Clarified Butter vs Ghee: How to Make Both

Clarified butter and ghee are both forms of pure butterfat, made by simmering butter to remove water and milk solids. The key difference is that ghee is cooked longer, giving it a nutty, caramelized flavor, while clarified butter has a cleaner, more neutral taste. Both have a high smoke point, making them ideal for sautéing, frying, and roasting without burning.

Ingredients

1 lb (454 g) unsalted butter, cut into 1-inch cubes (for clarified butter)
1 lb (454 g) unsalted butter, cut into 1-inch cubes (for ghee)
Optional: 1 pinch of salt (only if you prefer salted ghee; omit for traditional ghee)

Instructions

Melt the butter: Place the butter cubes in a heavy-bottomed saucepan (2-3 quart capacity) over medium-low heat. Stir occasionally with a wooden spoon or heatproof spatula until the butter is completely melted. Do not stir vigorously; you want the milk solids to settle undisturbed.
Simmer and skim (for clarified butter): Once melted, the butter will foam. Continue cooking over medium-low heat. Use a spoon to skim the white foam from the surface as it forms. After about 10-12 minutes, the foam will subside, and you’ll see clear yellow liquid with white milk solids settled at the bottom. Do not let the milk solids brown.
Strain (for clarified butter): Place a fine-mesh strainer lined with several layers of cheesecloth over a heatproof glass jar or bowl. Carefully pour the hot butter through the strainer, leaving the milk solids in the pan. The resulting clear, golden liquid is clarified butter. Discard the solids.
For ghee – continue cooking: If making ghee, do not skim the foam. After the butter melts, let it simmer gently over medium-low heat without stirring. The foam will rise, then subside, and the milk solids at the bottom will begin to turn golden brown. This takes about 15-20 minutes from the start. Watch carefully – the ghee is done when the solids are a deep amber color and the liquid is clear and golden, with a nutty aroma.
Strain (for ghee): Remove the pan from heat. Let it cool for 2-3 minutes (so the solids settle). Strain through the cheesecloth-lined strainer into a clean, dry glass jar. The solids will be brown and toasted; discard them.
Cool and store: Let the clarified butter or ghee cool completely to room temperature before covering. It will solidify as it cools.

Tips

Use unsalted butter: Salted butter can cause the ghee to have a slightly different flavor and may leave a salty residue. Unsalted gives you full control.
Don’t rush the heat: Keep the heat at medium-low. High heat will burn the milk solids before the water evaporates, ruining the batch. Patience yields a clean, clear product.
Cheesecloth is essential: A fine-mesh strainer alone may let tiny solids through, which can burn later. Use a double layer of cheesecloth or a very fine nut milk bag.
Store in a dry jar: Any moisture in the storage container will cause mold. Make sure the jar is completely dry before pouring in the hot fat.

Serving Suggestions

Use clarified butter for dipping lobster, crab, or artichokes – its clean flavor lets the seafood shine.
Ghee is excellent for Indian dishes like dal, biryani, or saag paneer, where its nutty depth enhances spices.
Both work perfectly for frying eggs, pancakes, or grilled cheese at higher heat without burning.
Drizzle ghee over popcorn or roasted vegetables for a rich, buttery finish.

Variations

Brown butter (beurre noisette): Cook the butter a bit longer than ghee until the solids are dark brown and the aroma is intensely nutty. This is a French variation, not ghee, but delicious.
Spiced ghee: Add a few black peppercorns, a cinnamon stick, or a bay leaf to the butter while simmering. Strain them out before storing. This pairs well with savory dishes.
Garlic-infused clarified butter: Add 2-3 smashed garlic cloves to the butter during the last 5 minutes of simmering for clarified butter. Strain out the garlic. Use for seafood or bread.
Vegan alternative: Use coconut oil or a high-quality vegan butter substitute, but note the flavor and smoke point will differ significantly.

Storage and Reheating

Room temperature: Both clarified butter and ghee can be kept in an airtight container in a cool, dark pantry for up to 3 months. They are stable because the water and milk solids are removed.
Refrigerator: For longer storage, refrigerate for up to 6 months. Cold storage is not necessary but can extend shelf life.
Freezer: Freeze in ice cube trays for up to 1 year. Transfer frozen cubes to a zip-top bag. Thaw in the refrigerator or use directly in hot pans.
Reheating: If refrigerated or frozen, scoop out what you need and melt gently over low heat or in the microwave in 10-second bursts. Do not overheat, as it can burn.

Frequently Asked Questions

Can I use salted butter? Yes, but the ghee will have a slightly saltier taste and may leave a fine salty sediment. For traditional ghee, unsalted is preferred.

Why did my ghee turn out cloudy? Cloudiness usually means water remains. You likely didn’t simmer long enough. Reheat the ghee gently for a few more minutes, then strain again.

Can I make ghee from clarified butter? Yes, you can reheat clarified butter and continue cooking until the milk solids brown. However, the flavor will be less complex than making ghee from scratch.

Is ghee lactose-free? Ghee contains only trace amounts of lactose and casein, as most milk solids are removed. Many people with lactose intolerance can tolerate it, but those with a severe dairy allergy should consult a doctor.

What is the smoke point? Clarified butter smokes at about 450°F (232°C), and ghee at about 485°F (252°C). Both are much higher than regular butter’s 350°F (177°C).

Can I reuse the milk solids? The browned milk solids from ghee are sometimes added to mashed potatoes or baked goods for extra flavor, but they are not shelf-stable. Use them immediately or freeze.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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