Learn how to make ghee at home. The flavors and freshness of homemade ghee are unbeatable and it is so much cheaper to make it at home. I am sharing both the traditional stovetop recipe as well as the Instant Pot recipe.
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The recipe was originally posted in March 2017 and has been updated with new photos and stovetop ghee instructions.
A staple in every Indian household, rich-nutty ghee is a must for Indian cooking and is also used in Ayurveda for medicinal purposes. Ready in minutes, this easy recipe makes the best homemade ghee using grass-fed butter and is Whole30 and Paleo-approved.
Growing up in India, I remember mom making homemade ghee every couple of weeks. We would get farm fresh milk delivered every day. The milk was pasteurized at home by boiling it. Once the milk cooled down it was refrigerated. This is when the milk fat would separate forming a thick layer of cream also known as Malai. Mom would carefully scoop out the top cream layer and refrigerate it in a container. Once she had enough cream collected for a week or so, she would then churn the cream to separate the butter (aka Makkhan) from the buttermilk. This butter was then simmered to make homemade ghee.
Here in the US, I like the convenience of unsalted Kerrygold butter, which results in ghee that is similar to the desi ghee with a rich-nutty aroma and golden hue. I prefer using unsalted butter, but you can also use salted; just shorten the cooking time by a few minutes. And if you are wondering, salted butter does not make salted ghee 🙂
What is Ghee?
- Ghee is unsalted butter that has been cooked. The cooking process melts the butter, which separates the milk solids from the yellow liquid.
- Sometimes also known as clarified butter, ghee is simmered down longer than clarified butter, to the point where the milk solids cook a bit, giving the butter a golden hue, and a nutty flavor.
- Ghee has a much higher smoke point than butter which makes it ideal for sautéing and frying. It can be used in most recipes that call for butter or oil.
- Ghee has a long shelf life. It can be stored at room temperature or can be refrigerated for extended shelf life
Why Homemade Ghee?
Although ghee is sold in many stores, it is very easy to make it at home, and much cheaper. The aroma, color, flavor, and freshness of the ghee made using unsalted Irish Kerrygold butter is simply divine and always takes me back to my mom's kitchen in India. Once you have tried this homemade version, you will not go back to the store-bought.
How to Make Ghee (Stove Top)
- Add butter to a heavy bottom pot and cook on medium heat.
- Butter will melt and foam will start to form on the top. Do not skim the foam on the top.
- The foam will then turn into bubbles as the ghee continues to cook and become translucent. The milk solids will start to form at the bottom of the pan.
- The bubbles will again start to become light-foamy as the milk solids start to turn golden brown and settle at the bottom of the pot. Turn the heat off at this point. Allow the ghee to cool down before straining in a clean dry glass jar.
How to Make Ghee (Instant Pot)
- Set the Instant Pot to Saute (NORMAL). Add the butter to the Instant Pot.
- Butter will start to melt and then turn milky & frothy.
- After about 8 to 9 minutes the froth will start to disappear.
- You will see transparent bubbles being formed and should be able to see the bottom of the pot. Turn the Instant Pot off at this point.
Note: Here in the photos below, I show the process every 2 to 3 minutes and the different stages the butter goes through.
- The Ghee will continue to cook for the next 2 to 3 minutes as the Instant Pot gradually cools down.
- Note: If your ghee already looks like step 8 below, take the inner pot out and place it on a trivet to cool down so it does not cook further.
- Allow the ghee to cool down completely before straining it using a mesh strainer, coffee filter, or cheesecloth.
How to Store Ghee
Store ghee in clean and dry glass jars. Ghee is shelf-stable at room temperature but can be refrigerated for up to a year. I always keep the ghee at room temperature as I make a fresh batch every 4 to 6 weeks. Use a clean dry spoon to take out the ghee. Depending on the temperature in your home your ghee will completely solidify or may be half solid and half liquid.
How to Use Ghee
- Cooking and Frying: Ghee has a high smoke point, making it suitable for cooking and deep-frying. Ghee is a staple in many traditional Indian dishes. It is often used in the preparation of dal, curries, and various Indian desserts for its distinctive flavor.
