A staple in every Indian household, rich-nutty ghee is a must for Indian cooking. Learn how to make ghee at home using the stovetop or Instant Pot. Enjoy unparalleled freshness and flavors while saving significantly on costs.
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The recipe was originally posted in March 2017 and has been updated with new photos and stovetop ghee instructions.
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 grass-fed Kerrygold butter, which results in ghee 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
- Since ghee has its milk solids removed, individuals with lactose or casein intolerances typically find it easier to digest. Ghee is endorsed by Ayurveda and is compliant with Whole30 and Paleo diets.
Why Homemade Ghee?
Although ghee is sold in many stores, it is very easy to make it at home, and 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 and is 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.
- 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 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.
Why I love 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
How to Adjust Instant Pot Ghee Cook Time
This recipe is written for butter that is refrigerator-cold. If the butter is warmer, it may cook faster than 10 minutes. Keep an eye on the butter as it melts, and as soon as the bottom starts to brown, transfer the inner pot to a trivet to cool. 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 Pot 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
- 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
- Milk solids collected in the strainer can be discarded. You can also add some sugar to it and enjoy it as a yummy treat or add it to dough when you make homemade Roti or Parathas.
- Does your ghee look dark or burnt? 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.
Nutrition
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Anumeha Taori says
Love this Ghee recipe! It has been now 2.5 years now that I have stopped buying ghee and making it at home instead.
Not sure why it took me so long to rate the recipe 🙂
Thanks Archana.
Lucy Boucher says
I have been using your recipe for years. Saved a lot of money! Thank you so much.
Ruth says
I can’t review because I don’t know if I over sautéed the butter. It’s cooling down and is getting lighter in color. It is not a light amber color but a little bit darker than your photos. My question is about the solids. They stuck to the bottom of the instant pot. I think they would have burned if I left on the heat. It does not smell burned. Can you tell me if I cooked it too long. I cooked it 10 mins because it was not doing what your photo showed it was doing at 8 or 9 mins.
Archana says
Hey! As long as it does not smell burnt you are good. It will lighten up a LOT as it cools down. Infact I love the extra cooked ghee, has awesome aroma.
Jon says
I just burnt my ghee with lots & lots dark solids stuck to the bottom of the Instapot! Fortunately, I learned that you can pressure cook water with soap & baking soda for about 3 minutes to be able to clean the insert. Next time will be easier, thanks for posting this great recipe.
Archana says
Dark solids only mean you have a perfectly cooked ghee. I bet it smells incredible. Although, yes the cleanup is needed and you found a good trick to clean it.
BS says
I used 4lb unsalted butter and was done in 32 mins. Just perfect.
Ritika says
I tried this recipe for making ghee! I can’t brag enough about it. This is probably the most easy and fuss free recipe. The instructions are so well mentioned along with the pictures. My ghee took a little more time to cook but I followed the picture on how it should look etc . Just to mention that I am very fussy to eat just grassfed ghee. I used to get store bought ghee in the States but here in London I couldn’t get a single brand that could satisfy me. This was so economical with 4 blocks of butter!! Thank you Archana ❤️
Mari says
I made the ghee as per your instructions. It doesn’t seem to be setting up, it’s a little bit runny after 24 hrs. Did I not cook long enough?
Used cold 16 oz kerrygold unsalted and cook 9 min. Is there anything I can do at this point?
Either way, had a great time. Thank you!
Archana says
Depending on the temperature if your kitchen/home the ghee may not fully solidify and its normal. As long as the ghee smells good, you are good to use it.
Fatima Iqbal says
Hi Archana,
Its my second time trying this recipe. First time it got burnt. This time I had been keeping a close eye but their were all bubbles and the centre didn’t get clear neither I was able to see the bottom of the pot. I just switched off and took out the pot. Here is the look so
Please comment about that and also is it normal for this froth to appear on the strained ghee. Thankyou
Archana says
Does the ghee look golden yellow after straining?
Fatima Iqbal says
Yes. It was golden yellow & the smell was amazingly nutty.
Fatima Iqbal says
Sorry I forgot to add pictures & now I’m unable to attach them
Archana says
Usually if it smells good, you are all good!
