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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 cals
Original recipe yields 64 servings (4 cups)


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  • Prep

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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 g fat; 0 g carbohydrates; 0.1 g protein; 31 mg cholesterol; 4 mg sodium. Full nutrition

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Read all reviews 11
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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 ...

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.

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.

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

Easy easy easy; the recipe book said to let the foam disappear then reappear again, no necessary apparently.

Made as recipe said and it was excellent.

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.

Perfect and easy!!

I'm hooked! So good. And easy!