Ghee is clarified butter taken one stage further. Clarified butter stops as soon as the solids separate; ghee keeps going until those solids toast on the bottom and turn the fat nutty and golden. That extra few minutes is the whole flavour, and it's also what makes it keep for months without refrigeration.
The ratio1 lb butter, low heat 25 min, until the solids on the bottom are golden brown and it stops sputtering.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep2 min
Cook25 min
Makes1½ cups
CuisineIndian
Cost$
VegetarianGluten-free
Contains dairy
Make it vegan: use plant milk, oil, or a vegan cheese for the dairy.
The Ingredients — and where to get them
Cook for1servings
Unsalted butter
A pound. Cultured butter makes a noticeably better ghee. Salted butter makes the solids burn unevenly.
Melt gentlyLow heat, heavy pan, no stirring. It'll melt, then foam as the water boils off.
Let it sputter throughThe sputtering is water leaving. It's noisy for ten minutes, then quietens — that quiet is your first signal it's nearly there.
Watch the bottom, not the topThe milk solids sink and toast. When they're golden brown and the fat above is clear and smells like butterscotch, it's done. Another minute and it's burnt.
Strain hotThrough cheesecloth into a clean dry jar. Any water in the jar will spoil it.
Store at room temperatureSealed, out of light, it keeps three months on the shelf and a year refrigerated. It sets grainy and pale, which is correct.
Make it yoursCurry leaves, cumin seed or a cinnamon stick dropped in for the last two minutes and strained out makes an infused ghee. Garlic cloves toasted in it are worth keeping.
Can you make How to Make Ghee in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze How to Make Ghee? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make How to Make Ghee ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is How to Make Ghee gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is How to Make Ghee vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has dairy. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy.
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