Total Time:
12 min
1 min
11 min

Slightly less than 1 pound of ghee

  • 1 pound butter

Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.

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Kim-Chee - K's way

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    Alton, though I admire you greatly, you blew it on this simple recipe. Following your directions, I ended up with a brown ghee-ish liquid, even though the milk solids did not burn. The science of food has immense value, but the art and craft of long-tried methods will win out every time. Remember: Practice! Practice! Practice!
    If you follow this recipe, you will burn your ghee. Instead, try this: melt your butter in the saucepan on LOW heat until it is completely liquified. Then turn up the heat a LITTLE so you can get a slight and steady boil going, bringing the heat back down if necessary. Coast right there for a little bit, scooping the white stuff as it rises to the top. Once you see the milk solids on the bottom of the pan turn a nice toasty brown, take your ghee off the heat and pour it into your heatproof container, using cheese cloth to strain it, of course. The perfectly toasted bits at the bottom of the pan are what give the ghee that pleasant nutty aroma/taste, making it distinct from clarified butter. Best of luck!
    You are absolutely right! Found your method so helpful.
    yes this is the correct way. Skiiming is important
    You forgot to mention that the boiling butter shoots globules of fat in all directions. This can be messy and painful. The mixture did not turn golden brown however my tolerance for pain may be at fault.
    I've been making clarified butter all my life. "The Galloping Gourmet" used it all the time on his show and demonstrated how to make it many times. Hearing about 'Ghee' and not knowing what it was I checked it out, I was surprised to see that it's nothing but the clarified butter I grew up with. Try it, it's the greatest.
    F-f-f-fabulous! Great eaten on its own!
    First time I ever made Ghee and it turned out perfect
    Do NOT use Med/High heat while bringing the butter to a boil. It will simmer on low heat after coming to a boil using Med heat. I just wasted 1/2 pound of butter and spent 15 minutes scraping burned bits off the bottom of my beautiful Chasseur heavy saucepan. Boooo!
    This is awesome,goes great with steamed crab legs,lobster,clams etc 
    Perfect! Never used ghee before but a recipe called for it. This was so simple to make. Thanks Alton!
    This stuff smells so good you could dab it behind your ears. Tastes good too. So easy and so worth it. Two notes though; use unsalted butter and the ghee is the liquid that drips into the bottom of the container. If you are anything like me, you might have to ask. I looked it up to make sure. Don't laugh... I've never made Indian food before so had no idea what ghee was and couldn't find it at the store. Thanks Alton!
    I followed Alton's recipe and it turned out perfect! Bye the way, I LOVE ALTON BROWN. He knows his stuff. BEE HEALTHY.
    This is basically brown butter without the tasty browned bits. Very easy and versitile. Just make sure you keep an eye and not let it get too brown, strain through cheesecloth and let cool to solid form again.
    I made ghee after reading several recipes. Using 1 pound unsalted butter, I melted it in a heavy aluminum pot which is 1/2 of my pressure cooker. Over a slow flame, I cooked it 20 minutes without stirring but moving the pot around a bit. After 20 minutes I turned flame off and took a small tea strainer, put a piece of cut down coffee filter in it and poured in the hot mix. It was clarified, I put it into a mason jar and it came out perfectly. Keep this butter on a very low flame and be patient. It will come out fine.
    I made this tonight, and since I've never had Ghee, or even knew what it was, I think mine turned out very well. I followed the recipe just as it was, and maybe boiled a couple minutes more than the recipe. It strained beautifully, is a nice golden color (like I said, I don't know what it's suppose to look like, and it tastes amazing. I can imagine this being a nice thing to put on veggies or pasta and rice. Even popcorn!!
    OMG...I just wasted sticks of butter. Med/High heat is way to hot. The butter is burnt...wish I had read the reviews that said to simmer for 45 minutes before I wasted all this butter.
    No joke. It does need to simmer for 40-50 minutes, until the solids become a deep tan color and the smell changes to nutty. Otherwise all you make is clarified butter. Which is good, but it's not ghee. 
    I have been making ghee with both salted and unsalted butter. Actually the salted butter works better. All of the salt ends up in the residue on the bottom, none in the ghee. The residue becomes incredibly salty. And it usually curdles on the bottom in one big lump so you can even get away with not straining at all. The unsalted butter generally results in a fine sediment that needs to be strained out.
    Alton scientific. 
    Previous review wrong, wrong very wrong! Simmer for 45 minutes? Joking da?
    After the initial boil, you must turn the heat down to the lowest possible point and simmer for 45 minutes without letting the solids turn more than a light golden brown. This gives ghee its distinct, nutty flavor.
    I saw someone else's comment about using a coffee filter, so, after preparing per Alton's instructions, I put a coffee filter in a mesh strainer and it worked perfectly. Takes a little while to strain through completely but removed all of the solids.
    Just want to add to the comment about using unsalted butter. The ghee that I've bought is made from unsalted butter and other recipes that I've found list unsalted butter as the ingredient. That's it.
    Tonight I needed to make a batch of ghee for my kitchen use. I remembered that Alton gave a very simple and quick recipe on this episode and I was amazed. But I did not care for all the bits of whey floating in the fat portion itself that needed to be strained. Even with using a fine strainer there is more sediment than I like in my ghee jar. My process is different in that I bring to melting point then put the pot on a very low heat for about 45 minutes until the milk solids fall to the bottom of the pot and then I use a baster to suck the clarified fat off the top. I use my ghee for sauteeing and scrambled eggs and such. It is very yummy.
    I used unsalted butter and have a small kitchen so I kept a close eye on this since it was the first time I ever made clarified butter, otherwise known as ghee. Once it started browning I turned off the heat. It was beautiful. Lovely. And perfect for great seafood. Hum hum hum.
    I have sort of a touchy electric stove. I ended up burning it twice before it came out right. Keep a close eye on that stuff while it's bubbling away!
     And don't add garlic to it until the end -_-
    Here's a more informative recipe:
    Made great ghee, easily. Good recipe, easy to follow.
    this was so easy and so good for snow crab, lobster, even shrimp, yumm
    I don't know about others but I use salted butter and it works great. I did find that my small sauce pan is too small and now I have a big mess. The butter does foam up quite a bit so make sure you leave room in the pan. I love the flavor and makes a better presentation especially if you serve it in clear bowls.
    I rated a 5 only because I did not want to change the current rating on this recipe, but have not tried it. I missed the episode on this and want to know if he is using salted or unsalted butter. I would think salted, but you just hardly ever use the stuff for anything. I think it needs the salt for flavor here though....input?
    I have alway loved butter but never have I tasted this good. I used on crab legs and the only problem was, they disappered to fast.
    Just made this...only had a coffee filter to use and at first I thought I had burned it but it's beautiful!!! Couldn't be happier, especially since my grocery had king crab legs on sale...half price!!
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    Recipe courtesy of Guy Fieri