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.

Making your own ghee at home is a simple task that can be accomplished very quickly and easily. 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: 


  • 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


  • 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, if not more… 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?


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



  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!) 😉

      • says

        Ooh Sonia, ouch. $11 for organic butter. I just paid under $5 at Trader Joe’s. I am making this now so I doubt I will get an answer in time but how long does it take from start to finish?
        I accidentally bought salted, I thought for sure I had unsalted. Oh well, using it anyway as it is not worth the trip back. This batch, I’ll just use for veges and other savory uses. Next time I’ll pay better attention.

      • Jim says

        Is it possible to flavor ghee? For instance with orange from Irish Soda Bread or tarragon and chive for baking a turkey?

  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!

    • subhadra says

      Ghee is like Indian butter , we almost use it in temperings , curries for enhanced flavor of the dish. Ghee is fat but it is healthy when used it in limited quantities . In India , all the desserts traditionally require ghee . I heard somewhere that ghee is lot better than butter , and has long shelf life at room temperature than butter.

  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! :)

    • Hélène says

      If you have eliminated dairy from your diet for at least a month, or 3 if possible, and feel your body is doing well, try some ghee and see if you react to it. Eat it for 2 days, 1-2 times a day. Then wait 3 days to see if any reaction pops up. If not, you can keep trying to eat it, in moderate amounts. Sometimes a reaction will take a while to build up so be aware for a few weeks after you start consuming it readily.
      Once your gut is healed, dairy is often fine, in moderate amounts. Especially ghee but also maybe butter, and then going up the scale–heavy cream, sour cream, cheese and even kefir & yogurt. But even then I would stick with raw pastured milk products.
      And yes, it’s obscene how much pastured (organic) animal products cost. Absolutely unaffordable for 80% of the population. We eat factory-farmed meat and have a friend who sells us her pastured raw milk for $3 a gallon, thank God. I have recently found a local source for pastured eggs who doesn’t understand the precious commodity she has so her price is only $2 a dozen! Yay!

  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

    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. Charlene Adams 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!) 😀

  18. Lynne says

    Hi Sonia, I have seen various recipes for making ghee and they all say that we must remove the foam when the butter starts foaming. Do you remove it or not? Thanks for your very descriptive recipe and the photos.

  19. says

    Thanks for such a descriptive post on the art of making ghee. I am often experimenting with Ayurvedic recipes that call for it but have never made it myself. But it can be really pricey so making your own is a great alternative.

  20. Karen says

    Thank you for the detailed description and photos to support! I get ghee now! Hot Ghee’d Popcorn used to be my go-to for adding good fat and quick energy (am Keto currently), but I’m no longer eating grains. Chopped, sauteed cauliflower is the closest I’ve come so far. Do you have any ideas for what to ‘Ghee’ as a snack-type food? Not to mention that I really miss it on video nights at home.

    • says

      Never been much of a popcorn fan myself… in fact, I’m not really one to sit myself down with a bowl of munchies if I’m gonna watch a movie. I never really understood that need that people have to munch on something while watching TV, so I’m sorry I can’t be of much help here. I’m thinking maybe Kale chips would be a good option for you, I’m sure you could give them a good ghee treatment…

  21. Spencer Rose says

    I made this for the first time today and I must say your instructions are spot on, very pleased with end result

    • says

      Probably, yes. For someone who consumes dairy, they must be pretty tasty indeed! For me, however, removing the milk solids is why I’m clarifying the butter in the first place, so unfortunately, I can’t really consider reintroducing them into another recipe…

  22. says

    Thank you!
    I have been eating a paleo like diet for over two years, but recently have begun an elimination and testing of dairy and eggs. It has cleared up some serious tendonitis in my thigh, which is wonderful, but I miss my grass fed butter! I have found ghee at Trader Joe’s but it is neither grass fed nor organic. Now I can enjoy my butter again!

    Your descriptions and photos were perfect. I had consulted with my Indian friend a few days ago, and your process seemed to most closely mimic her own. Thank you!! It went smoothly and easily.

