How I make Ghee

Heat organic butter over low to medium heat, being careful not to burn, until all of the butter is melted.

Put the pan in the freezer for about 4 minutes to solidify the foam (containing casein) on top. You may need to chill it a few minutes longer if you’re making a large amount.

Pour through fine mesh strainer.

Tip: You can also line your mesh strainer with cheesecloth.
Please note: I can not personally guarantee that ghee you make yourself will be casein-free. I can only tell you that my family has never had any problems with our own home-made ghee, and we save a fortune making it ourselves.

Comments

  1. Stephanie says

    That’s so crazy how easy that is! I was expecting it to be a drawn out process :) I’ve never used ghee before but am gluten and dairy free so I’d be interested in trying this. What kind of consistency does it go to when it completely cools? Thanks!

  2. says

    Stephanie, You’re welcome! When it cools it becomes more stiff, even at room temperature.

    Shelly, I always make it fresh for a recipe (like the small amount I made in the video) so it gets used right away. But people usually keep ghee at room temperature, not in the refrigerator.

  3. says

    Awesome Kelly… I had no idea it was that simple. Your site has provided countless opportunities for my wife and I to have fresh made from home products which I longed for many years but had no idea how to create.. Thanks so much for “The Spunky Coconut”!!

  4. Jennifer R. says

    wow, that is so easy, Kelly! Thanks! My pediatrician makes hers in the crock pot (a larger amount). Have yet to try it :)

  5. Marissa says

    It truly is amazing how simple and easy cooking healthy can be. Being gluten-free for the last three months, I’ve come to realize that it is truly about getting back to the basics and making these things ourselves! and the beautiful thing is, a lot of these these we can make in bulk for the week and they keep for a good amount of time.

  6. says

    Hi Kelly, I am interested in trying this for my son. Did anyone in your family have any reactions to dairy previously ie) hives, swelling. The reason I ask is my sons reaction to dairy is quite severe and I am afraid to try incase of a reaction. I know you cannot guarantee Casein free but any reactions you know of?

  7. says

    I don’t know a lot about ghee, and casin and what it all means. I guess the casin is not so good and should be removed for people with stomach problems and/or allergies.
    I would love to continue to learn more. I love your site and books, etc.
    Thanks, Evelyn {suffering from many aliments.}

  8. says

    I don’t know a lot about casin, ghee, etc. I guess it is not so good for people with stomach problems, and allergies. I hope to learn more.
    I love The Spunky Coconut, and everything you do. Thanks, Evelyn

  9. Barbara B. says

    This may seem like a no brainer question, but is ghee the same as “butter oil”? Thanks so much for simplifying everything!

  10. says

    I made this and I didn’t have near as much casein come off. there are white dots in it and I assume its casein even though I have strained it twice? can I re-boil it? Any ideas so I don’t have to waste 3 sticks of organic butter? :/

  11. says

    Hi, Kelly. I love your blog, your recipes, cookbooks and actually came back to re-read see if you had found any prenatal info so please don’t be too hurt. I don’t know how I landed on this ghee post, but this is technically clarified butter. Ghee is cooked longer but not to the point of browning the butter. The medium and low heat are right, but it should foam up with the white bubbles first and then bubble up again with transparent bubbles. This eliminates extra water and the proteins and sugars. I found good pictures since I don’t have a post on this. It has a unique nutty aroma and tastes great on veggies. It’s ok to do a pound of butter or more. A pound fills an 8 oz jar and you always dip into it with a clear, dry spoon. Moisture will ruin your ghee. Hope that helps. I know you are pretty adventurous with food so this will get any Asian recipes with ghee closer to that restaurant or homemade taste (if you have Indian friends). :)
    http://justhomemade.net/2010/10/27/homemade-ghee/

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