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Ghee - Clarified Butter

  • Melt two pounds of unsalted butter in a heavy saucepan over medium heat;
  • Simmer uncovered for 30 to 45 minutes whilst skimming the foam from the top;
  • Remove from heat when curds on the bottom turn light tan and ghee is light golden;
  • After 5 mins remove any solids from the surface;
  • Strain through fine messed tea strainer or 4 layers of muslin cheese cloth.

Oven method
Approximate times:
2 kilos (5 lbs) = 1 hour
15 kilos = 6 hours

  • For each 2 kilos (5 lbs) of ghee allow 1 gal pan size;
  • Place butter in a heavy-bottomed, thick-walled pan;
  • Leave uncovered and undisturbed in oven at 350°F until solids on surface are crusty;
  • Skim and save the surface layer;
  • Ladle/decanter clear ghee from fatty solids on bottom;
  • Store guee in sealed jars;
  • Ghee solids can be used in many recipees.


To each 5 lbs butter before cooking add:

  • 3 in piece of peeled and sliced ginger root;
    • Use for deep fried pastries.


  • 4 tbsp cumin;
  • 10 fresh or dried curry leaves.

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