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How To Make Clarified Butter (Ghee)

Liz DellaCroce Avatar

LIZ DELLA CROCE

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Clarified Butter is a clear, pure form of butter with a nutty and rich taste that simply cannot be duplicated. Better known as Ghee

Clarified Butter (Ghee) - The Lemon Bowl

Making ghee at home is a simple process that requires just a few ingredients and some patience. Making ghee at home is a rewarding process that results in a versatile and healthy cooking fat. Whether you use it for cooking, baking, or as a spread, ghee is a wonderful addition to any kitchen.

Every Christmas, my Aunt Paula gives the gift of rendered butter. Perhaps you’ve heard of clarified butter or ghee but in my family, we call it Syrian butter. By removing or separating the milk solids and salts from the butter, you are left with a clear, pure form of butter with a nutty and rich taste that simply cannot be duplicated.

Health Benfits:

Ghee is not only delicious but also packed with health benefits. It is rich in fat-soluble vitamins like A, D, E, and K. Ghee is also known for its anti-inflammatory properties and is easier to digest compared to other fats. It has a high smoke point, making it ideal for cooking at high temperatures without breaking down into harmful compounds.

Recipes:

You’ll see that I have many recipes that use Ghee. If you’re looking for inspiration here are a few. I even use it when I cook eggs!

Ingredients:

  • Unsalted butter (preferably organic and grass-fed)

Equipment:

  • Heavy-bottomed saucepan
  • Fine mesh strainer or cheesecloth
  • Clean, dry jar for storage

Tips for making Ghee:

  • Choosing the Butter: Start with high-quality unsalted butter. Organic and grass-fed butter is ideal as it tends to have a richer flavor and more nutrients. The amount of butter you use will determine the quantity of ghee you get. Typically, one pound of butter yields about one and a half cups of ghee.
  • Melting the Butter: Place the butter in a heavy-bottomed saucepan. Using a heavy-bottomed pan is crucial as it ensures even heat distribution and prevents the butter from burning. Melt the butter over medium heat. As the butter melts, it will begin to separate into three layers: foam on top, clarified butter in the middle, and milk solids at the bottom.
  • Simmering: Once the butter has melted completely, reduce the heat to low. Allow the butter to simmer gently. You will notice the foam on the surface; this is the water content evaporating. Do not stir the butter during this process. Let it cook undisturbed.
  • Clarifying: As the butter continues to simmer, the milk solids will start to settle at the bottom of the pan, and the middle layer will become clearer. This clear, golden liquid is the clarified butter. The process can take anywhere from 20 to 30 minutes. Keep an eye on the color and aroma; the ghee is ready when it turns a beautiful golden color and has a nutty fragrance.
  • Straining: Once the ghee is ready, remove the pan from the heat. Let it cool slightly, but not completely, as it will solidify. Carefully strain the ghee through a fine mesh strainer or cheesecloth into a clean, dry jar. This step removes the milk solids and any impurities, leaving you with pure ghee.
  • Storing: Allow the ghee to cool completely before sealing the jar. Ghee can be stored at room temperature for several months or in the refrigerator for even longer. Ensure the jar is airtight to prevent any moisture from getting in, which can spoil the ghee.

Tips for Perfect Ghee:

  • Patience is Key: Do not rush the process. Slow cooking ensures that the milk solids caramelize properly, giving the ghee its characteristic flavor and color.
  • Watch the Heat: Keep the heat low to prevent burning. If the milk solids burn, the ghee will have a bitter taste.
  • Use a Heavy-Bottomed Pan: This helps in even heat distribution and prevents the butter from burning.

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How To Make Clarified Butter (Ghee)?

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How To Make Clarified Butter (Ghee)

3.50 stars average
Liz Della Croce
A clear, pure form of butter with a nutty and rich taste that simply cannot be duplicated. Better known as Ghee
PREP: 20 minutes
COOK: 5 hours
TOTAL: 5 hours 20 minutes
Pin
Servings128

Equipment

A Large Pot
Cheesecloth
Jars

Ingredients
 

  • 4 pounds unsalted butter
  • 1 cup coarse wheat (like bulgur)

