How to Make Ghee

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Learn how to make ghee at home. The flavors and freshness of homemade ghee are unbeatable and it is so much cheaper to make it at home. I am sharing the traditional stove top recipe as well as the Instant Pot recipe.

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The recipe was originally posted in March 2017 and has been updated with new photos and stovetop ghee instructions.

A staple in every Indian household, rich-nutty ghee is a must for Indian cooking and is also used in Ayurveda. Ready in minutes, this easy recipe makes the best homemade ghee using grass-fed butter and is whole30 and paleo-approved.

Growing up, In India I remember mom making homemade ghee every couple of weeks. We would get farm fresh milk delivered every day. The milk was heated (pasteurized) at home by boiling it. Once the milk cooled down it was refrigerated. This is when the milk fat would separate forming a thick layer of cream also known as Malai. Mom would carefully scoop out the top malai and refrigerate it in a container. Once she had enough malai collected for a week or so, she would then churn the cream to separate the butter (aka Makkhan) from the buttermilk. This butter was then simmered to make homemade ghee.

Here in the US, I like the convenience of unsalted Kerrygold butter, to make ghee which has the same rich-nutty aroma and golden hue as that of desi ghee. I prefer using unsalted butter, but you can also use salted; just shorten the cooking time by a few minutes. And if you are wondering, salted butter does not make salted ghee 🙂

3 Mason jars filled with ghee

What is Ghee?

  • Ghee is unsalted butter that has been cooked. The cooking process melts the butter, which separates the milk solids from the yellow liquid.
  • Sometimes also known as clarified butter, ghee is simmered down longer than clarified butter, to the point where the milk solids cook a bit, giving the butter a golden hue, and a nutty flavor.
  • Ghee has a much higher smoke point than butter which makes it ideal for sautéing and frying. It can be used in most recipes that call for butter or oil.
  • Ghee has a long shelf life. It can be stored at room temperature or can be refrigerated for extended shelf life

Why Homemade Ghee?

Although ghee is sold in many stores, it is very easy to make it at home and once you have tried this homemade version, you will not go back to the store-bought. The aroma, color, and flavor of the ghee made using unsalted Irish Kerrygold butter is simply divine and always takes me back to my mom’s kitchen in India.

ghee in two glass jars

How to Make Ghee (Stove Top)

  1. Add butter to a heavy bottom pot and cook on medium heat. 
  2. Butter will melt and foam will start to form on the top. Do not skim the foam on the top. 
  3. The foam will then turn into bubbles as the ghee continues to cook and become translucent. The milk solids will start to form at the bottom of the pot. 
  4. The bubbles will again start to become light-foamy as the milk solids start to turn golden brown and settle at the bottom of the pot. Turn the heat off at this point. Allow the ghee to cool down before straining in a clean dry glass jar. 

How to Make Ghee (Instant Pot)

  • Set the Instant Pot to Saute (NORMAL). Add the butter to the Instant Pot.
  • Butter will start to melt, then turn milky & frothy.
  • After about 8 to 9 minutes the froth will start to disappear.
  • You will see transparent bubbles being formed and should be able to see the bottom of the pot. Turn the Instant Pot off at this point.

Note: Here in the photos below, I show the process every 2 to 3 minutes and the different stages the butter goes through. Turn the Instant Pot off when you see all that white, milky froth disappear.

melting butter in Instant Pot
  • The Ghee will continue to cook for the next 2 to 3 minutes as the Instant Pot gradually cools down.
  • Note: If your ghee already looks like step 8 below, take the inner pot out and place it on a hot plate to cool down so it does not cook further.
steps showing how to cook ghee in the Instant Pot
  • Allow the ghee to cool down completely before straining it using a mesh strainer, coffee filter, or cheesecloth.
straining ghee in a glass jar

How to Store Ghee

Store ghee in clean and dry glass jars. Ghee is shelf-stable at room temperature but can be refrigerated for up to a year. I always keep the ghee at room temperature as I make a fresh batch every 4 to 6 weeks. Use a clean dry spoon to take out the ghee. Depending on the temperature in your home your ghee will completely solidify or may be half solid and half liquid.

collage showing hot, warm and cold ghee in mason jars

How to Use Ghee

  1. Cooking and Frying: Ghee has a high smoke point, making it suitable for frying and deep-frying. You can use it for sautéing vegetables, frying spices, or making crispy snacks. Ghee is a staple in many traditional Indian dishes. It is often used in the preparation of dal, curries, and various Indian desserts for its distinctive flavor.
  2. Baking: Substitute ghee for butter or oil in baking recipes. It adds a distinct flavor to baked goods and can enhance the overall richness of cakes, cookies, and pastries. I love adding it to the almond flour brownies.
  3. Seasoning: Use ghee as a seasoning for rice, pulao, lentils, or other grains. Drizzle a bit of melted ghee over cooked dishes like palak khichdi, mixed vegetable khichdi, and masoor khichdi to add flavor and richness. Adding ghee to spicy dishes also tones down the heat and is especially good for little children.
  4. Roasting: Coat vegetables or meats with ghee before roasting. This adds a delicious flavor and helps in achieving a golden and crispy texture.
  5. Spreading: Ghee can be spread on bread or toast, similar to how you would use butter.
  6. Popcorn Topping: Melted ghee makes a tasty and aromatic topping for popcorn. Drizzle it over freshly popped corn and sprinkle with a bit of salt and turmeric for a delightful snack.
  7. Coffee or Tea: Some people enjoy adding a small amount of ghee to their coffee or tea for a rich and creamy texture. It’s a popular practice in some traditional wellness routines.

