Pronounce it: gee

The Indian version of clarified butter (ie a butter that has had its milk solids removed, making it clear), ghee was traditionally made with butter made from water buffalo milk. Today, cow's milk butter is commonly used. As it's heated for longer, ghee has a stronger, nuttier, flavour and darker colour than standard clarified butter. Its high burning point (higher than that of clarified butter) means it's good for frying.

Choose the best

The best commercially made ghees are thought to come from Holland. Scandinavia and Australia also produce ghee of a good quality. It is packed in cans or jars.

Prepare it

Canned or jarred ghee is ready to use straight away. To make your own ghee, melt 500g cubed unsalted butter in a pan and, stirring continuously, bring to the boil. Leave it to simmer for around 30 minutes. Then take it off the heat and skim off the scum that will have risen to the top. Leave it in the pan to cool - this will take around two or three hours. Then put it in a clean container and seal tightly. Throw away the sediment that will have collected at the bottom of the pan. The ghee will keep in the fridge for around six months. You can also make flavoured ghee by adding spices such as cumin or ginger to the butter at the start of the cooking proccess.

Store it

As the milk solids have been removed, ghee doesn't go rancid as rapidly as ordinary butter does, so refrigeration is not so essential. However, it will extend its life, so it's worth keeping opened shop-bought ghee or homemade ghee in the fridge.

Cook it

Use to fry ingredients for any Indian dish, especially meat dishes.


Try vegetable oil or sunflower oil.

You may also like

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.