So...ghee is awesome, and here's how to make it.

Quick and Easy Homemade Ghee

My family is a big fan of Ghee. Well, technically, it's clarified butter. Apparently, traditional Ghee is made from raw milk to which you add yogurt and then wait 12 hours for it to do it's thing. That is not what I'm trying to do. We are going to spend a fraction of that time in the kitchen. When you buy Ghee at the store, you are not getting the yogurt version, so for the purpose of this article, we will refer to the "technically clarified butter" as: Ghee.

Why we love Ghee:

  • You can store it at room temperature and it doesn't melt. (Unless you live in Palm Springs like mi famlia).

  • Long shelf life. I don't actually know when it goes off, we eat it too fast and you should too

  • It's one of the most smooth and spreadable items around

  • It's lactose-free

  • It's got a nutty aroma/taste

  • It's delicious

  • It's healthy

Did you know that eating 2 tablespoons of butter per day is good for you? Check out this article from one of my favorite bloggers regarding butter. Turns out Honey Boo Boo's mom was right when she said "Mo butta mo betta"

There is a lot of controversy about cooking with vegetable oils and I'm sure you've heard all about that freak oil that is Canola should be avoided at all costs...but recently, Olive Oil has been the subject of many culinary debates. Arguments ensue about it losing nutritional value, turning to transfat or even becoming toxic when heated. For now, we have stopped cooking with Olive Oil, and quite frankly, we like the taste of cooking with Ghee better. 

Additionally, when you don't want the lactose, whether it's due to an allergy or food sensitivity, or would rather avoid it because you want/need to avoid as many hormones as possible (#raiseshand) then this is a grand option for you. Well, let's get to work.

First, gather your butter. I prefer grass-fed and organic. I just noticed those udders on the package. Amazing.

Next, melt as much butter as you want over medium heat in an appropriate pan. Our family will grub this whole batch in about 2 weeks. A stick and a half for Daddy, A stick and a half for Mama and a stick for Sawyer-Bean.

This is what it will look like when the milk solids begin to separate. You'll notice the fat begins to turn a brighter yellow the longer it cooks. But don't let it turn black. That would not be a good thing.

These are the solids pretty much separated. You want them to lightly simmer so that the solids and fats are kind of caramelizing together - this will create the nutty taste/aroma. Once that is done (just a few minutes, we don't want it burning!) begin to scrape off the milk solids (the foam) and put elsewhere. I throw mine away, but you can eat it if you want. Some people put it on their popcorn. Mmmm. Let me know how that is. If you just plan to toss it, you could just strain the whole thing, but I generally scrape first.  #controlissues

This is as much as I scraped off. The filter will get the rest.

Pour the remaining butter through a coffee filter or cheesecloth to strain out the rest of the milk solids. Please pour it into a glass or heat-friendly bowl! As you will learn, I don't own that many kitchen utensils but I always make it work. 

So we got 14 oz out of the 4 sticks of butter. I let this sit and have a moment with it's other half before I poured those milk solids in the garbage. Sorry for the lighting. We get zero sun in this joint, so the flash made the solids hard to see. I know you really wanted an up close look.

I poured mine into an old Ghee jar when I used to buy this straight from the store...3 weeks ago. 

Throw it in the fridge for 30-60 minutes to make it solidify quickly...then eat up! Cook up! 

Homemade Ghee


  • As much as you want Grassfed Butter
  • 1 Coffee Filter or Cheesecloth
  • 1 Storage Container

Cooking Directions

  1. Melt butter over medium heat
  2. Allow solids and fat to simmer, caramelize and separate for about 20-30
  3. Skim the foam (milk solids) off and keep or discard
  4. Continue a gentle simmer for 5-10 minutes. Don't burn!
  5. Turn off stove and pour the ghee through a coffee filter or cheesecloth and into a heat-friendly container
  6. Put in the fridge for 30 minutes to help solidify
  7. Can keep in fridge or store at room temperature

Number of West Wing References in this post: 1