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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Busyb says
Why kerrygold?
Archana says
Makes the best ghee
B.B. says
I made 32 oz with 15 mins timer, I was watching it carefully but last min kids distracted and I felt it burnt, I removed insert from pot, and when I strained it the left over solids were brown and the strained ghee smells like caramel.. do you think it is still good ? And can I store it at room temperature?
Archana says
It will be good! It will lighten up as it cools down. And yes you can store at room temperature
Amy Robinson says
Do you sterilize your glass jars before storing your ghee in them?
Archana says
I just wash and dry them thoroughly
Sue says
Hi
Can you freeze ghee?
Thank you
Sue
Archana says
You can, but it does not go bad. I always have it at room temperature.
Sharan says
Thanks for the recipe Archana! This is the quickest ever I have made ghee! A little tip( from a grandma) for beginners - add 2 curry leaves towards the end and when they turn crunchy and are crackling, then that's the point that the ghee is done and you can transfer it (to avoid over browning).
Archana says
Hi Sharan! Thank you for the lovely feedback. And I agree curry leaves give a great flavor just make sure they do not have water and are completely dry before adding to the ghee.
VK Shah says
Perfect! I made the 8oz Kerry butter for 5 mins sure, then 1 min off. I was stirring the entire time. Ghee looks golden.
Archana says
That is great!!
Elizabeth says
Do you start with cold butter from the fridge or room temperature butter (or does it matter)?
Archana says
I start with cold butter. Cooking time will be little less for room temperature butter.
Mary Jane Harvey says
I made the ghee this afternoon but it's still liquidy. How long does it take to thicken?
Archana says
It will solidify overnight!
Mary Jane Harvey says
Whew! Thanks!
Priya says
How do you store yours and for how long will it last? Does it go bad after awhile? I remember my grandmother having homemade ghee at home, but I don’t remember how long it would stay good?
Archana says
Hi Priya! I store mine at room temperature. Does not go bad at all, just use dry spoon every time
Ritu says
Is that brand of butter ( irish kerrygold ) easily available in USA store?
Archana says
Yes! Most grocery stores carry it
Rekha says
After 9 mins..i switched off my IP.. my butter sticks are still small sticks..would they cook with the remaining heat?
Archana says
They will not! Was it 16 ounces on sauté Normal?? You need to cook until
The liquids are all clear
Pam says
Hi Archana!
I am so excited that I made ghee and it was so easy. Thanks for this wonderful (and time saving!) recipe.
My ghee is just cooking in the mason jar and I thought I saw a few solids in the bottom of the jar. Is this normal or am I being paranoid? Lol. I did use a fine mesh strainer. So just to be sure, I strained it again into another mason jar.
Thanks!
Archana says
Hi Pam! I am SO happy for you. And yes, have little brown bits at the bottom of the jar is totally ok and expected.
Ash says
HI Archana, I followed the same method and used kirklands unsalted butter. But I did not see black residue at the bottom instead it was white sticky residue left at the bottom. I poured ghee in the bottle. Do I have to boil it again?
Archana says
Yes, you may want to cook I. Sauté mode for another 2-3 minutes
Judi Barton says
My instapot doesn’t have a normal setting in sauté. But you can customize one. What would normal be on a degeee setting?
Archana says
Hi Judi, Please tell me which model do you have?
sam says
I tried twice with exact steps, and both times its turns in to a nutty smelling butter
Archana says
Hi Sam! Ghee is supposed to smell like nutty butter. It can be used to make curries, lentils and desserts
DeWayne Hartsoe says
I have a Model IPLUX80. When I press saute the number 30 comes up. If I press it more than once nothing happens. It just says 30. Is this the normal setting? Thanks DeWayne
Archana says
Hi! By default the setting is Normal, so you should be good. You can also try pressing the adjust button to see if the display changes.
Anthony Lopo says
Do not have any brown bits at the bottom. Does that mean I need to cook it longer?
Archana says
Yes, there should be a little bit of browning at the bottom.
Harsha says
I made ghee. 32 oz. It took 15 minutes. Came out good. Slow cook is too slow for me.
I needed fast to make Mohan Thaal. I used to make on stove top last 45 years. Now no more stove top. Thank you Archana
Archana says
You are welcome Harsha! I agree, I am not going back to stove-top method.
Laika says
Hi There, thank you so much for sharing this method of preparing ghee. I used double the quantity of butter for mine (unsalted and refrigerated). At 15 mins mark there were still some milk solids floating up top so I let it go couple more minutes but then the whole mixture turned all bubbly and rise almost to the top of the insert:( I turned my IP off and now it’s settled but dark in color. Is it safe to consume it, did I burn it ?
Archana says
Hi Laika, So the ghee continues to cook even after you turn off the Instant Pot. I am pretty sure its is safe to consume, infant it will be even more aromatic and nuttier. Just filter the brown solids and allow it to cool. Once cooled it will solidify and will be much lighter in color.
Monica says
Tried making this today and about 5 minutes in, the pot started splashing hot butter everywhere. I promptly turned it off and unplugged it. Any thoughts on what went wrong? I double checked and it was on Saute and the normal setting... I have the IP Smart.
Archana says
Hi Monica, Was the Instant Pot completely dry? Any moisture/water content can cause the butter to splatter as you heat it. You can keep a glass lid on it as it continues to cook. If there is already water content in the pot there is nothing you can do. the only way is to allow it to evaporate which means it will splatter. This also happens with stove top cooking. Also sometimes the butter if kept at room temps can have condensation around it which causes it to splatter when heated. I hope you are able to salvage the ghee. Please keep me posted.
Monica says
Thanks so much! It was dry but the butter had been out for a bit so the condensation could be the culprit. I read your notes about making it straight from the fridge after it had already been out some. Unfortunately I ended up tossing the result since it never fully solidified and since my daughter is allergic to dairy, I was worried there may still be milk solids that caused it. Thanks so much again for the response and I’ll try again without letting the butter cool at all.
Archana says
Yes condensation on the butter could be the reason. Also ghee sometime does not solidify at room temperature. You can keep it in the fridge for that. As long as you have browned bits at the bottom of the pot after cooking the butter you are good to strain and use the ghee.
Ami says
Thanks for this. Such a breeze in IP compared to stovetop.
Archana says
Thank you Ami! I am so glad you liked this method of making ghee.
smitha says
Love your book!! Wanted to give back to you, so here's an even quicker and easier way which doesn't require any stirring or babysitting whatsoever.
Put 1-2 pounds of Kerrygold unsalted in IP. 14 minutes, venting (not sealing), steam (+more). Ignore any burn warning (but I never get this with this recipe, my friend with IP lux got it but did fine ignoring it). Immediately do QR once the IP beeps and 14 minutes is over -- all the milk solids will be roasted and be at the top. Filter it immediately and get a nice light golden ghee.