Updated 1 August 2026 · Written by Daniel Wright
To make ghee, simmer unsalted butter over low heat until the water evaporates and the milk solids sink and turn golden brown, about 15 to 20 minutes. Strain the clear golden fat through a fine cloth or sieve, leaving the browned solids behind. The result is a nutty, shelf-stable cooking fat with a high smoke point.
Simmer unsalted butter on low 15 to 20 min until the milk solids brown, then strain off the clear golden fat.
The Method
- Melt unsalted butter in a pan over low heat.
- Let it simmer gently as it foams; the water evaporates and milk solids sink.
- Continue until those solids turn golden brown and smell nutty, about 15 to 20 minutes.
- Strain the clear golden liquid through a fine sieve or cloth, discarding the solids.
Ghee vs Clarified Butter
Ghee is clarified butter cooked a little longer, so the milk solids brown and give it a richer, nuttier flavor. Removing the milk solids raises the smoke point and lets ghee keep at room temperature. Store it in a clean, airtight glass jar. Simmer in a heavy saucepan.
Frequently Asked Questions
What is the difference between ghee and clarified butter?
Ghee is cooked longer than clarified butter, so the milk solids brown and add a nutty flavor before being strained out, giving ghee a richer taste.
Does ghee need to be refrigerated?
No. Because the milk solids are removed, ghee is shelf-stable and keeps at room temperature in an airtight jar for months.
