Ghee – Clarified Butter

Ghee is made of butter, but it doesn’t contain any humidity nor protein which are typical ingredients of butter. That’s why it’s been called: Clarified butter or Ghee (its Indian name).

It has many benefits like High Smoke Point so it’s great for fryings because it doesn’t burn quickly and become cancerogenic, it’s easier to digest because the butter protein called casein is been removed. Moreover, it’s delicious anyway. Just like butter.


1kg/35oz butter, I had 5 packs of butter each 250g


1- Put the butters in the pot on medium high heat
2- Let them melt completely
3- Let it boil, look at the foam carefully, at the end it should almost disappear!
4- The foam color is changing a bit
5- The foam becomes thiner and we see clearly the pure yellow color of greasy part
6- We are almost done! at this point the foam has almost disappear now we should pour the ghee in a contains to cool down
7- Pour the Ghee though a strainer into the container
8- It’s important to use strainer to avoid foam remaining enters to the Ghee
Ghee or Clarified Butter is ready and is still warm
Ghee in the next day, ready to be used
5/5 (3 Reviews)


  1. Sohail k September 20, 2017 at 3:37 pm

    Hello Bahareh Jan.
    Thank you very much.
    I don’t have Facebook but I will appreciate if you email me your new recipe please.
    I am in Canada and Farzaneh joo. Shared it with us.

    1. Bahareh September 24, 2017 at 2:50 pm

      Hello, Sohaila Jan
      Sure, thanks for the interests.

      You may also find some interesting recipes in homepage if you click on this link:

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.