When making ghee, try to use butter made from grass-fed, hormone-free cows, ideally in your neck of the neighborhood.

If you’re pinched for time, you can buy ghee online or at your local health food store.


  • 1 pound unsalted butter


  1. Place the butter in a saucepan and melt slowly over medium-low heat.
  2. The butter will begin to separate into three layers: 1) foam will surface on the top, 2) milk solids will fall to the bottom and 3) clarified butter will float in the middle.
  3. Let the butter simmer until the middle layer becomes fragrant and golden in hue. Push the foam to the side to observe the color. The milk solids at the bottom will also begin to brown.
  4. Continue to let the solids brown or begin to process the ghee. The longer it simmers, the richer it will be in flavor, but it is done when you have three separate layers.
  5. Use a spoon or strainer to skim the top layer of foam into a bowl.
  6. Turn off the heat and let the ghee settle.
  7. Carefully pour the clear, golden middle layer – the ghee – through a strainer into a sterilized glass jar or bowl, leaving the milk solids in the bottom of the pan.
  8. Cover the ghee with an airtight lid and store at room temperature for weeks.


Allergens: dairy