Clarified Butter or Ghee

Clarified Butter

“I’d always been curious about ghee, but it is not readily available in most grocery stores (although I am seeing it occasionally now) and it tends to be expensive. When I wanted to make movie theater popcorn at home, all the websites recommended ghee. I was so glad to find out I could so easily make it at home myself.” – April Ferre

Clarified Butter or Ghee

Course: Miscellaneous


  • 1 Cup Unsalted Butter Cubed


  • In a small, silver saucepan, melt butter over medium-low heat. Simmer for 10 to 12 minutes. Stir occasionally.
  • When milk solids begin to fall to the bottom of the pan and turn golden, no more steam is being released, and the butter is also still golden, you have clarified butter.
  • To make ghee, continue to simmer the butter until milk solids darken a bit and the butter takes on an amber color and a nutty aroma.
  • Remove pan from heat, and strain butter/ghee through a mesh colander lined with a paper towel to remove the solids. Pour into a half pint mason jar.
  • Since what you have is now pure oil, it can be stored in the pantry for 3 months or in the refrigerator for a year.

2024 Recipe – April Ferre – From RecipeTinEats

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