    Looking forward to using it in my cooking.

  23. says

    Hi Sonia! Great post! Would you mind if I share the link to this post on my blog post about ghee? I’m new to the blogging world so am not sure about the “blog etiquette” on sharing info :)
    I wanted to end my post with a how to make your own ghee recipe, and yours looks beautiful!

  24. Christina says

    Do you know if I can use ghee in the place of regular butter for someone who can’t have lactose? I’ve never tried making ghee before, and I am sure that it’s strange that I’ll be using goat’s milk butter, but that’s just what I do since we have a good milk goat. Thanks for posting this!

    • says

      Ghee is safe to use for those who are lactose intolerant, Christina, because it has been stripped of all traces of the milk protein. It can very well be used in place of regular butter in most recipes, with very few exceptions (probably more in the baking department). I’m sure that it will be even tastier with goats milk (big fan of goat anything, here!) 😀

  25. Eva says

    Hi Sonia, what a great post on making Ghee. For many years I was with an Indian man and I ate Indian food for about 8 years. I learned to cook many Indian foods and Ghee is a staple that is used in many recipes. I no longer eat that way but miss it. However, with today’s food preparation I use butter and olive oil for all cooking. I have health issues and although I can’t change everything with another in the household I can make small changes that have already helped me. I LOVE GHEE and for some reason have been thinking about it for the past few weeks. When that happens I believe I’m being lead to something to help me improve my health. What can be better than a purified butter? I actually didn’t know just how healthy Ghee really is until today. I’m really grateful I read not only your recipe but the comments all the way through. Everyone is right I went to check another recipe and it said remove the foam on top and that is just a lot of work and as you said not needed to be done. I made Ghee once a very long time ago so now I am grateful to have your recipe and will be making it. Where I live I can buy it anywhere and have many options but making it feels rewarding and the smell is heavenly. I really believe Ghee is really good for the gut and I hope that more people read your post and get into using pure butter. I believe we have been given everything we need for health on earth and it is a matter of learning how to use all the abundance that we have available to us. Thank you and have a great day!!!

  26. ValerieH says

    This post was very helpful to me today. Your pictures were better than any other ghee post I found. I have an electric stove so I think I kept the heat too low and it took forever. It finally finished when I turned it up to medium heat.

    I usually get 2 qts raw cream from my co-op. usually they are good for coffee and ice cream for 2 weeks but one jar in the 2nd fridge became too “cheesy” too soon. I left it in the 1st fridge for a while. Raw cream is good for a long time but it gets funkier tasting. Sometimes it reminds me of goat cheese, which I dislike. I put old cream into quiche, cheese sauces or make ranch dressing or dip. I didn’t have time to mess with it. It might have been 6 weeks old. I skimmed off the top a little and churned it into butter in my food processor. I didn’t work too hard to get the buttermilk out because I followed your steps and made ghee! I’m so glad I didn’t have to throw it out! I think the funky flavor might have cooked off as the ghee started to smell nutty.

  27. Karen says

    Great tutorial on making ghee! I’ve made it a few times, but the last time it didn’t set correctly. When I poured it in the container it was a perfect golden color, but it never really solidified until I put it in the fridge. Once it became solid, I left it out and it then got soft/liquidy again. Any ideas on why that happened? I’m using Kerrygold butter and followed your instructions to the T. Last time it came out great. Of course, it’s still usable, but just curious why it it didn’t set.

    • says

      Really I have no idea, Karen. Is it particularly warm in the house? Of course, the external temperature greatly influences the texture of ghee. During the really warm days of summer, it gets very very soft, whereas in the winter, it’s much firmer… Other than that, I really can’t think of anything, sorry!

      • Karen says

        Thanks. I’m not particularly worried about it…the ghee still tastes great and it melts in the pan anyway, so no big deal. I’ll try it again and see how it goes. Yes, right now my house is warm, but not particularly so.

  28. Carol A Montgomery says

    Wow, another winner! (I made mayo for the first time last week.)