Remember that while ghee is a flavorful and versatile ingredient, it is also high in saturated fats, so use it in moderation as part of a balanced diet.

Benefits of Making Ghee in the Instant Pot

Although the stove-top version works well, it’s hard to tell the exact cooking time and temperature given that each one of us will cook in a different pot and will have different types of stoves. Here are a few benefits of making ghee in Instant Pot:

  • Consistent cook time using Saute (normal) mode
  • Easy & almost fool-proof process
  • Mostly hands-free
  • Take less than half the time to make ghee using 16 oz of unsalted butted compared to stovetop

Frequently Asked Questions

What to do with the milk solids collected in the strainer?

Discard them or mix equal amounts of sugar and enjoy them as a yummy treat or add it to dough when you make homemade Roti or Parathas.

Is my ghee burnt?

Does your ghee look dark? Wait until the ghee cools down, as it starts to solidify the color will get lighter. So don’t panic if the ghee looks dark. If it has rich nutty aromas you have made browned butter! But if it smells burnt it is probably burnt.

Is ghee healthier than butter?

Ghee is lactose-free but does have a high content of fat. So like any cooking oil, it should be used in moderation

Is Ghee Dairy Free?

Ghee is made from butter but since the milk solids have been removed, most people who are lactose or casein intolerant should have no issue with ghee.

How to Adjust Instant Pot Ghee Cook Time

Depending on the temperature of the butter, the total time to make ghee could vary by a minute or 2. Here are the cook times that have worked for me for unsalted butter using the Instant Po Sauté  normal mode:

1 LB (16 ounces)  – 9 minutes – Yields 1.5 cups
2 LB  (32 Ounces) – 15  minutes – Yields 3 cups 
3 LB (48 ounces) – 23 minutes – Yields 4.5 cups 

Note: You can also make ghee with salted butter. Salted butter cooks much faster, so reduce the above cook times by 2 to 3 minutes

Recipes Using Homemade Ghee

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Recipe

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2 3 Mason jars filled with ghee

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4.48 from 84 votes

Easy Homemade Ghee Recipe

Ghee, a staple in Indian cooking, is popular for its high-smoke point and nutty, toasted flavor. The best and purest ghee is the one that is home-made from grass-fed, organic, unsalted butter

Cook Time10 minutes

Total Time25 minutes

Course: Cooking101

Cuisine: Indian

Servings: 16

Calories: 203kcal

Ingredients

Instructions

Instant Pot Method

  • Set the Instant Pot to Saute (normal). To change the settings on Sauté mode either press the adjust button or press Sauté button multiple times to switch between less, normal and more modes.

  • Add the butter to the Instant Pot. Butter will start to melt, then turn milky & frothy. After about 8 to 9 minutes, depending on the temperature of the butter when you first added to the instant pot, the froth will start to disappear. You will see transparent bubbles being formed and should be able to see the bottom of the pot. Turn the Instant Pot off at this point.

  • The Ghee will continue to cook for next 2 to 3 minutes as the Instant Pot gradually cools down. Note: If the bottom of the pot looks brownish, take the inner pot out and place on a hot plate to cool down so it does not cook further.

  • Allow the ghee to cool down completely. Then strain the ghee using a strainer or cheese cloth into a clean and dry glass jar. Stored at room temperature or can be refrigerated for extended shelf life.

Stovetop Method

  • Add butter to a heavy bottom pot and cook on medium heat. Butter will melt and foam will start to form on the top. Do not skim the foam on the top. 

  • The foam will then turn into bubbles as the ghee continues to cook and become translucent. The milk solids will start to form at the bottom of the pot. 

  • The bubbles will again start to become light-foamy as the milk solids start to turn golden brown and settle at the bottom of the pot. This process takes about 20 to 25 minutes. Turn the heat off at this point.

  • Allow the ghee to cool down before straining in a clean dry glass jar. 

Notes

Note:This recipe is written for butter that is refrigerator cold. If the butter is warmer, it may cook faster than 10 minutes. Keep an eye on the butter as it melts, and as soon as the bottom starts to brown, transfer the inner pot to a trivet to cool.

Nutrition

Calories: 203kcal | Fat: 22g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 3mg | Potassium: 6mg | Vitamin A: 710IU | Calcium: 7mg

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Author: Archana

Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.


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