How to make ghee out of butter

Ghee is a class of clarified butter that originated in South Asia. Ghee is clarified butter that has been cooked longer to remove all the moisture, and the milk solids are browned (caramelized) in the fat and then strained out. This gives a rich nutty taste. Ghee has a longer shelf life, both refrigerated and at room temperature. It is traditionally used in Indian cuisine.


  • Unsalted butter – 2 LB


  • Add butter to wide pan and let it melt on low flame.
  • Mine take 20minutes to melt.
  • The butter will form a foam, take foam from the top of the butter in another vessel.
  • Repeat the same process and keep taking out foam.
  • After around 45minutes sprinkle some drops of water to pan to give grainy texture to ghee.
  • When you see brownish milk solid on bottom, your ghee will be ready.
  • Mine took me little more than hour.
  • After it done, drain it with tea drainer and take it out in glass jar.
  • After half an hour add pinch of salt which also helps to give grainy texture to our ghee.
  • Use it in making any Indian dessert or even curry.

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