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Simple Ghee

Rated as 5 out of 5 Stars

"This is a recipe for ghee, or clarified butter, used in many Indian dishes. It is difficult to find in small-town America! It will keep in the refrigerator for a few months."
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20 m servings 102
Original recipe yields 64 servings (4 cups)


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  1. Melt butter in a large skillet over low heat until butter starts to foam and boil, about 10 minutes. Push the foam to the side, without stirring, to see if butter is clear, bright, and golden.
  2. Remove skillet from heat and add salt; cool for about 2 minutes.
  3. Pour butter through a fine-mesh strainer or cheesecloth to remove foam and particles into a glass container. Ghee will thicken and turn slightly translucent. Store in refrigerator.


  • Cook's Note:
  • If butter turns brown or black, you've burned it and you have to start over.

Nutrition Facts

Per Serving: 102 calories; 11.5 0 0.1 31 4 Full nutrition

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Read all reviews 17
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Didn't bother to strain this. Skim the foam off the top, pour off all the good, clear yellow stuff, and leave the milk solids behind. There is some waste of course, although you could use the ...

It doesn't get any easier than this. Just add some black pepper and lemon juice to make perfect dipping butter for lobster or shrimp.

Just what I needed! I used a fine soup strainer and it worked perfectly. I also find it work best to heat in a saucepan, not a skillet.

No need to strain ghee if you’re careful and go very slow. Keep the “curds” left over to butter vegetables. Also, I have never refrigerated ghee, as long as all milk solids are removed.

yes I have made this. Very easy.

So easy and super delicious. We live at the beach and this is just as good as any local restaurant. Perfect for our Alaskan crab leg, shrimp, broccoli & hush-puppies we're having tonight.

I "discovered" GHEE about a year ago. It is so wonderful and this recipe is so easy and fast! Try adding different spices (curry, basil, tarragon) for great tastes. Gail

I'm making for the first time. I'm very excited. Patience is the key :)

I felt the need to compare these directions with some others because I wasn't about to ruin my butter. I worked with 2 pounds unsalted as directed and will salt when I cook. It turned out so per...