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How to Make Homemade Ghee |

How to Make Homemade Ghee

  • Author: Chelsea at Do You Even Paleo
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 2 cups ghee 1x
  • Category: Condiments
  • Method: stovetop



What You Need:

  • 1.5 pounds high quality grass fed butter (I use Kerrygold)
  • Medium, deep pot


  1. Add butter to the pot and set over medium heat. Let the butter melt (no need to stir). After it’s melted, it will start to bubble and sputter. Don’t cover.
  2. Continue to cook over medium heat for 30-35 minutes to let the milk solids separate. Almost immediately, you’ll begin to notice the butter separating—a more solid layer on the bottom, a translucent middle layer, and foam on top. After about 30 minutes the mixture will smell very fragrant and nutty, almost like buttered popcorn. Using a spoon, you should be able to quickly pull back the foam layer and see through to the milk solids that are on the bottom of the pot. Remove from heat.
  3. (Optional) Use a large spoon to skim off the foam. I typically skip this step.
  4. Prepare a heat-safe bowl or jar with a mesh strainer overtop. Line the strainer with a double layer of cheesecloth. Pour the ghee over the cheesecloth and let it strain. Store ghee in an airtight container at room temperature for 2-3 months or in the fridge for 6 months to a year.

Keywords: How to make homemade ghee