Ghee is clarified butter, which means the butter has simmered over low heat until all the moisture has evaporated and the milk solids have separated.  The milk solids brown in the bubbling butter, giving it a nutty, deep aroma.

Ghee is frequently used in Indian cooking.  It has a very high smoke point, which makes it great for sautéing and deep frying. Ghee is a pure form of butter (no milk solids), so it can be stored at room temperature.  It is okay if it turns solid.


The Butter

Ghee is one of the purest, healthiest forms of fat you can add to your diet, so I wanted to make sure my ghee was of the highest quality.  That means starting with high quality butter.  Butter that is free of harmful toxins.  I went with organic, pasture-raised cow butter.  In India, Mummy-ji uses buffalo butter but that’s not something I know how to find here in the U.S.

Organic butter guarantees you are getting butter free of pesticides, which are very toxic to the body.  But the animal could still be eating organic grains, which is not the natural diet of cows.  Cows that eat a grain diet develop diseases that require the use of antibiotics and traces of those will make their way into the butter.  The health of the cow impacts the health of its butter. So finding butter that comes from grass eating cows makes for better butter.



I have been buying store bought ghee for years.  I can buy it at the Indian store, or, since I live in the bay area with a plethora of cultures around me, I can buy big tubs of it at my local Costco.  So why would I feel inclined to make my own ghee?

Mummy-ji told me store-bought ghee is often not pure ghee but is mixed with other fats such as vegetable oil.  She always makes her own ghee for this very reason. I decided it was time to do the same. This is the hands-off version of making ghee, easier than the original post where you make it on the stove top.




Place the butter

into the pot

Preheat the oven to  250 °F / 121 degrees °C / Gas mark ½. Place two pounds (8 sticks/920g) of butter into a large, heavy bottomed pot.

Let it sit in the hot oven for three hours.

the result:

golden melted butter

using a strainer lined with cheese cloth

strain the ghee

If you do not have cheese cloth, an old t-shirt, cut open, works just as well.  I used one of Hubby’s long unused t-shirts.

strain the ghee again

you will end up with pure ghee

How long does ghee last?

Store at room temperature

Since ghee is pure fat (no milk solids) it will last in the pantry for six months.

if you cook the ghee an hour longer, you get

browned butter flakes

which taste toasty and delicious.

keep the browned butter flakes when you strain the ghee


them over your next meal as a nutty and buttery garnish

(Simply scoop them off the cheese cloth and refrigerate in an air-tight container.)

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