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How to Make Ghee

Making your own ghee at home is simple and more budget-friendly than store-bought versions. Ghee can be stored for up 6 – 12 months on the pantry shelf.

  • Author: Jessica Beacom
  • Prep Time: 5 mins.
  • Cook Time: 60-90 mins.
  • Total Time: 1 hour, 30 mins.
  • Yield: About 4 ¾ cups 1x
  • Cuisine: Whole30, Paleo, Vegetarian


  • 3 lbs. organic, unsalted butter

Equipment you’ll need:


  1. Place Dutch oven on the stove over medium heat. Add butter.
  2. When the butter has melted, allow it to come to a gentle simmer. Reduce heat as needed to keep the simmer gentle.
  3. Continue to simmer gently until milk solids create a foam on the surface. Resist the urge to stir and instead allow ghee to continue cooking until the foam subsides and the milk solids drop to the bottom.
  4. The ghee is done when the milk solids have settled to the bottom, the liquid is a rich, golden color and smells fragrant and nutty (the milk solids will be brown and look like dirt in the bottom of the pan). There may still be some foam on the surface but it will be much less and will be thinner. Remove pan from heat.
  5. Line a fine mesh strainer, set over a bowl or large measuring cup, with several layers of butter muslin (or ultra-fine mesh cheesecloth).
  6. Carefully pour or ladle the hot ghee into the strainer and allow it to collect in the bowl below. Once you have poured all of the ghee from the pan and you’ve allowed the ghee to filter through the butter muslin, remove the strainer.
  7. Carefully pour strained ghee into clean glass jars. Cover jars with a clean dish towel and allow ghee to cool completely before screwing the lids onto the jars.
  8. Wash the butter muslin by hand in hot water with a few drops of dish soap. Rinse with hot water until water runs clear. Hang to dry.


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  • Serving Size: 1 Tablespoon
  • Calories: 135
  • Sugar: 0g
  • Sodium: 0mg
  • Fat: 15g
  • Carbohydrates: 0g
  • Fiber: 0g
  • Protein: 0g