    I just made ghee for the first time, following your outstanding tutorial.

    Thank you for doing the testing, and posting clear, concise instructions.

    My kitchen smells heavenly, and I can’t wait to taste my new creation!

  29. Josephine says

    I am blessed to have my own jersey, so I get lots of milk and enough cream to make butter every week . Arthritis in my fingers makes it tough to work all the buttermilk out of the butter. Now I don’t have to work it so hard… I make ghee and it lasts forever . Thanks for the pictographs…makes it so much easier to understand the seperate stages. I keep busy making homemade Greek yogurt and ghee. Checking out your other recipes. :-)

    • says

      Lucky you, Josephine, I wish I had such easy access to raw milk, if only to make my own butter, sour cream and yogurt. I would perhaps try my hand at making a few simple cheeses, too!

      I’m glad that you are fining this post useful! :)

  30. Sana says

    I never knew i can make ghee from butter too 😀 love to see your post. I make ghee from raw milk cream (balaae/malaae)· All i need to do is to collect thick cream from milk and when i get a large amount i simply put it in a karahi and place it on low flame, when cream starts burning ghee separates from it automatically :)

  31. says

    Thanks for the detailed post and pictures. I’m among the fortunate ones I guess, with easy access to ghee in nearby stores – tins and jars of all sizes, different brands, organic, you name it :-) I have never made ghee at home, but I remember my grandmother making it. She collected cream off milk (cow’s milk) everyday and stored it in the fridge. When the pot of cream was full, she’d cook it in a thick-bottomed pan to make ghee.

    On Ghee Making Day, all of us grandkids would wait eagerly for the treat of sugar mixed with browned milk solids. It would have broken our hearts if the milk solids got discarded!

  32. Nihar Desai says

    Your instructions and photos are divine! Being from india, ghee is a staple and Indian grocers stack them in ample quantity but nothing like knowing exactly what goes in. Growing up, mom would boil milk and make ghee from cream. I never paid much attention (being a guy) but in the US those experiences are sorely missed. Thanks for the phenomenal instructions. We hardly ever buy ghee from outside. During the last boil, you can sprinkle water on the ghee, that will give it a very desirable texture. Although my mom does not like doing that.

    • says

      Awww, thank you so much for your kind words, Nihar! I take them as a MAJOR compliment!

      And seriously, sprinkle water over the ghee during the last boil will give it a better texture? I definitely have to try that! I’m curious, though… why doesn’t your mom like doing it if it resulted in a finer product?

      • nihar desai says

        Sorry. Just saw your reply while going over the pics again to make sure the bubbling pot in front of me is doing what it is supposed to. She says it reduces the shelf life. I have also heard of adding rock salt to precipitate the solids.

  33. Ahmad says

    Impressive article. Excellent writing. I felt like I was in the kitchen seeing everything live. Love the way you introduce the topic, and the neat finishing and presentation. It is a WOW! My mother used to do something similar but with the aid of bulgur (smashed dried wheat). It helped by absorbing the water content of the butter. But your way really impressed me. Had a look at your recipes. Every single one is a piece of art. Love your gorgeous finishing touches very much.

  34. connie says

    The best ghee tutorial!! Spot on about waiting for the butter to froth up the 2nd time. I forgot this step once and had to throw my “ghee” out because it tasted burnt. Never again! Thank-you!

    • says

      YAY! Real happy to hear, Beth! And how’s the salt situation? Is it too salty or is it tolerable?

