Ghee - Clarified Butter
Easy recipe to do your own delicious home made ghee 
  • Non salty (organic) butter



  1.  Cut butter in smaller pieces and place in a hot pan on medium heat

  2. Let the butter melt gently, stirring a bit

  3. Once the butter has melted, you will start seeing a white foam forming at the top. These are the milk protein

  4. Continue removing the foam slowly. You dont' have to stir anymore. This takes about 10 minutes.

  5. Once there is no more foam and you only see a clear yellow liquid, your ghee is done

  6. Remove the pan from the heat

  7. Prepare an air tight container, ideally a glass jar as well as one coffee filter, or cheese muslin cloth, or several sheets of kitchen roll. The aim is us it as a filter.

  8. Place the filter, cheese muslin, or kitchen roll inside the jar

  9. Use a kitchen funnel to transfer the ghee into the jar. Alternatively pour the clarified butter from the pan to a carafe or any vessel that will allow you not to spill the butter everywhere, then transfer the clarified butter into the jar

  10. Remove the filter gently. Inside are the milk solids which fell at the bottom of the pan. 

  11. Close your jar and place it in the fridge so the ghee solidifies

  12. Once solidified, your ghee is ready to be used! It can be stored into a dark kitchen cabinet or in the fridge if you prefer it more solid. 

  13. Your ghee should have a yellow, golden colour, be smooth, and have a nutty smell and flavour

How to use ghee?

Add ghee to your food or in a pan to cook. Ghee has a high smoke / burn tolerance making it a healthier fat to cook with compared to butter or certain oils. 

Because it is now pure fat, ghee does not have to be kept in the fridge.

Ghee could be suitable for lactose intolerant people since all milk protein have been removed from it. However there might still be small quantities of lactose and casein in small quantity. They are not usually a cause for concern for those with lactose or casein intolerance.