- Baking: Substitute ghee for butter or oil in baking recipes. It adds a distinct flavor to baked goods and can enhance the overall richness of cakes, cookies, and pastries. I love adding it to the almond flour brownies.
- Seasoning: Use ghee as a seasoning for rice, pulao, lentils, or other grains. Drizzle a bit of melted ghee over cooked dishes like palak khichdi, mixed vegetable khichdi, and masoor khichdi to add flavor and richness. Adding ghee to spicy dishes also tones down the heat and is especially good for little children.
- Roasting: Coat vegetables or meats with ghee before roasting. This adds a delicious flavor and helps in achieving a golden and crispy texture.
- Spreading: Ghee can be spread on bread or toast, similar to how you would use butter.
- Popcorn Topping: Melted ghee makes a tasty and aromatic topping for popcorn. Drizzle it over freshly popped corn and sprinkle with a bit of salt and turmeric for a delightful snack.
- Coffee or Tea: Some people enjoy adding a small amount of ghee to their coffee or tea for a rich and creamy texture. It's a popular practice in some traditional wellness routines.
Remember that while ghee is a flavorful and versatile ingredient, it is also high in saturated fats, so use it in moderation as part of a balanced diet.
Benefits of Making Ghee in the Instant Pot
Although the stove-top version works well, it's hard to tell the exact cooking time and temperature given that each one of us will cook in a different pot and will have different types of stoves. Here are a few benefits of making ghee in Instant Pot:
- Consistent cook time using Saute (normal) mode
- Easy & almost fool-proof process
- Mostly hands-free
- Take less than half the time to make ghee using 16 oz of unsalted butted compared to stovetop
Frequently Asked Questions
Discard them or mix equal amounts of sugar and enjoy them as a yummy treat or add it to dough when you make homemade Roti or Parathas.
Does your ghee look dark? Wait until the ghee cools down, as it starts to solidify the color will get lighter. So don't panic if the ghee looks dark. If it has rich nutty aromas you have made browned butter! But if it smells burnt it is probably burnt.
Ghee is lactose-free but does have a high content of fat. So like any cooking oil, it should be used in moderation
Ghee is made from butter but since the milk solids have been removed, most people who are lactose or casein intolerant should have no issue with ghee.
Depending on the temperature of the butter, the total time to make ghee could vary by a minute or 2. Here are the cook times that have worked for me for unsalted butter using the Instant Po Sauté normal mode:
1 LB (16 ounces) - 9 minutes - Yields 1.5 cups
2 LB (32 Ounces) - 15 minutes - Yields 3 cups
3 LB (48 ounces) - 23 minutes - Yields 4.5 cups
Note: You can also make ghee with salted butter. Salted butter cooks much faster, so reduce the above cook times by 2 to 3 minutes
Recipes Using Homemade Ghee
- Sooji Ka Halwa
- Khichdi
- Instant Pot Bisi Bele Bhath
- Healthy Butter chicken
- Lentils with moringa leaves
- Chana masala
- Puran Poli
- Rice Pudding
More Indian Cooking101
Recipe
Easy Homemade Ghee Recipe
Equipment
Ingredients
- 16 Oz Unsalted Butter Irish Kerrygold
Instructions
Instant Pot Method
- Set the Instant Pot to Saute (normal). To change the settings on Sauté mode either press the adjust button or press Sauté button multiple times to switch between less, normal and more modes.
- Add the butter to the Instant Pot. Butter will start to melt, then turn milky & frothy. After about 8 to 9 minutes, depending on the temperature of the butter when you first added to the instant pot, the froth will start to disappear. You will see transparent bubbles being formed and should be able to see the bottom of the pot. Turn the Instant Pot off at this point.
- The Ghee will continue to cook for next 2 to 3 minutes as the Instant Pot gradually cools down. Note: If the bottom of the pot looks brownish, take the inner pot out and place on a hot plate to cool down so it does not cook further.
- Allow the ghee to cool down completely. Then strain the ghee using a strainer or cheese cloth into a clean and dry glass jar. Stored at room temperature or can be refrigerated for extended shelf life.
Stovetop Method
- Add butter to a heavy bottom pot and cook on medium heat. Butter will melt and foam will start to form on the top. Do not skim the foam on the top.
