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Homemade Ghee (Clarified Butter)

Course Condiment
Cuisine Indian, Pakistani
Keyword Butter, Condiment, Cooking, Indian, Pakistani


  • Butter, salted or unsalted


  1. Place butter in a light colored vessel over medium low heat. The butter will melt and begin to foam.
  2. Stir every so often, and keep an eye on the solids beginning to gather at the bottom of the pan. The foam will slightly subside, and the solids at the bottom will begin to brown. Once the solids start changing color, remove the butter from the heat, and set it aside for a few minutes.
  3. Pour the butter through a strainer lined with a paper towel into a heat-proof jar. Allow it to cool before covering.

Recipe Notes

Either salted or unsalted butter can be used.  Using unsalted butter allows for added control of the salt content.

Cooking time depends on the quantity being made.

Ghee keeps well at room temperature.