Three glass jars full of homemade clarified butter, two lids are open.
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Homemade Clarified Butter - the Real Liquid Gold

Clarified butter or ghee is a creamy, flavorful, and nutritious cooking fat that should be a staple in every kitchen. It is so easy to make and leaves your home smelling heavenly.
Cook Time1 hr
Resting Time2 hrs
Total Time3 hrs
Course: Condiments


  • 6 cups butter (salted or unsalted, 1 stick is 1/2 cup)


  • 1. Heat saucepan to medium/low heat.
  • 2. Wait for the butter to change color from creamy yellow to a clear yellow where you can see visible milk solids floating.
  • 3. Strain the milk solids through a fine mesh strainer lined with several layers of cheesecloth into a glass or STURDY plastic bowl. (This is important. Do not use cheap glass as it can crack with the drastic temperature change and cheap plastic can melt.)
  • 4. If you want to make "brown butter," strain only half the butter. If you do not, strain all the butter (twice if you have a dairy allergy and want to be sure all milk solids are removed.)
  • 5. To make "brown butter", continue cooking until the milk solids begin to burn and the butter turns a reddish-brown. The ghee will start to smell like caramel and heaven. If it starts sticking to the bottom of the pot, it is probably ready to strain.
  • 6. Again, strain through a fine mesh strainer lined with several layers of cheesecloth into a bowl.
  • 7. Once the ghee has cooled a little, pour into glass jars and store at room temperature. As it cools, it will become opaque and might look buttery. This is normal. (When heated, it will become transparent again.)


**This recipe creates three jars of ghee. You can make as much as you want when you make it, just make sure you have a large enough pot and enough jars for storage. If you only have one pound of butter, use a medium sized pot.