Aesha Desai says
This is my 1st time trying making ghee in instant pot, mind you I just purchased instant pot and don't even know how to use it much, but the instructions were so EASY , fuss free and smells amazing. Wondering why did I not try this sooner. Won't ever purchase ghee from stored anymore. Thank you so much.
Ridhi says
What saute setting for instant pot ultra? It has low medium and high setting only.
Archana says
medium setting
Sonia says
Im using 1 lb unsalted butter but even after 15 mins it still looks as in image 3.Do I have to close the lid in this process?
Archana says
You do not need to cover. Simply keep stirring for an additional 4 to 5 minutes.
neo says
using 16oz SALTED butter and the smaller instapot duo mini.
Noted some splattering - any tips? maybe used too much and need to only do 8oz at at time
turned off at 7mins, cool down and reheat for 2 mins and repeated cycle couple more times to reach image #4
Then let it cool ...my milk solids did not get as brown as yours.
anyways, thanks for the recipe
Archana says
Make sure you dry the Instant Pot insert before adding butter. Any excess moisture can cause splattering. Also, stir the butter a couple of times as it's melting. You can also use a splatter guard.
Geetha says
So going to try this! Miss the smell of home made ghee, takes me right back to my childhood. My mum mixes the slightly burnt solids with a few spoonfuls of hot rice - so yum!
Preet says
Hi dear i have seen your page recently and its wonderful . I want to ask if we want to buy this butter from where can we buy
Archana says
Irish Kerry Gold Butter is available in most US grocery stores. Some Costco stores also sell it.
Rashmi thakur says
It was so easy and fast in IP as compared to stove.
Tried first time, loved your all recipes
Archana says
Yes, def faster and consistent timings too!
Debbi Hook says
I have been making ghee stovetop for a while. I saw this link in a group and thought "what a great idea!!! Just finished my first batch. In the IP. I must say it went from light to dark in seconds. I still had a full ring of froth around the pan. I got the inner pot out and onto a trivit and decided to pour the whole thing into a small stainless pot so it wouldn't keep cooking. It didn't burn the milk solids but it was close. It is a deeper color than previous jars but it smells heavenly deep toasted scent. Just as I let the inner pot cool down, the remaining solids burned on the bottom. I used the nifty 3 minutes with baking soda, water, and a bit of Dawn. Hope that loosened it. I didn't get a burn notice. Soooo much faster. I won't go back to stovetop. Can you do more than 16 oz at once? Would love to do 3 or 4 pounds of butter. Don't want to risk burning that quantity though. Eek!
Archana says
I am so glad you liked the Instant Pot method. You can do 3 to 4 pounds of butter at a time. Just keep an eye towards the last few minutes and looks like you already know how to make it stop cooking instantly.
Jacob says
Hi. I did 3 lb for 23 minutes but the color hasn't changed at all. Can't see through it at all. Saute on normal. Does it usually take longer? I've wasted 8lbs of butter following other recipes. Trying hard to be successful this time. Lol
Jacob says
I have one more question. Is it ok if nothing sticks to the bottom of the pot but it still turns golden clear? There os no froth, just floating butter solids
Archana says
yes! It should have nutty aromas!
Archana says
Yes, it can take longer. Keep an eye on it until you start to see clear liquids. The bottom will start to get light brown and then you can turn off
Shalaka says
Hello Archana,
I have been making ghee for years on the stove top. I have been using Instant pot for the last 5 years but it never occurred to me to make ghee in IP until I saw your post. For one pack of Costco refrigerated Kerry gold unsalted butter (2 pounds) how much time would it take in a 3 qt IP? Your directions are detailed for a 6 qt IP. Would you be able to let me know for 3qt IP?
Thank you so much!
Shalaka
Archana says
Hi Shalaka! It will be the same time in 3 QT Instant Pot. As always watch the ghee for the last 5 minutes. Turn it off as soon as you see light golden bits at the bottom.
Penny says
How do you make it without an instant pot?
Archana says
Here is my stovetop recipe - https://ministryofcurry.com/homemade-ghee/
Susan says
Thank you so much for sharing this! I now prefer my ghee (thanks to your instructions) compared to the expensive store bought ghee.
Archana says
Hi Susan, I am so glad to read this!