Ghee, a type of clarified butter, is used widely across India and South Asia.  It is made by separating butterfat from the milk solids and water in butter. Ghee has a slightly nutty, almost caramel-like flavor. It has a lighter, but grainier, mouthfeel than butter. 

Though ghee is rich in fat, it is rich in important nutrients like vitamin A, omega-3 fatty acids, and conjugated linoleic acid. It may also help reduce gut inflammation and support heart health.


500 g of unsalted butter

1 Airtight jar

Add the unsalted butter into a pan on a medium heat stirring gently every 20-30 seconds. 

After a few minutes a lumpy foamy will appear on the top so use a spoon to remove as much of that as possible and then stir gently until the foam disappears. 

Continue cooking on a low heat, stirring gently every 30-40 seconds for a further few minutes a new foam layer appears again and then turn off and remove from the heat. IMPORTANT: If after the 2nd foam appears you continue to cook for a further 2-4 mins you will create "brown butter ghee" which is a fantastic caramelized clarified butter which is great for baking and sweeter dishes.

Remove any additional foam lumps from the top, allow to cool slightly for a couple of minutes then sieve into a clean air tight container for use. The ghee will become semi solid over the next few hours as it cools. 

I use either a cheesecloth, coffee filter or sheet of kitchen paper to line a sieve to catch all the bits when bottling, this is best done whilst quite hot as the ghee will be thinner and pass through the filters easier