- The foam will then turn into bubbles as the ghee continues to cook and become translucent. The milk solids will start to form at the bottom of the pot.
- The bubbles will again start to become light-foamy as the milk solids start to turn golden brown and settle at the bottom of the pot. This process takes about 20 to 25 minutes. Turn the heat off at this point.
- Allow the ghee to cool down before straining in a clean dry glass jar.
Video
Notes
Nutrition
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Hans Susser says
A staple in my cupboard 🙂
Cheers !
Archana says
Thank you Hans!
karol mccook says
I think mine overcooked...should it be this dark?
Archana says
I am not sure how dark it is but when it cools down it usually lightens. And little extra browned ghee smells and tastes amazing!
jordanhollya says
Would lining a sieve with a paper coffee filter be sufficient? Or should I go purchase one of the reusable coffee mesh sieves? Thank you for this recipe, by the way. Looking forward to making it tonight!!
Archana says
paper coffee filter would work perfectly! Let me know how it comes out.
jordanhollya says
Thank you so much, Archana, for your prompt response! I definitely will let you know!
Archana says
You are welcome!
Smita says
Tried with a coffee filter. The color it still brown, but it still tastes great. Thanks!
Archana says
Happy to hear it tastes good Smita. Next time you can take the IP insert out as soon as the timer is done which stops further browning or reduce the cook time by a minute or two.
Gerry Schipper says
I made this tonight and used store brand unsalted butter. Mine looks more like a light creamy brown then yellow like yours...is it still good?
Archana says
Gerry, Did you cook in Instant Pot or Stove top? When the cooking finishes you should almost be able to see thru the bottom. Once it cools down it does start to thicken up depending on the temperature in the area where you store it. Either ways I am pretty sure it will be good.
Rebecca says
I have read elsewhere that you can use salted butter. What are your thoughts?!
Archana says
Hi Rebecca, I have used salted butter in a pinch. Just reduce the cooking time by a couple of mins. You will still get perfectly tasting ghee.
Sowmya:) says
This takes me to my childhood when my grandma used to make it and the aroma filled the entire house! I should try this soon 🙂
Archana says
Thank you Sowmya! Now I have my boys loving the same aroma when I make ghee 🙂
Neha Shah says
How can I adjust the time if I only have 8 oz of butter?
Archana says
Hi Neha, I would cook it for 5-7 mins. Watch when all the white granules start to disappear and then turn off the IP.
Shilpa Sood says
I tried with 8 oz of kerry gold unsalted butter and my ghee had white froth on top of it and it was brown in color and looks like burnt and still undone.
Archana says
Did you adjust saute to normal?
Shilpa Sood says
yes it was set to normal
Archana says
Hi Shilpa! How did it looks after cooking down? Usually straining will remove any browned bits from the bottom.
Bhawna Kasliwal says
I have the question too! What's the setting that we are supposed to use instead?
Archana says
Hi Bhawna, Saute(Normal) with a 5-7 minute external timer. Ghee will continue to cook after you have turned the IP off.
Supriya says
worked perfectly!! Thank you? Very hard to believe that ghee can be made in just 9 minutes but it did!
Archana says
Hi Supriya! So glad you made ghee in IP! I no longer make mine on stovetop. This is such a foolproof recipe.
Neetu says
Thank you for this post. After several failed attempts on stovetop finally i got the ghee i always wanted to prepare.i am a busy mom so it is hard tp babysit the ghee but this one was awesome, 10 minutes only job. Never buying ghee from store when its so easy to make with clean ingredients amd cheaper too. Thanks again!!
Archana says
Hi Neetu! So glad this worked for you. I have burnt my ghee many times and once I figured out the time and temps for IP, its been perfect every time. Clean up is pretty easy too!
Neetu says
Yes clean up is easy!! In fact, one time after the ghee was done I put some separately washed dalia and moong dal with water into the same pot and put it to manual 8 minutes. Dalia Khichdi with nice aroma of ghee was ready for dinner 🙂
thank you for your recipes. I have shared your blog with my friends too who are new to the world of IP. I eagerly wait for your vegetarian recipes cooked in IP.
Archana says
Thank you Neetu! I appreciate your kind words.
