Homemade Ghee
From The Kitchen · a make-once staple
Ghee is simply butter with the water and milk solids cooked away — what's left is pure golden butterfat with a rich, nutty flavor and a high smoke point. It belongs right alongside your dressings, marinades and infused oils: the ‘make it once, use it all week’ staples that make cooking well feel effortless. One pot, twenty quiet minutes, and a jar that keeps for months.
Ingredients
- 2 cups (4 sticks) unsalted butter
Method
- Place the butter in a medium saucepan over low heat and let it melt completely.
- Raise the heat slightly until the butter begins to gently simmer. Small bubbles will appear and a white foam will rise to the surface.
- Simmer 15 to 20 minutes without stirring. The milk solids will sink and turn golden brown while the butter becomes clear and fragrant.
- Remove from the heat and let cool for 5 minutes.
- Strain through a fine-mesh sieve lined with cheesecloth or an unbleached coffee filter into a clean glass jar, leaving the browned solids behind.
- Let cool completely before sealing.
Storage: Store at room temperature in a cool, dark place for up to 3 months, or refrigerate for even longer.
Gina's Tip
Ghee has a rich, buttery flavor and a higher smoke point than regular butter, making it ideal for roasting vegetables, sautéing, frying eggs, or adding a spoonful to cooked grains. Because the milk solids have been removed, many people also find it easier to digest than butter.
Ways to Use Ghee
- Roast vegetables
- Scramble or fry eggs
- Sauté greens
- Toss with cooked grains
- Spread on warm toast
- Melt over baked potatoes
- Finish grilled steak or chicken
- Stir into soups for richness
A well-stocked kitchen makes healthy cooking feel effortless — this is one of the little staples that does exactly that. Enjoy!
— Gina