Learn how to make ghee at home with this simple recipe. Ghee, a type of clarified butter, is a versatile cooking fat commonly used in Indian cuisine.

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Step 1: Place the butter in a small, heavy-bottomed saucepan over medium-low heat. Allow it to melt completely.
Step 2: Continue to cook undisturbed until the butter separates into foam on top, golden liquid in the middle, and milk solids at the bottom.
Step 3: After 10–15 minutes, the milk solids will turn golden brown and the ghee will smell nutty.
Step 4: Skim off the foam from the top with a spoon. Remove from heat and let it sit for 1–2 minutes.
Step 5: Strain the ghee through a fine mesh sieve or cheesecloth into a clean glass jar, leaving the browned milk solids behind.
Step 6: Let cool, then cover and store at room temperature or refrigerate.

Ghee is shelf-stable for up to 3 months at room temperature and longer in the fridge.
Use it for high-heat cooking or as a flavorful butter substitute.