A large spoon to stir
  • A fine meshed sieve
  • Several layers of cheesecloth to line your sieve
  • A large bowl or measuring cup to receive the ghee (preferably one that has a pouring spout)
  • One or two glass jars to store your ghee in

Ingredients: 

  • The best quality UNSALTED* butter you can get your hands on (organic if that’s all you can get but grass-fed is much preferred)
    *if you use salted butter, your ghee will end up being WAY too salty. Do stick with unsalted. Capiche? UNSALTED! 

Homemade Organic Ghee | by Sonia! The Healthy Foodie

Start with one or two pounds of the best quality butter you can find, depending on how big a batch you want to make. One pound of butter will fill a 1 pint Mason jar almost to the top.

Here in Canada, grass-fed butter is practically impossible to find due to regulations on dairy products and other agricultural restrictions, so I had to settle for organic. That’s the best one can get here, unless they happen to know a good farmer!

But if you’re lucky enough to have grass-fed easily available where you are then by all means, go for it.

Homemade Organic Ghee | by Sonia! The Healthy Foodie

Cut your butter into roughly one inch by one inch squares.

This will help your butter melt faster and more evenly.

Homemade Organic Ghee | by Sonia! The Healthy Foodie

 Set your butter to melt over medium heat, stirring it gently from time to time.

Homemade Organic Ghee | by Sonia! The Healthy Foodie

Pretty soon, you’ll see a thick, white foam start to form at the surface.

Notice how bright yellow and opaque the butter is at this stage of the process.

Homemade Organic Ghee | by Sonia! The Healthy Foodie

Keep stirring until your butter starts to simmer, at which point you’ll want to turn the heat down to medium-low.

Homemade Organic Ghee | by Sonia! The Healthy Foodie

For the next 5 minutes or so, you won’t be doing much stirring.

Just let the butter simmer and watch the bubbles emerge from that thick foam, increasing in size and number.

Homemade Organic Ghee | by Sonia! The Healthy Foodie

As the bubbling increases, you’ll notice that the foam will become thinner and the bubbles will become bigger and clearer.

Homemade Organic Ghee | by Sonia! The Healthy Foodie

Soon, the milk solids will start to curdle and attach the sides of the pan. That is completely normal and desirable.

Just scrape the sides of the pan from time to time to help those milk solids sink to the bottom.

Homemade Organic Ghee | by Sonia! The Healthy Foodie

As the milk solids sink to the bottom, you will notice that your butter is beginning to clear up.

Homemade Organic Ghee | by Sonia! The Healthy Foodie

 It will get more and more translucent, the bubbles will get larger and the foam will eventually completely disappear.

Homemade Organic Ghee | by Sonia! The Healthy Foodie

 Your butter will start to take a nice golden coloration as the milk solids, which are now at the bottom, begin to brown.

Homemade Organic Ghee | by Sonia! The Healthy Foodie

 Keep a close eye on your butter and keep stirring, scraping the sides and bottom so the milk solids don’t attach to the pan and burn.

Homemade Organic Ghee | by Sonia! The Healthy Foodie

Notice how big the bubbles are getting? Oh yeah! We’re almost there…

Watch this really closely now!

Homemade Organic Ghee | by Sonia! The Healthy Foodie

That, right there! That’s what you are looking for!

See how the butter just started foaming for a second time? This is the indication that your ghee is now ready to be strained.

Now you want take it off the heat and let that foam settle for a few seconds.

Homemade Organic Ghee | by Sonia! The Healthy Foodie

 Line your sieve with several layers of cheesecloth and set that over a large bowl, preferably one that is equipped with a pouring spout.

Pour your ghee right in!

Homemade Organic Ghee | by Sonia! The Healthy Foodie

These are the milk solids that get left behind.

You will want to discard this.

Homemade Organic Ghee | by Sonia! The Healthy Foodie

Now transfer your beautiful filtered ghee into a glass jar.

There is a chance that you might need a tissue at this point, to wipe off the tears from the corner of your eyes.

The smell alone will probably make you weep for joy!

Homemade Organic Ghee | by Sonia! The Healthy Foodie

And what about the color. Have you ever seen a color so beautiful?

