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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.
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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.

Ingredients

4 pounds (1.8 kg) butter (salted or unsalted)

Instructions

  1. 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.

  2. 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:

    • White foam forming on top

    • Crackling sounds (this is the water evaporating)

    • 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.

  3. 3. Watch for the Color Change (30–45 Minutes Total)

    After about 30–45 minutes:

    • The bubbling will quiet down

    • Most of the foam will disappear

    • The liquid will turn clear, golden, and fragrant

    • 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.

  4. 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:

  • Vigorous bubbling (water evaporating)

  • Thick foam forming on top

  • 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:

  • Milk solids on the bottom shift from golden → amber → light brown

  • The aroma changes from buttery → nutty → toasted caramel

For true restaurant-style depth:

  • Allow solids to reach medium brown (similar to toasted almonds)

  • 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

  • Toasted hazelnut

  • Caramelized butter

  • Slightly deeper savory finish

Excellent for:

  • Drizzling over rice or roasted vegetables

  • Finishing steaks

  • 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

  • Select Sauté – Normal

  • Allow butter to melt completely

  • Once bubbling begins, switch to Sauté – Less

Keep the lid off throughout the process.

 

3. Simmer (25–40 Minutes)

The butter will:

  • Foam heavily

  • Bubble loudly

  • Gradually quiet as moisture evaporates

It’s ready when:

  • Bubbling slows significantly

  • Foam thins

  • Bottom solids turn golden brown

  • 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

  • Time: 30–45 minutes

  • Flavor: Mild, clean, lightly nutty

  • Attention Needed: Moderate — occasional monitoring and light skimming

Stovetop – Restaurant-Style Ghee

  • Time: 40–50 minutes

  • Flavor: Deep, toasted, caramelized

  • Attention Needed: Higher — careful monitoring during browning phase

Instant Pot Method

  • Time: 25–40 minutes

  • Flavor: Medium to deep, depending on extra simmer time

  • Attention Needed: Low — largely hands-off once simmering begins

Find it online: https://www.livingonadime.com/how-to-make-ghee-recipe/