How to Make Ghee

by autumn on October 16, 2014

How to Make Ghee // Autumn Makes & DoesLately, I’ve been trying to give myself time to do more of those things on “I’ve always wanted to do/try/make” that list–the things that all too often get deprioritized because they don’t come with a deadline attached. A big part of this is recognizing the difference between “not having time” and “not making time,” which is an area in which I really have to push myself. Making ghee has been one of those things for a while and I’m happy to say that it is now off the perma-deferred projects list.


How to Make Ghee // Autumn Makes & Does

Since recovering from melanoma almost a year ago, I have been slowly incorporating more plant medicine into my diet and one of the things I keep coming across on that journey is ghee. It has an important role in Ayurvedic medicine and a starring role in the warming drink called golden milk. It also tastes REALLY amazing.

If you’ve made brown butter before, you’ll recognize that the process is similar. I found many different versions of how to make ghee, some involving skimming, some not, some with salted butter, some not, etc. In my typical fashion, I chose the one that I found to be the most simple and straightforward. I’m certainly making no claims to authenticity here however.

I started with grassfed, unsalted butter, just 8 ounces for a first-timer size batch. I heated it over low heat in a medium saucepan, swirling it around at first to help it melt evenly. Then I just let it do its thing. Its thing involves sputtering (here’s video evidence). At first the milk solids will separate and rise to the top. They’ll be white. Then, they’ll sink to the bottom of the pan and turn a golden color (like brown butter). When this happens, you’re done! I strained the milk solid out using my nut milk bag, which I swear is the most useful strainer I’ve ever purchased, but a coffee filter or triple layer of cheesecloth will work too.

It technically doesn’t need to be refrigerated, but I put mine in to be on the safe side, not knowing how quickly I’d use it up this first round. Some of the culinary benefits of ghee, include a high smoke point (482 degrees F) and an amazing, complex nutty taste. I’m into it! I’m also really looking forward to using this to roast fall veggies and squash. I think it will be the perfect companion for those warm flavors.

What’s a kitchen project you’ve been wanting to do forever, but haven’t? Gluten-free sourdough is next on my list!


{ 2 comments… read them below or add one }

1 Zainab October 16, 2014 at 7:09 pm

Wow! You are kidding me? Just Kerrygold’s butter and cheesecloth (both of which I have right now!!) is all I need? For years I’ve missed out on Indian recipes because I couldn’t always make it to the specialty stores to buy ghee. Love this!! And you!!


2 Marie October 24, 2014 at 11:20 am

Do u have a vegan recipe for ghee?


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