Making Clarified Butter and Ghee

5 from 1 reviews


  • 1/2 pound butter (1 cup)


  1. Cut the butter into pieces and place in a small saucepan over low heat.
  2. Melt the butter slowly without stirring.
  3. Use a wooden spoon to skim off any white “foam” from the top of the melted butter; discard that stuff.
  4. After a minute you will see a layer of solids begin to settle at the bottom of the pot.
  5. For clarified butter: remove the pot from the heat now and gently pour the butter fat into a clean jar, leaving the milk solids behind in the bottom of the pot.
  6. For ghee: continue cooking, without stirring, over the lowest heat possible, until the butterfat takes on a slightly darker golden color. This will take about 10 minutes. Pour the butterfat carefully out into a jar, again leaving the solids behind.
  7. Let the clarified butter or ghee cool at room temperature, then screw on the lid and refrigerate.
  8. Use for sauteeing and sauces.

Pin It on Pinterest

Scroll To Top