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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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
64
Yield:
4 cups
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Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Remove skillet from heat and add salt; cool for about 2 minutes.

  • 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

102 calories; protein 0.1g; carbohydratesg; fat 11.5g 18% DV; cholesterol 30.5mg 10% DV; sodium 4mg. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/14/2015
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 discarded solids for other things. Point is, if you're making an awesome surf and dinner, it is a treat so worth the effort and anything you have to discard. And it keeps for a long, long time in the fridge! Read More
(13)

Most helpful critical review

Rating: 3 stars
07/28/2019
There is a difference between Ghee and Clarified Butter. This recipe works and makes clarified butter. Ghee requires a browning of the milk solids to give the nutty flavor. The process is the same.... Ghee just requires an extra 10 minutes or so of careful work. Read More
25 Ratings
  • 5 star values: 23
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/13/2015
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 discarded solids for other things. Point is, if you're making an awesome surf and dinner, it is a treat so worth the effort and anything you have to discard. And it keeps for a long, long time in the fridge! Read More
(13)
Rating: 5 stars
11/01/2014
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. Read More
(10)
Rating: 5 stars
10/11/2015
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. Read More
(8)
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Rating: 5 stars
01/11/2015
I'm making for the first time. I'm very excited. Patience is the key:) Read More
(1)
Rating: 5 stars
05/05/2019
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. Read More
(1)
Rating: 5 stars
12/07/2016
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. Read More
(1)
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Rating: 5 stars
01/20/2016
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 Read More
(1)
Rating: 5 stars
04/10/2017
Made as recipe said and it was excellent. Read More
Rating: 5 stars
07/27/2018
Very simple yet one need to know what to do. I burned my first batch by accident had to go to allrecipes to check what went wrong this recipe is the first I read my second batch seems great. Thanks for the recipe! Read More
Rating: 3 stars
07/28/2019
There is a difference between Ghee and Clarified Butter. This recipe works and makes clarified butter. Ghee requires a browning of the milk solids to give the nutty flavor. The process is the same.... Ghee just requires an extra 10 minutes or so of careful work. Read More