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KEVIN'S KITCHEN Homemade ghee uses only one ingredient but you need to follow my instructions carefully


Homemade ghee

Homemade ghee

Homemade ghee

The difference between ghee and clarified butter is very slim. They are both butters melted to a different degree to separate the milk solids from the butter fat, so both can be used interchanagbly. Ghee should have a little stronger, nuttier flavour than clarified butter.


  • 250g butter, diced


  1. Line a sieve with a few layers of cheesecloth and set over a large heatproof bowl.
  2. Place the diced butter in a medium saucepan. Heat the butter over a very low heat until completely melted.
  3. Allow the butter to simmer over the low heat. As the butter bubbles and splutters, a foam (whey proteins) will begin to rise to the surface.
  4. Use a metal spoon to carefully skim the surface (do not stir the butter) and remove the foam into a small bowl during the entire cooking process. This allows you to see the butter and watch it more carefully. Don't throw out the foam as it can be stirred into sauces, tossed with pasta, etc. Adjust the heat as necessary.
  5. Once the foam dissipates (time will vary depending on the quality and quantity of butter) and the butter starts spluttering, continue to cook the butter just until the milk solids begin to caramelize and turn golden brown on the bottom of the pan.
  6. It will be slightly more golden in colour than clarified butter, and should just begin to have a light nutty fragrance.
  7. Remove the butter from the heat immediately, before it turns into brown butter.
  8. Place the saucepan in a bowl of ice water to help stop the cooking process.
  9. Allow it to sit for a few minutes, skim any remaining foam that rises to the surface, and carefully pour the butter through the cheesecloth-lined sieve, so that the cheesecloth catches the milk solids.
  10. Allow the butter to cool before transferring to a heatproof jar or container.
  11. Use immediately or store in the refrigerator, where it should keep for a month or two.

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