Making your own dairy free clarified butter at home is easier than you might think — and once you learn how to make ghee and see how simple it is, you will never want to buy it again! This guide walks you through creating rich, golden, naturally dairy-free ghee with simple techniques for both stovetop and Instant Pot preparation.
How to Make Ghee (Super Easy & Budget-Friendly!)
If you’ve ever wondered how to make ghee at home, you’re going to love how simple and affordable it is. This easy method will save you money, stretch your grocery budget, and give you a delicious butter alternative that works beautifully for dairy-free cooking.
With just one ingredient — butter — you can create rich, golden dairy-free ghee that’s perfect for cooking, baking, and adding incredible flavor to everyday meals. Whether you want a classic mild version, a deep caramelized “restaurant-style” ghee, or an easy hands-off Instant Pot method, I’ll walk you through exactly how to get it right every time.
What Is Ghee Butter or Clarified Butter?
Before I share the ghee recipe, let’s answer the big question: what is ghee butter?
Ghee is a type of clarified butter. It starts with regular butter, but during cooking, the milk solids and water are removed. What’s left is pure butterfat. Because the milk proteins are separated out, many people with dairy sensitivities can tolerate ghee—even though it originally comes from butter.
That’s why it’s often considered “dairy-free” for practical purposes. The proteins that trigger reactions are removed, leaving a rich, golden fat that’s perfect for cooking, baking, and spreading.
Ghee doesn’t burn like butter: Removing the milk proteins also means that the ghee does not burn as easily as butter when used for cooking.
Why Make Ghee at Home?
- ✔ Saves money
- ✔ No additives or preservatives
- ✔ Perfect for dairy-sensitive diets
- ✔ Higher smoke point than butter
- ✔ Stores well at room temperature
Making ghee at home is one of the easiest ways to cut grocery costs—especially if you cook a lot. Once you learn how to make ghee, you’ll see just how effortless it is.
Instead of paying premium prices for specialty dairy-free products, you can turn regular butter into this versatile kitchen staple in 30-45 minutes.
Try this homemade ghee recipe today and enjoy a simple, natural butter alternative that fits your budget and your dairy free diet!
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How To Make Ghee – Easy Clarified Butter Recipe
Learn how to make ghee at home with just one ingredient and a simple simmering method that transforms butter into rich, golden clarified butter. This easy step-by-step guide shows you how to make nutty, shelf-stable, naturally dairy-free ghee every time — with both stovetop and Instant Pot options.
- Yield: 12–14 cups of ghee
Ingredients
4 pounds (1.8 kg) butter (salted or unsalted)
Instructions
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Melt the Butter
Place all 4 pounds of butter in a large, heavy-bottomed pot.
Heat over low to medium-low heat, allowing it to melt slowly and evenly. -
Simmer Gently
Once melted, the butter will begin to bubble and foam. Keep the heat low — you want a gentle simmer, not a rolling boil.
As it cooks, you’ll notice:
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White foam forming on top
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Crackling sounds (this is the water evaporating)
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Milk solids separating and sinking to the bottom
Avoid stirring too much. You may skim off excess foam if desired, but it isn’t required.
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3. Watch for the Color Change (30–45 Minutes Total)
After about 30–45 minutes:
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The bubbling will quiet down
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Most of the foam will disappear
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The liquid will turn clear, golden, and fragrant
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Milk solids on the bottom will become light brown (toasty — not dark brown)
The ghee should smell rich and nutty.
⚠️ If the milk solids begin turning dark brown quickly, reduce the heat immediately to prevent burning.
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-
Strain
Turn off the heat and let the ghee sit for 5 minutes.
Carefully strain through cheesecloth (or a fine mesh strainer lined with a coffee filter) into clean, dry jars. Leave the browned milk solids behind.
Allow to cool completely before sealing.
Notes
Pro Tips:
- Use the leftover browned milk solids in rice, oatmeal, or baked goods. (Note: the solids are not dairy-free.)
- For a deeper, nuttier flavor, allow the solids to brown slightly more — but watch closely to avoid burning.
- A heavy-bottomed pot is essential when making large batches to prevent scorching.
- The recipe calls for 4 pounds of butter, but you can use as much or as little as you like.
Variations:
Browned, Caramelized “Restaurant-Style” Ghee
(Deeper, nuttier, more aromatic)
This version takes ghee slightly beyond standard clarification, allowing the milk solids to brown further. The result is a toasted hazelnut aroma similar to classic French brown butter (beurre noisette).
Ingredients
-
4 lbs (1.8 kg) butter
Instructions
1. Melt Slowly
Place butter in a heavy-bottomed pot or Dutch oven.
Heat over medium-low until completely melted.
2. Controlled Simmer (20–30 Minutes)
Maintain a steady, gentle simmer — not a boil.
You’ll notice:
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Vigorous bubbling (water evaporating)
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Thick foam forming on top
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Steady crackling sounds
Stir gently every few minutes to prevent sticking or scorching.
3. The Browning Phase (Key Step)
As bubbling reduces and the foam thins:
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Milk solids on the bottom shift from golden → amber → light brown
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The aroma changes from buttery → nutty → toasted caramel
For true restaurant-style depth:
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Allow solids to reach medium brown (similar to toasted almonds)
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The liquid should be deep amber, not pale gold
Total time: 35–50 minutes
⚠️ If you detect sharp or burnt aromas, remove from heat immediately.
4. Rest & Strain
Turn off heat and let rest 5–7 minutes (this slightly intensifies flavor).
Strain through cheesecloth into clean jars.
Do not scrape the bottom of the pot — leave darker solids behind to prevent bitterness.
Flavor Profile
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Toasted hazelnut
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Caramelized butter
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Slightly deeper savory finish
Excellent for:
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Drizzling over rice or roasted vegetables
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Finishing steaks
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Brushing over naan or sourdough
Instant Pot Ghee (Hands-Off Method)
This is the easiest method for large batches like 4 pounds. It provides consistent heat with minimal supervision.
Ingredients
-
4 lbs unsalted butter
Instructions
1. Add Butter
Place all butter into the Instant Pot insert.
2. Start Sauté Mode
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Select Sauté – Normal
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Allow butter to melt completely
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Once bubbling begins, switch to Sauté – Less
Keep the lid off throughout the process.
3. Simmer (25–40 Minutes)
The butter will:
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Foam heavily
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Bubble loudly
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Gradually quiet as moisture evaporates
It’s ready when:
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Bubbling slows significantly
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Foam thins
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Bottom solids turn golden brown
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Liquid becomes clear and aromatic
For deeper caramelized flavor, leave on Sauté – Less an additional 5–8 minutes to deepen the color.
4. Turn Off & Strain
Press Cancel.
Let settle for 5 minutes.
Strain carefully into clean jars, leaving solids behind.
⏱ Timing Comparison (4-Pound Batch)
Stovetop – Classic Ghee
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Time: 30–45 minutes
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Flavor: Mild, clean, lightly nutty
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Attention Needed: Moderate — occasional monitoring and light skimming
Stovetop – Restaurant-Style Ghee
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Time: 40–50 minutes
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Flavor: Deep, toasted, caramelized
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Attention Needed: Higher — careful monitoring during browning phase
Instant Pot Method
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Time: 25–40 minutes
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Flavor: Medium to deep, depending on extra simmer time
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Attention Needed: Low — largely hands-off once simmering begins
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