Liquid gold is what it is!

Homemade Organic Ghee | by Sonia! The Healthy Foodie

Cover your jars loosely and let your precious ghee set for several hours at room temperature.

This generally takes a full day. I know, be patient!

Homemade Organic Ghee | by Sonia! The Healthy Foodie

And there you have it. Your beautiful home made ghee is now ready to use.

Have you ever seen such a beautiful shade of yellow?

And talk about creaaaaamy.

Homemade Organic Ghee | by Sonia! The Healthy Foodie

Now, get your nose closer to that screen. Can you smell this?

INTOXICATING!

Oh! I’m telling you. I die every single time I stick my nose into that jar.

Every.Single.Time.

 

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Comments

  1. says

    It’s been quite a while since I’ve made ghee and I’ve only done it once (under my mothers direction…..o.k. fine, she made it.) thank you, I can’t wait to make ghee again, for the first time ;) So wonderful for adding flavor and high heat cooking!

    • says

      Erm… yeah! I have seen it, but it sort of costs an arm and a leg, plus one or two fingers. I can’t remember how much it was going for, but I can definitely tell that it was NOT affordable! Even the butter (which I got there) at $11.49 for a pound isn’t exactly what I would call affordable… but trust me, it was still way cheaper than buying the finished product! So I think I’ll stick to making my own (or ordering it from the States, until Canada wisens up a little!) ;)

  2. Nahed Squires says

    Being of Egyptian descent, I have been making ghee for years to use for specific recipes, but your detailed and poetic description, and the photos, take this to a whole new level! I’ll remember you next time I make some

  3. says

    i’ve seen ghee called for in some recipes, but have never bought, made or used it. i may have to make some and dig out those recipes and give it a try!

  4. Elizabeth says

    I would love to know more about what you would use ghee for – and how it relates to healthy cooking. I am new to your blog and excited to learn more!

  5. says

    Love the step by step on ghee. Can’t live without ghee.
    There’s something about home made ghee, it’s the best. Growing up, mom would get fresh butter from a lady who milked her cows and made butter, that was out of the world fresh and absolutely yum.

  6. says

    Great instructions Sonia! I always get confused when it comes to the right time to strain the ghee. The pictures of different stages are really helpful and I think i’ll give it a try again. I love love butter but ghee has a nuttiness that butter doesn’t have. Plus, who can say no to the wonderful aroma of simmering ghee ;)

  7. Vivian says

    So, for people who choose to leave the browned bits (milk solids) in the reduced butter.. is that what they call “browned butter” that tastes so decadent in various baked goods?

  8. Vivian says

    For people who are not lactic averse, I suggest saving the browned solids to add to baked goods or sauces to give them an incredible deep flavour boost. That stuff is GOLD!

  9. Sarah C says

    I am VERY new to ghee! How long does ghee last? Does it require refrigeration? Sorry if these are silly questions.

    • says

      Not at all, Sarah. Those aren’t silly questions! Since all the milk protein has been removed from ghee, all you are left with is pure fat, which does not require refrigeration and will keep in the cupboard for a very long time too, as in for several months, if not years. However, I dare you to keep it that long! Indeed, it tastes so good that you’ll probably want to use it in everything, and even eat it by the “fingerful” sometimes… :)

      • Sarah C says

        Thank you for your response. I have been afraid of making it. I am a visual girl and your pics give the right amount of “walk through” to make this process less scary.

  10. Lisa says

    I stumbled across your blog today & feel so inspired to make all kinds of wonderful new recipes!!! I cannot eat dairy, but wonder if gee if alright because the milk solids are removed. I’ll have to look into this but my fingers are definitely crossed. Thanks for your recipes & keep up the great posts:)

    • says

      Ghee is very much suitable for the lactose intolerant indeed, Lisa, since all milk protein have been removed from it. While there may remain trace amounts, lactose and casein are present in ghee in such small quantity that they are not usually a cause for concern for those with lactose or casein intolerance. In other words, you should be fine! ;)

      Thanks for your kind words, by the way. I truly appreciate them! :)

  11. Jocelyne Postma says

    Thanks so much for this. I was about to order some organic ghee online when I found your post (I am in Canada, too). So I bought myself some butter and got to it. Your instructions made it easy and fun.:-)

  12. spring sommer says

    I have to watch my fat intake very closely because my gall bladder doesn’t function at full capacity. It is what they call lazy at breaking down fats. Does ghee affect the gall bladder you think? Right now i use olive oil and coconut oil to cook with. And i love your piece on coconut butter! I will be trying this right away.