      And 35 minutes sounds about right. Just enough time to infuse the entire house with the most intoxicating aroma. Lucky you! :)

  35. VINOD says

    I was trying to find a way to convert butter to Ghee. Basically i am from Kerala state of India and in my child hood days i remember my mom making the Ghee and the beautiful aroma that take me to heaven ,she use the same process you have mentioned above but she use home made butter made from the curd . But after moving to US i was afraid of buying Ghee sold in the Desi shops ,something stopped me, but was looking for an alternative .This is awesome i tried it turned out beautifully . Being a bachelor this helps me a lot to add more aroma to my Malabar cuisines. Happy cooking

  36. Moody says

    I live in Brazil and just discovered Euovedic Cuisine. I am doing a nutrition euovedic course with a well know therapist…. Some people in the course were seliing Gee, but I thought it was far too expensive, so I researched the web for a recipes and found a few, but for some reason, I felt this recipe was written with so much love and care, so I decided to follow the steps and try to make Gee…. I was right, it was amazing how clear and easy the steps were explained and the photos are exactly what it looked like in my kitchen… The result is amazing, beautiful Golden Gee !!! Thank you very much….

  37. Laurence says

    Hi Sonia,
    I have just made my first jar of ghee and it is now proudly sitting on my kitchen counter, waiting to set.
    It is looking gorgeously golden and, should I say, perfect!
    The instructions were so amazingly clear and the photos helped tremendously.
    As much as I am finding it fascinating to watch it morph, I am getting impatient and really eager to taste it!
    So, I am having a break from work – and going in and out of the kitchen! – and heading off to the gym – I will pick up some nice spelt bread on my way back..
    Thanks for sharing this amazing recipe.

  38. Cohen says

    That was… ridiculously easy. Thank you for making what I assumed would difficult such an easy task! The pictures helped so much. Yay ghee cooking time!

  39. Caroline says

    I was wondering if you could, and if it would be beneficial at all, to actually can the ghee. I love the idea of making this, but I generally prefer to make a lot of one thing at one time, and i’m not sure my small family could use very much before it went bad. We generally can everything we can get our hands on, but I wasn’t sure if I could can ghee, and/or if I should. Also, can this be used for butter replacement in baking recipes (cookies/cakes)? I keep hearing conflicting reports. My family isn’t lactose intolerant, if that matters. Thanks in advance!

    • says

      Ghee does not need to be canned, Caroline. Once it’s been clarified, the butter is practically rid of all traces of lactose, which makes it shelf stable. It can be stored at room temperature for months and will not go rancid on you. Also, ghee is the ultimate butter replacement in any recipe, even for those who suffer from lactose intolerance.

      Hope this helps!

  40. says

    I just made my first batch of ghee following your directions, and it worked the way your photos showed it would. Love the presentation of your process and directions. It made the whole process very easy – surprisingly easy! Now I just have to work on the patience….can’t wait to try it!

  41. Jennifer says

    Hi Sonia,
    I made this Wednesday night and it appeared to make it through all of the steps as shown on your tutorial, but it is not hardening. I got the brown bits on the bottom of the pan and it poured out like clear liquid gold! The color looks great and it smells amazing…however, it remains soupy. I used Kerrygold’s grass-fed unsalted butter.
    I just checked it this morning, 36 hours since pouring into jars, still a thick soup consistency. Did I do something wrong? I live in Florida and oftentimes humidity can be to blame in certain recipes, but we are enjoying cooler days right now, so I don’t think that is it. Should I place in frig? Please help: )

  42. Beth Jones says

    Wow, wow, wow, wow….did I mention wow??? I’ve just made my first ever batch of ghee. My house does smell amazing, and it was so simple to make!! Can’t wait to try it! Hope it hurries up and cools down!! Thanks for all the advice and step by step photos, it was all spot on!! I’m going to try making the cashew butter next!!

    • says

      AWESOME! So happy to hear, Beth. Thank you so much for taking the time to leave such great feedback, too! YOU, my friend, are a real gem! Enjoy the ghee… and the cashew butter!!! (careful with that last one, though… it’s HIGHLY addictive!) 😉

  43. Jennie Bending says

    Boy did I have a problem I waited and waited and then waited some more. There were absolutely no milk solids, It went through all the stages and I guess I should have taken it off but was looking for those solids otherwise what was there to strain off. So ….. I turned it up maybe I wasn’t cooking it at a high enough temperature? I waited some more gave it a stir it melted my silicone stirrer! Started smelling like I was deep frying in oil so took it off the heat must have burned it, smells awful and guess I will have to throw it away. Still no milk solids??? Wondering what went wrong.

