Ghee Plain Recipe

Melt butter

Place 1 cup unsalted butter and 1 tablespoon water (optional) in a medium heavy-bottomed saucepan. Use low to medium-low heat. Allow butter to melt gently without stirring; the water helps reduce vigorous foaming and scorching.

Simmer and separate

Once fully melted, the butter will begin to simmer steadily. Bubbles will rise and a white foamy layer will form on the surface. Adjust heat to maintain a gentle, steady simmer (not a rolling boil). Let the butter cook undisturbed for about 10–20 minutes. During this time the milk solids will separate and sink to the bottom while more foam forms on top.

Clarify and brown milk solids

Continue to cook until the bubbling subsides, the foam diminishes, and the milk solids at the bottom turn a light golden to light brown and emit a nutty aroma. This typically takes a total of 15–25 minutes depending on the stove and pan. Watch closely near the end so the solids do not burn; reduce heat if bubbling becomes too vigorous.

Strain and cool

Remove the pan from heat and let it sit for 2–3 minutes so residual bubbles settle. Line a fine-mesh sieve with 1–2 layers of cheesecloth (or use a coffee filter for a clearer ghee) and place over a clean, heatproof jar. Carefully pour the liquid fat through the filter to separate the browned milk solids. Discard solids once cooled.

Store

Allow ghee to cool to room temperature (it will solidify to a pale-golden, spreadable consistency). Seal the jar and store at room temperature in a cool, dark place for up to 3 months, or refrigerate for up to 1 year. Use a clean, dry spoon each time to avoid introducing moisture.