Instructions
 

  • Unwrap the butter.
    case of butter
  • Put butter in heavy pan and place on high
    butter in pan on high
  • High heat until it all melts. Watch carefully.
    high heat before melted
  • Turn heat to low and add 1 cup coarse wheat. Stir every now and then to keep the foam moving to the bottom to be absorbed by the wheat.
    IMPORTANT: Keep the heat low. Do not let it boil or burn the wheat. You want it to “smile” not bubble. This step takes 4 or 5 hours and pretty much takes care of itself if the temp is right. Just check in and give it a stir every hour or so.
    melted butter
  • Eventually it will look like this. All of the gunk is at the bottom of the pan and the pure butter is on top. It is ready to be put in jars.
    rendered butter almost done
  • Use a gallon pitcher with a strainer lined with 4 thickness of “butter” cheesecloth. Make sure you get butter cloth because it is much finer gauge than regular grocery store cloth. I buy it online from cheese making sites. It lasts forever.
    Use a big ladle or cup and dip and pour through the strainer into the pitcher.
    butter cheesecloth
  • When the pitcher is full, pour the butter into canning jars
    full pitcher of rendered butter
  • Let it cool before you put the caps on
    rendered butter cooling
  • Voila! All done. Store in the basement where it is cool.
    No need to refrigerate.
    rendered butter finished product

Last Step:

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Nutrition

Serving: 1tablespoon | Calories: 102kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 2mg | Potassium: 3mg | Sugar: 1g | Vitamin A: 354IU | Calcium: 3mg | Iron: 1mg


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26 responses to “How To Make Clarified Butter (Ghee)”

  1. Jessica Smith Avatar
    Jessica Smith

    I’ve been making my own ghee for over a year now and it’s totally worth the time and effort. I’ve turned 20 pounds of butter into ghee quite easily and it makes sense to do large batches. Ghee keeps for a long time. Just be sure to use a dry spoon. It also freezes beautifully.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh that’s awesome Jessica!

  2. Sylvia M Curry Avatar
    Sylvia M Curry

    Liz, how long will the rendered butter be safe to store? Once it’s opened should it then be refrigerated? Love your site and recipes. Very similar to what I grew up with…No better food than our Lebanese Cuisine!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Honestly, we keep it around for months! Let’s say 3-6 months! :) Thank you so much Sylvia!

  3. R Brown Avatar
    R Brown

    Hi, you’ve mentioned adding one cup of bulgar wheat, but I’m not sure how much butter you’ve used, so I’m not sure about the purportions. Can’t wait to use this!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh goodness – that’s about 20 pounds of butter!!

      1. R Brown Avatar
        R Brown

        Thanks :) not sure we’ll need all that much!

  4. Bill Avatar
    Bill

    What temp should you keep it under to prevent burning the butter?
    Would a double boiler not get hot enough?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      As stated in the recipe it’s very important to keep it on low! I don’t believe a double boiler would get hot enough but I’ve never tried. :) Good luck!! You’re going to love it!

  5. Candy Avatar
    Candy

    Michigan girl in Arizona Visit weekly to take care of my folks Your cooking is fabulous

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thank you so much!! I love Arizona – I was born in Tucson!

  6. Dana Avatar
    Dana

    What a great gift idea! Have you ever spiced the butter (I.e. Rosemary or garlic) when making it? Love the idea!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      No I never have – this type of butter has so much nutty flavor I wouldn’t want to mask that or compete with it. BUT I love the idea of a flavored butter using regular butter!

  7. Tina Sutter Avatar
    Tina Sutter

    Can you bake cookies and cakes with this rendered butter just the same as regular? or do you add something to replace the butter solids?

    1. nancy Avatar
      nancy

      can you use to make mayonnaise??? just wondering about some flavored mayos.

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        I’m not sure – I never have!

  8. Rebecca {foodie with family} Avatar
    Rebecca {foodie with family}

    I’m sitting here trying to mentally calculate how many pounds of butter she does at once, but lose track somewhere around 12. I can TOTALLY see myself doing this. How much does your Auntie do at once? And what is her yield (ish)???

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Ok just spoke with my aunt and she usually does 20 pounds of unsalted butter which is the equivalent of 10 quarts. She said she usually ends up with 8 or 9 quarts of rendered butter. Does that help?? :)

  9. Sarah H. Avatar
    Sarah H.

    Wow! Wheat in Ghee? Thanks for the heads up. I make my own but being gluten sensitive I’m always on the lookout for hidden wheat, never thought to look here. :)

    1. Niki W Avatar
      Niki W

      Hi Sarah,
      Can you please share how you make yours, I don’t fancy the idea of using wheat. Thanks a bunch! Liz – thank you for the info!

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        Hi Niki! You can skip the wheat portion! My Aunt does it to help the process but it is 100% optional. Follow the recipe the same way just skip the wheat step. :) Enjoy!!

    2. Chandra Avatar
      Chandra

      This a very old method in India. But we never add wheat to it. Don’t have to add wheat.

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        Ahhh interesting!!!

  10. Liz DellaCroce Avatar
    Liz DellaCroce

    I know – isn’t it insane? Her basement is lined with jars of it though which is fabulous for me – hahaha.

    1. Kristine Avatar
      Kristine

      So does that mean this stuff doesn’t go bad quickly?

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        I keep mine in my pantry for up to a year! :)