  44. Ebony Barkley says

    Sonia! I’ve mage this twice. One was all wrong, but this time sweets, I got it!!! GODDESS! And that’s all I’m going to say!

  45. Keena says

    I just finished my 2nd try at ghee. First attempt using a different recipe came out cloudy and not so golden. Using this recipe, it came out exactly like the photos! It is gorgeous and clear. Thank you for this great step by step tutorial.

  46. says

    Thank you for the step by step easy to follow directions and pretty pictures. Question, is it normal that a pound of butter shrinks down to just two small mason jars of ghee?

  47. Sanjay John Gandhi says

    Very nice..thanks fot the great information! Looks lovely, we will try it here in Chile (where to find Ghee is harder than to find Pandas)…
    Sanjay and Cinthia

  48. Steve says

    I just made my first three pints of ghee today. Your instructions are spot on too! It’s amazing to watch the butter just do its own thing without barely any intervention whatsoever; it’s also fun to make.

    I have a ton more butter to go through, so I need to get some more canning jars.

    Thank you so much for time putting this together. The Ghee I make will save us a gob of money, and the food that I make with it will be awesome!


  49. Dawn says

    Just finished making my first batch and I cannot wait to try it! Thank you so much for sharing the recipe and process.

  50. Mary says

    Hi Sonia,
    Wonderful post and photos! I can’t wait to make ghee!! I have one question… do you store ghee at room temperature or in the fridge? Thanks again.

  51. Lone Wolf says

    I greatly appreciate all the pictures at each stage of the process. Thank you so much for this nice touch to the instructions. This will help me and my boys in making this.

  52. Marie says

    I’ve been craving ghee for two years since I last had it at a friend’s place. I was determined to make my own and now I know how! Thanks so much !!
    I have a question though.. I made it for the first time yesterday and I didn’t realise until this morning when it solidified in the jar, but I have let some milk solids slip in the jar and as accumulated at the bottom (very little though). Would that be a problem if I let it sit in my cupboard? Or should I keep it in the fridge?

  53. says

    Yay! Beautiful ghee for my little girl! This was my first time making it – I couldn’t have done it without your pictures. Thanks so much! Once I start baking with it, I will direct my readers here to learn to make it themselves. Thanks again!

  54. stephanie says

    I made this for the first time Wednesday night and your directions were amazingly accurate. It was so simple thanks to your pictures and comments. Thanks so much for making this such an amazing experience! I am using it as a ghee detox but can’t wait to find other uses for ghee!

    • says

      So happy to hear that you found my post most helpful, Stephanie. Thanks so much for your super kind feedback, I greatly appreciate it! :)

      And ghee, you can use just like you would butter, and then some. It’s my favorite cooking fat. Confers such a rich, buttery taste to everything you cook in it! And it can handle the heat, too, so you can even use it for steaks. Can you say yum? :)

  55. Daliah Gurpinar says

    Hi Sonia
    I made my ghee yesterday and it has gone grainy and still liquid in form. I mean it warm here in Qld but my store bought one was solid.
    Do you think I should boil it again?

    • says

      It may need a little bit more time to set if it’s especially warm out, Daliah… If it has gone grainy, melting it and letting it set again could solve the problem. It’s happened to me once and I gave it a good whiz with my stick blender while it was still fairly soft. That did the trick for me.

      Hope this helps!

  56. Christine says

    I have been buying ghee, a little nervous about making it myself. Today I decided to give it a try. Your instructions and pictures detailed every step of the process perfectly and now I have beautiful ghee at half the price! Thank you!

  57. Don Bell says

    I turned 70 in Nov. and just my first batch. Actually I think mine iis more just clarified butter but still worth the effort. I’ll use your method next time though.

