Ghee | Clarified Butter

According to my Curry book, the process of clarifying butter to produce ghee makes it an excellent cooking medium able to withstand high temperatures and constant reheating. It also prevents it from going rancid, an important consideration in hot countries. Head straight on to the recipe ♥


There is a saying that the wind is born in Gordons Bay. I’m sure a lot of places can lay claim to this, but in the past week the wind had been extremely strong where I live. The south easter should send rain up to Gauteng where my parents reside, but that has not happened. The country is in the grips of a terrible drought and we are in heat wave season. We’ve had temperatures of over 30° Celsius for days on end. The wind off the sea should help cool the air down but all it is doing is heating the air even more, and blowing a lot of dust into the house and pool. With the heat has come fires. Not nearly as bad as I have seen in Australia, but bad enough. The wind had blown the smoke over the mountain and the air is even hotter. I remain grateful for the fire fighters who are battling the heat to ensure loss of properties is kept to a minimum. Our dams are not very full and water is needed to put out the flames. It’s a dire situation and all one can hope for is the wind to die down and the rain to come. The heat is better to live with than the threat of the fire hopping over and burning the fynbos above where we live. In this weather I do very little cooking. But it is good to know that if I do feel like standing in front of the hob I can use my ghee which has a unique rich, nutty taste.

Ghee | Clarified Butter

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5 from 11 votes

Ghee | Clarified Butter

Ghee is commonly used in North Indian cooking
Recipe Category: Asian
All Rights Reserved: adapted from Curry page 26


  • 250 g unsalted butter


  • Place the butter into a heavy bottomed sauce pan
  • Allow the butter to come to a gentle simmer over a medium temperature
  • Leave to simmer for 30 minutes, skimming any scum off the top after 20 minutes
  • Carefully strain the clear clarified butter into a sterilized glass jar
  • Discard the milk solids which have formed on the bottom of the pan
  • Leave the ghee to cool and store in a cool, dark place

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What I blogged January 21:

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