February 11, 2022

How to Make Ghee from Butter | Homemade Ghee Recipe

Ghee, also known as clarified butter, is a golden elixir treasured in Indian kitchens for centuries. With its rich nutty flavor, high smoke point, and healing properties, ghee is more than just a cooking fat — it’s tradition, comfort, and nutrition in a jar.

Table of Contents

💛 My Story: A Taste of Home in a Foreign Land

When I first moved to the UK from India, everything felt new — the weather, the food, the pace of life. I missed the comforting smells and sounds of my kitchen back home, especially the warm, nutty aroma of homemade ghee simmering on the stove.

Back in India, I rarely made ghee myself because it was always there — fresh, golden, and ready in my mother’s kitchen. But here in the UK, I couldn’t find the same depth of flavor in store-bought ghee. That’s when I decided to make it myself.

One quiet afternoon, I placed a block of unsalted butter in a saucepan and waited. As it slowly melted and bubbled, the familiar scent filled my kitchen — suddenly, I wasn’t so far from home anymore. That first jar of ghee brought not just flavor to my meals but comfort to my heart.

Since then, making ghee has become a regular ritual — a way to keep my roots close, nourish my family, and pass on a little bit of my heritage, one spoonful at a time.

🧈 What is Ghee?

Ghee is made by gently simmering unsalted butter to separate the milk solids and water from the pure butterfat. The result is a fragrant, golden liquid fat with a long shelf life and deep flavor. It’s lactose-free and perfect for high-heat cooking, making it a preferred fat in Ayurvedic diets and keto lifestyles alike.

Ingredients

500g (or more) unsalted butter (preferably grass-fed)

🍳 How to Make Ghee from Butter (Step-by-Step)

Step 1: Prepare the butter
Place the unsalted butter in a heavy-bottomed saucepan over medium heat.

Step 2: Melt and simmer
Let the butter melt completely. Once melted, it will begin to bubble and crackle as the water content evaporates.

Step 3: Watch for the layers
As it simmers, you’ll notice three layers:

Foam on top
Golden liquid in the middle

Milk solids sinking to the bottom

Step 4: Wait for the golden magic
Continue cooking on low heat. The crackling will slow down and the milk solids at the bottom will turn golden brown. The butterfat will become clear and fragrant.

Step 5: Strain and store
Turn off the heat. Let it cool for a few minutes. Strain the ghee through a fine mesh sieve or cheesecloth into a clean, dry glass jar.

Step 6: Store properly
Once cooled, seal the jar. Ghee can be stored at room temperature for months or longer in the fridge.