  58. Michael says

    WOW. Thank you ,thank you, thank you, thank you. Used your recipe for making ghee and what a result. Beautiful colour and fantastic aroma. Used it in a Kahari recipe and I have to say it’s the best curry I have ever made. Great easy to follow recipe with enthusiastic comments that merit the result. Thanks again.
    All the best from Wales,

    • says

      Awwww, thank you so much for your sweet and kind feedback, Michael! You are a true gem!

      Happy to hear I was able to help you make your very own ghee and had a small role to play in the elaboration of the world’s best curry ever! :)

  59. subhadra says

    You don’t have to throw away the milk solids ,traditionally in India these solids are accompanied with some white rice and little salt , yummieee yummm .. !!

  60. Jennifer says

    I love ghee and want to try making it myself! Question though. I don’t have cheesecloth. Is there anything else I could use instead? Another site mentioned coffee filters. When I do find cheesecloth, do I throw it away after or can it be washed and reused? Thanks so much.

    • says

      Not sure about coffee filters, Jennifer… I’ve never tried them personally but I get the feeling they would be a tad too dense to allow the fat to go through. You can get cheesecloth on Amazon and most kitchen supplies stores carry it, too. It is single use, but it costs close to nothing, so it’s no big deal. Or, you could use a nut milk bag if you wanted to. Now that one you could definitely wash and reuse.

      • sueincinci says

        I made my first batch yesterday using your blog. It came out perfectly! I found the cheesecloth at Target in the kitchen utensil aisle. I also got a pretty jar on sale there to store it in. My only advise to those that are confused about when to strain, is that when it foams a second time, there are a lot less bubbles because the water is almost completely cooked out. I waited just a minute or two until there bubbles were almost gone. It came out lovely….so much yumminess! I was advised to use ghee instead of butter to help heal my gut from a low grade food allergy to egg whites. I may invest in the nut bag so I can just wash it. Great idea!

  61. Holly says

    THANK YOU!!! 1) For a recipe for home made ghee, and 2) for being Canadian and acknowledging that not all of us live in America, land of easily obtained Paleo-friendly foods, and at good prices to boot! Sorry, but as much as I like some other bloggers, too, it does get annoying that they don’t get it, but almost rub it in your face, even if it’s just because they’re oblivious… Anyway, my husband has now made ghee at least 3 times, and instead of having to drive a half hour one way, special trip, to pay $27 for 227g of ghee, we can go to Zehrs right here in town, get 500g of organic butter for less than $10, and make our own! So much more affordable, which is great cause we’re poor, lol! And you’re right, it does smell soooo lovely. Could I suggest you edit the recipe to include approximately how long the process takes? My husband and I were a bit worried it would take a long time, even though now we know it doesn’t :) could help out first timers from having to sift through the comments where you tell the one gal it takes 25-30 minutes.

  62. Pone says

    So here is the problem I am having making ghee. Everything goes as you describe and the ghee is golden but a little undercooked. I leave it alone for five minutes, and – BOOM – suddenly the milk solids have gone from milky to burned to a crisp. The ghee at that point takes on a slightly burned flavor (but it is still very good).

    I don’t understand why the ghee goes from undercooked to overcooked so rapidly. I’m not sure if there is an overheating issue here, but it is not boiling rapidly. The bubbles just lightly rise as in your example.

    Is there any specific guidance on temperature and maybe a “do not exceed” temperature?

    • says

      There are no specific temperatures, really… making ghee is something that you do by “look” and “feel”, hence the many many pictures. Theoretically, as long as you keep scraping the bottom and sides and keep a good eye on it, then remove it from the heat and strain as soon as you get that final foaming action, nothing should be burning on you. Perhaps if you tried lowering the heat a little bit? Especially toward the end of the process… I’m thinking that might help some.

  63. Jane says

    Thank you for this! Just made some and it only cost $4.50. Im going to make your Spaghetti squash with Mushroom sauce tonight!

  64. Rusty Brown in Canada says

    Appreciate the recipe & comments, but, really – I’m going blind trying to read the pale, faint gray type.