InspiresN says
wow , looks easy to make ghee using IP will definitely try it.Thanks for the great share!
Archana says
Thank you! This is the only way I make my ghee now.
InspiresN says
awesome!
SPS says
Hello! May I know what is the advantage of doing it in IP? I am curious because I have always done it on stove top for years and it has come out well. Just trying to understand the differences and advantages.
Archana says
Hi, Using IP is just another way of cooking ghee. If you know the exact stove-top timing and temperature and can make it consistently then you can continue making it on the stove top.
With Instant Pot I know the ghee will be ready in exactly 15 mins for 16 oz of butter I use. I have burnt a couple of batches on the stove top as I forgot about it. So with IP since I always start the timer as soon as I press the sauté button. Also I know setting it to normal does not need me to intervene the process.
BT says
I tend to make 8 pounds at a time on stove top. But will 4 pounds work in IP or boil over? Any idea for settings? Thanks
Archana says
4 pounds will def work in IP. I usually make make 2 pounds at a time and it takes 15 mins. For 4 pounds try setting it to 17-18 mins. You can always add more time if needed. Hope this helps.
Ro says
How Long can it be stored at room temperature? And what’s the shelf life if refrigerated?
Archana says
It stays well at room temp for a long tine. I never refrigerate mine. I would say refrigerated ghee can stay good for a year or so
Nandini says
Hi Archana, if I were to double quantity of butter, would I also have to double the time? Or keep it the same? or just go up by a few minutes? Thank you for this - made my life so much easier!
Archana says
Hi Nandini, I use 16 oz of butter most often times. The cooking time is 15 mins. Hope this helps.
Anusha says
Is the cook time 9 min or 15min?? Recipe says 9 min for 16oz butter but in this comment you say 15min. I am confused
Archana says
9 min for 16 ounces. 16 mins for 32 Oz
Sarah says
Followed your directions exactly, but mine is brown after straining rather than yellow like yours. Did I burn it by letting it cool too long? Should I have strained it right away? Is it still okay to use?
Archana says
Hi Sarah, Does it smell good to you? If it does it will be good. Once it completely cools down it will be yellow. Either ways it will be okay to use.
Anna says
I made ghee once and this looks easier!
Archana says
Thank Anna! homemade ghee is the best!!
Smitha B says
Hi Archana, first time IP user and i decided to start off with your ghee ;> Fingers crossed . Anyway my 15 minutes are up but there s still white solids in there. Are they supposed to brown ?
Archana says
Hi Smitha! So after you turn off your IP in 15 mins it still continues to cook for another 2-3 mins and that is when it will brown.
Smitha B says
Came out perfect.This is wonderful !!!!!
Archana says
Awesome Smitha! this is the only way I make my ghee now
Tina Patel says
Archana, Does the butter need to be in room temperature or straight from fridge is ok ?
Archana says
Hi Tina, straight from the fridge
Veena says
Very nice! Thank you for the recipe.
Archana says
You are welcome!
Samantha Piggins says
I have the instant pot ultra. What would the "normal" setting be? The options are low, medium, high and custom. Thank you
Archana says
I will be normal on Ultra
Samantha Piggins says
Mine does not have a normal feature. Do you have any suggestions?
Archana says
Normal is not a preset but is part of the sauté mode. In older models press sauté and then adjust and you will see the display toggle between normal, less and more. For newer models you press sauté and each time you press the setting will toggle
Andreid says
SAMANTHA PIGGINS (and others) - Aside from the Custom setting, Low, Medium, and High on the IP Ultra correspond to Less, Normal, and More on the older IP models. (The older models don't have a Custom setting, of course.)
Conclusion: When Archana refers to "Normal", this means "Medium" on the IP Ultra.
Archana says
Thank you for letting us know!
Andreid says
ARCHANA - On the IP Ultra, it would be "Medium". 😉
Archana says
Thank you for letting us know!
Kim Winnick says
What does using an Instant Pot add to this? Couldn't the same thing be done in a saucepan? Not sure I understand the need for the Instant Pot.
Archana says
Instant Pot adds the consistent timing, which I could not get on stove top.
Archana says
And yes, my blog also has the stove top recipe if you would like to try.