    • says

      I am truly sorry but I have no idea! I wouldn’t want to give you advice on something I know nothing about…

      You made me real curious, though… I have to read up on that condition, now! If I find out anything, I’ll share with you for sure!

  13. Nutritionist Nicole says

    Thank you for this detailed post Sonia! I am a corporate Nutritionist in Ontario promoting the primal/paleo lifestyle and I am so happy to have found your blog! Can’t wait to try some of your recipes :)

    • says

      That is awesome, Nicole! What a great job you have! Glad to hear you like this place, and please, if you ever do try some of my recipes, make sure you let me know how they turned out. It’s always such a pleasure for me to get feedback on my recipes! Keep on spreading the good word! :)

  14. France-Mary says

    Sonia,
    Thank you for the step by step of making ghee. However, mine turned out a dark brown colour :( and I am not sure where I went wrong as I followed the recipe very closely. It doesn’t taste burned, is it salvageable?
    Am I supposed to remove the foam?
    How long is it supposed to be on the fire in total?

    • says

      If it doesn’t taste burned, France-Mary, I figure it’s still good to eat. The whole process usually takes about 25 to 30 minutes and you’re not supposed to remove the foam, it just disappears on its own. The key is to stop right when your butter starts foaming for a second time.

      • France-Mary Des Djimasse says

        The colour is beige now that it has set at room temperature. It smells evenly, almost like butterscotch. Although it has solidified, it doesn’t spread like butter and has a grainy appearance (it has not been put in the fridge).
        I am wondering whether it is a sign that there are still milk solids present.

      • says

        Then it is definitely not burned… actually, it sounds just perfect. As for the grainy texture, apparently it happens sometimes when the ghee drops in temperature too quickly. I’d have to read up more on the subject, but from what I understand, it does not affect the quality of the product in the least and does not indicate the presence of milk solids. Only the texture isn’t as creamy. I think you could just re-melt it and have it cool down in a slightly warmer area? Just a thought…

  15. France-Mary Des Djimasse says

    Thank you again Sonia. I will take your advise. It’s nice to know that I don’t have to trow it out. Hopefully, my next attempt will turn out as gorgeous as yours :)
    The reason I asked about the foam is that on other recipes I have read they advised to remove the foam. I’m sure like anything else, different routes lead to the same end result. I find your recipe very well detailed and simple to follow, so I will stick with that.

  16. says

    I just ended up with a quart and a half of homemade ghee for $4.20. Wow I have been buying small half cup jars for $8.00 what a savings, and it was so easy to make THANK YOU. Do you have any other recipies for dairy free products such as sour cream or cream or powdered milk substitute for baking? I have been very sick and just found out that I have to be dairy-free and soy free and because of a latex allergy free of almost all fruits.

    • says

      *Fist Bump* Yay for that, Charlene! Glad your ghee making experience was a complete success! As for your other recipe inquiries, I’m sorry, I can’t be of much help with that… I’ve many a dairy free recipe on my site, but no dairy substitutes. Sorry about that!

  17. Jay says

    This is such wonderful presentation and pictures that made me jump on the ghee making right away. I’d been postponing this for so many months and didn’t realise the obscene amount of money that I could save just by doing some stirring and smelling now and then.. Here I come, saying bye bye store bought not-so-fresh ghee, Hello, homemade awesome GHEEEEE… I’m soooo happy to pour the ghee I MADE into a jar for the first time, although my mom’s an expert in it. THANKS a bunch Sonia.. The awesome clicks did it, the easy confidence that came clear through the pics.

    • says

      Awww, thank you so much for taking the time to leave such awesome feedback, Jay. You have no idea just how much I appreciate that! :) Happy ghee making days ahead for you! YAY! (and seriously… the smell, right? BONUS!) :D

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