  65. Charla says

    Best ghee tutorial I’ve ever come across. In fact, I didn’t know that I had made it wrong several times before I found your website! Thank you! Even my kids were going up to the ghee container to smell the deliciousness!

  66. Adaora says

    Thank you so much for this I made my ghee using your wonderful and well detailed directions. I used Kerry gold grass fed butter which I found out has about 2g salt per 100g, I was sceptical about using it as I was looking to buy unsalted butter, but it worked out good as only the residue was salty. My whole house smells like butterscotch! 😁
    I left the butter about 5 more minutes after your last picture & mine came out brown & so tasty. I guess this is brown butter? Thank you so much you’ve made my day.

  67. says

    Very interesting blog. A lot of blogs I see these days don’t really provide anything that attract others, but I’m most definitely interested in this one. Just thought that I would post and let you know.

  68. Angela says

    Do you store this in the fridge or just at room temp on the counter? How long before it goes bad? Can’t wait to make this!

  69. Jen says

    Hi there! I’ve used your recipe over and over again, and so far have gotten my ghee almost identical to each step in your pictures. I switched brands of butter and followed the same recipe that I always do. I noticed that this batch was VERY foamy at the beginning and I had to scrape off a lot while it was bubbling. At the end, when it was time to strain it, there were no milk solids like normal. So I put it back on the burner for a while until it bubbles real good (no foam this time) and when I strained a second time, there was still no milk solids! Could this be from scraping it all off at the beginning? Like I said, I switched brands so I’m not sure if that’s a factor. Any insight would be much appreciated!!

    • says

      I’m no expert on the subject, Jen, and I’ve never had anything like that happen to me, but I suppose that by skimming some off in the beginning, you end up with less milk solids at the end. To have none at all, though, is a bit surprising! Did you still get that amazing golden color and caramel fragrance?

  70. Halli W says

    Thanks for the amazing blog! I’ve been researching making Ghee and while your instructions say approx. 30(ish) minutes, a few others say 4 to 6 hours! I’m on the Whole30 and want to make sure I’m doing everything by the book :) Your site s amazingly easy to follow and I appreciate that!
    Thank you!!!!

    • says

      4 to 6 hours???? Why? How? Trust me, 30 minutes is plenty of time to make ghee from start to finish.

      Kudos on doing the Whole30. I’ve done it a few times and it’s been a life changing experience for me. Have fun doing it, that’s what’s important! Oh, and thank you for your kind words, too! I greatly appreciate them! :)

  71. Manisha says

    I just tried it and Two hands aren’t enough for me to wipe away my tears of joy today ! Can’t thank you enough for sharing this. Staying abroad we know how much we miss home made ghee and here now I have the best tasted ghee ever in just 15 minutes ! Wow..thank you once again !

  72. says

    I just made my first batch of Ghee and I think it turned out great. Would post a pic but don’t know how. Thank you so much it using organic butter.

  73. Zoé says

    I just finished my first batch and can’t wait to use it to cook yesterday. Also, I must say I’m glaf to have find a blog from Québec with paleo recipes because you’re right, we don’t have acces to all the same products as those in the states.
    Thanks for the tutorial.

  74. Imma says

    Your recipe is good. I didn’t cook GHEE before, so I’ll try it tomorrow…
    Thanks for the recipe, keep it up….

  75. ree says

    I used your recipe a while back and my ghee turned out perfect and delicious. Was very pleased with the results.
    : )
    Just last week, i tried it again and the ghee was not coagulating like it ought to. It had been super hot that day so i figured that it was just due to the weather and so I put the 2 jars of ghee into the refrig to firm up.
    I went to use one of of the jars today and when the ghee came to room temperature, it was soupy and not at all like my previous experience.
    : (
    When I bought the organic / pasture raised butter, the package said that it was “cultured” butter. As that was the only choice to purchase, I thought it would be fine.
    Do you think the cultured butter made a difference?

