Make some homemade ghee to use in your favourite dishes. Ghee lends a richness and buttery flavour, and can be heated to a high temperature without burning

  • Prep:10 mins
    Cook:20 mins
  • Easy

Nutrition per serving

  • kcal 128
  • fat 14g
  • saturates 8g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0.01g


  • 250g unsalted butter


  1. Heat the butter in a small, sturdy pan and cook over a low heat without stirring for 15-20 mins, or until the milk solids start to brown and the butter is golden. Turn the heat off and leave the pan undisturbed for a few minutes.

  2. Line a metal sieve with muslin or strong kitchen paper, and place over a heatproof bowl. Pour in the melted butter, taking care to leave the browned milk solids in the pan. Leave for a few minutes to drip into the bowl, then transfer to a jar. Because ghee has no moisture or milk solids, it will keep for up to three months at room temperature, but can also be stored in the fridge for extra longevity.

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