How to Make Clarified Butter (Ghee)


How to Make Clarified Butter (Ghee) easily and quickly. 

It’s a wonderful fat that deserves to be a staple in every keto, low carb, or carnivore home.

But of course, anything remotely (and genuinely) good for you is usually very expensive to buy read-made, and ghee is no exception.

So today, I’m sharing a simple method for making this healthy fat at home, with just a few basic tools, and a few simple steps.

Clarified Butter v Ghee

They are very similar and therefore often used interchangeably. The only difference being that Ghee needs simmering at a lower temperature for longer, until milk solids caramelise, which gives it a nuttier flavour.

Ghee was created to prevent butter from spoiling during warm weather, and has been a centuries-old favourite in Asian cultures for both culinary and therapeutic purposes.

Difference Between Clarified Butter (Ghee) and Butter

Clarified Butter (Ghee) has a higher fat concentration than butter, as water and milk solids have been removed. Unlike butter, it does not require refrigeration and can be stored at room temperature for several weeks. In fact, like coconut oil, it will turn solid when chilled.

In terms of nutrition, there’s hardly any difference between the two. However, Ghee is completely devoid of lactose (a milk sugar) and casein (a milk protein). For people affected by these dairy components, Clarified Butter (Ghee) is the better choice.

How to Make Clarified Butter (Ghee)

How to Use It

It’s an excellent substitute for butter, and you use it in exactly the same way.

However, you may want to be a little conservative with quantities, compared to butter. In my experience, 50-75% clarified butter equates to 100% of butter. So the one thing to remember is: use less than you think you need.

The smoke point of Clarified Butter (Ghee) is 250°C (485°F), which is substantially higher than butter’s smoke point of 175°C (350°F). Therefore, when cooking at very high temperatures, it has a distinct advantage over butter.

That said, the slight sweetness of butter makes it a better choice when cooking or baking at lower temperatures.

How to Make Clarified Butter (Ghee)

It’s an easy and quick process. All you need to do is simmer butter until the white froth turns golden, strain, and transfer into a glass jar with lid. Your liquid gold is ready in just 10 minutes.


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How to Make Clarified Butter (Ghee)

How to Make Clarified Butter (Ghee)

This liquid gold is an incredibly useful and healthy fat. It's super easy to create in your own kitchen and way cheaper than buying it ready-made.
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Course: Make your Own
Diet: Asian, Carnivore, Gluten Free, Keto, Low Carb
Keywords: butter, clarified butter, ghee, healthy fat
Prep Time: 0 minutes
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 160 g


  • 200 g butter


  • cube butter into a small saucepan and place over high heat.
    200 g butter
  • swirl the pan or stir until the butter has melted and starts to simmer.
  • now reduce the heat to medium and let the butter simmer gently.
  • you will see the milk solids separate and form a white froth.
  • about 10 minutes later, when the froth turns yellow and the liquid underneath is a rich golden colour, remove from heat.
  • let it cool a little, then place a fine mesh strainer over a jam jar and pour the liquid in; discard the frothy milk solids.
  • wait until completely cold before sealing your jar.


Refrigeration is not necessary. Best stored at room temperature in a cool and dark place.


Serving: 100g | Calories: 878kcal | Carbohydrates: 0g | Protein: 0g | Fat: 98g
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