    • says

      Ghee doesn’t do well when placed in the fridge to firm up; the drastic change in temperature causes it to separate and become grainy. My suggestion would be to melt it again and let it set at room temperature. It might refuse to set until it gets cooler out, but it should get there eventually…

  76. Susanne H. says

    Hi Sonia!
    I`ve been a huge ghee-fan for the last 7-8 months. After struggeling with candidiadis, leaky gut and milkallergy (amongst other allergys), I found ghee to be extremely helpful. My skin cleared up and became more plump, hair more shiny, it stabilized the gut, and it really feels like pure medisine. I have one question tho, seeing that you answer them so well..;
    Yesterday I burnt my ghee a tad too much. It smelled burnt, but after filtering it it really just smelled yummy. But, I´m worried that the milksolids wich had turned black and very small specked, had been able to seep through the filter, that the separating prosess maybe got ruined. Do you know if there is a higher amount of milkproteins in burnt ghee? It looked clear to me, and has a light brownish colour when cooled. But I still worry, because of the very fine, black milksolids. I would really appreciate your p.o.v, have searched the whole internet for an answer without any luck 😉

    • says

      I don’t think you should worry about it Suzanne, maybe what you could do is filter it a second time, or use several layers of cheesecloth when filtering, that way you would really be able to catch all of the particles, no matter how tiny. Even if milk solids were left behind, their amount would be extremely negligible.

  77. Susanne H. says

    *struggling *allergies
    Sorry for any other misspells.. I´m Norwegian and doesn`t practise my English too often ;D

  78. Becky says

    Thanks for showing the process and giving details. I looked at several sites for making ghee before attempting. Afterwards, I had been wondering if I had actually made ghee . Apparently, the cooking temperatures were to low in the recommended time allotted. All I had was foam; no solids (mine turned a creamy yellow when cooled. None of the other sites showed.). Guess I’ll have a second go at it!

  79. says

    We have made ghee for years and several generations. Its customary in my ayurvedic family to add moringa leaves chopped up just when the ghee is 5 minutes away from being done. We never used sieves or cheese cloths to strain the ghee, instead just poured the clear liquid from the top into jars and used the milk solids in porridges, stirfry and curry for extra flavor. Never throw away the solids, they are tasty, flavorful and nutritious.

  80. Preet says

    Hi Sonia!!

    Thanks for the great instructions. One of my fondest memories growing up is waking up to mom making ghee most Sunday mornings (still love waking up to the smell when I visit my parents once a month :O) ).

    The brown bits/milk solids-you don’t have to discard them. Next time try this: scrape the milk solids from the bottom of the pan, add some sugar, mix the milk solids and sugar slightly and eat away!! I know it sounds kind of weird but those milk solids are the best thing EVER!! I usually add sugar and roll them into tiny balls and munch of them. They are bitter on their own so adding the sugar is essential.

  81. Trish says

    Hi Sonia! Beautiful pics and tutorial! 2 questions please. 1) I did not get any brown bits at all. I LOVE browned butter and was waiting for that. My butter was really boiling for at least 20 minutes but maybe that’s not long enough? 2) I let the ghee mostly harden in the bowl I strained it into before placing it in jars (I thought the look would be better) and now I’m glad I did because I had runny milkish liquid at the bottom of the collection jar which I poured out before placing the partially hardened ghee in the smaller ball jars. What was that? If I had poured the hot ghee into jars right away, this liquid would have ended up at the bottom of those small jars too I’m imagining…. Thanks sooo much and I really want to master this!

  82. Asia says

    Thank you so much for this! This visuals really help. I’ve been scared to try this, but now that I know what I’m looking for I’m hoping I can muddle through okay!

  83. Jerry says

    This has to be the best step-by-step instructions I’ve seen. The pictures help immensely! I’m not sure what happened but I used to open this page on my iPad when making my ghee but now the page crashes and I have to use my laptop. There appears to be an ad trying to open when using the iPad.

    • says

      Thanks Jerry, real happy to hear that you are enjoying my tutorial! 😀

      As for the page not loading for you, it’s probably a local issue with your iPad. Have you tried clearing your cache, maybe? Sometimes that helps…

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