by Elliot Bernstein


Servings Yields about 1½ cups

Active Time:

~1 min

Total Time:

~1 hour 14 min

About this Recipe

Elliot Bernstein originally created this as a Custom Cook. It quickly became one of the most requested recipes, so we added it to the Brava recipe library! A few notes from Elliot: Brava enables you to make homemade ghee with ease. Nothing is easier! Or faster! Or tastier! Ghee is clarified butter that has been cooked a bit longer to remove all the moisture. Additionally, the milk solids are browned in the clarified butter (a result of the Maillard reaction) and then removed with a strainer. The ghee smells like butterscotch and has a light brown color and rich, buttery flavor. Ghee can be stored at room temperature for up to 6 months.


  • 1 lb butter (preferably grass-fed like Kerrygold®)

From Your Pantry



Brava loaf pan

fine-mesh strainer

glass mason jar or other glass jar with tightly-fitting lid

Nutrition Information

Allergens: Milk


  • Chef's Picks
  • Vegetarian
  • Whole30®
  • Gluten Free
  • Indian
  • Keto
  • Loaf Pan
  • Seasonings
  • Single Ingredient Cooks
  • Weekend
  • Weeknight
  • Year Round

  1. 1

    Make ghee

    • Place butter in Brava loaf pan.
    • You do not need to cut butter into small pieces.
    • Slide loaf pan into top shelf and press green button to begin cooking.

  2. 2

    Strain ghee

    • When your ghee is done, allow to rest in Brava for at least 1 hour, preferably 2 hours. This allows milk solids to settle and ghee to cool to a safe handling temperature.
    • It’s normal to see darker milk solids at the bottom and lighter milk solids floating on top.
    • Slowly strain ghee into glass jar, leaving as much of milk solids in pan as possible.
    • Cover tightly with lid and store refrigerated or at room temperature.