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Sari Yagh


To make ghee you need an unsalted type of butter. You should melt and simmer it. After the milk solids separate and sauté well, you should let it cools down well. Then you need to pass it from a filter. After pouring it in a suitable container, it is ready to use.
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Course: Breakfast
Cuisine: Persian
Keyword: Ghee
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 people
Calories: 112kcal


  • Unsalted butter as much as you will use in one year.


  • Slice the butter into one inch to one-inch cubes and pour them in a suitable-size saucepan.
  • Put the saucepan on the medium flame and let it melts entirely and reaches boiling point.
  • After it reached the boiling point, you shouldn’t leave it because it would overflow surly.
  • Keep stirring it.
  • As you are stirring it, the foam will come up, gather the foam regularly.
  • Let it simmer for 30 minutes.
  • After 30 minutes, you will see that the milk solids (Torta) are separating. Let it simmer for some more minutes.
  • When you notice that the Torta`s color is changing to golden yellow, your ghee is ready.
  • Turn down the flame, put it aside, and allow it to cool down.
  • After cooling down, pass it from a filter or a fine sieve been lined with layers of cheesecloths.
  • Pour it in a container preferably made of glass or steel for better storage.
  • It is ready to use.


Uniqop’s advice

  • The best quality ghee is the one made with cow made butter. It is also suitable for those who are in a loss diet because it has less fat.
  • As mentioned earlier, ghee is a bit pricy. Since the method of preparation is straightforward, so you can make homemade ghee at a low cost.


Serving: 14.5g | Calories: 112kcal