NineFoods technique guide · Pantry staples
How to Make Ghee at Home (Desi Ghee from Butter)
Melt. Simmer. Strain when golden.
Written by Farwa ZeeshanRecipe developer, NineFoodsGhee is butter simmered until the water evaporates and the milk solids toast, then strained. It gives a nutty aroma to biryani, halwa and daal, and keeps for months without refrigeration. The whole skill is knowing when to stop: when the foam clears and the solids at the bottom turn golden brown.
Stage guide
Tap a stage to see what is happening
Watch the foam and the solids at the bottom of the pan.
Method
How to make ghee step by step
- Melt 500 g unsalted butter in a heavy pan on medium-low.
- Let it simmer without stirring; skim foam if you like.
- Watch the solids at the bottom. Stop when they are golden brown and the ghee is clear.
- Cool 5 minutes, then strain through a fine cloth into a dry jar.
Storage
How to store ghee
- Room temperature in a dry, airtight jar for about 3 months.
- Fridge for up to 1 year.
- Always use a dry spoon. Water makes ghee spoil.
Fixes
Common ghee problems
- Cloudy ghee: water left in. Simmer a few more minutes.
- Bitter ghee: solids burnt. Lower the heat next time and watch the last stage.
- Grainy texture: normal as ghee cools and sets. It melts smooth when warmed.
Keep cooking
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Quick answers
Homemade ghee FAQ
What is the difference between ghee and butter?
Ghee is butter with the water and milk solids removed, so it has a nutty flavour, a higher smoke point and a long shelf life.
How long does homemade ghee last?
About 3 months at room temperature and up to a year in the fridge.
Can I use salted butter to make ghee?
Unsalted butter is best. Salted butter makes salty ghee.
How do I know when ghee is ready?
When the foam clears, the liquid is golden and the solids at the bottom turn light brown.