Ghee
26 oz
Yield
80%
Cost
$10
80% yield from 32 oz butter
6.4 oz
40 min
$10
$0
Inputs
Result
2 lbs = 32 oz butter. 32 × 0.80 = 25.6 ≈ 26 oz ghee. Cook time = 20 + (2 × 10) / 1.5 ≈ 33 min. Cost = 2 × $5.00 = $10.00.
Inputs
Result
4 sticks = 16 oz. 16 × 0.84 = 13.4 ≈ 13 oz. Cost = (16/16) × $7.00 = $7.00.
One pound (16 oz) of unsalted butter yields about 12.8 ounces of ghee, an 80% conversion rate. The remaining 20% is milk solids and water that are removed during clarification. European-style butter yields more (84%) due to higher butterfat content.
| Butter Type | Yield % | Ghee per Pound | Price/lb |
|---|---|---|---|
| Unsalted | 80% | 12.8 oz | $5.00 |
| Salted | 78% | 12.5 oz | $4.50 |
| European | 84% | 13.4 oz | $7.00 |
| Cultured | 82% | 13.1 oz | $8.00 |
Making ghee takes 20–40 minutes depending on batch size. One pound takes about 30 minutes: 5 minutes to melt, 20 minutes of gentle simmering to separate milk solids, and 5 minutes to strain. Larger batches take proportionally longer.
Yes, significantly. Store-bought ghee costs $12–$20 per 16-oz jar. Making it from unsalted butter at $5/lb costs about $6.25 per 12.8 oz of ghee. Even using premium European butter at $7/lb, homemade costs about $8.35 per jar — still 30–50% cheaper.
Ghee is cooked longer than clarified butter. Clarified butter simply removes milk solids, while ghee browns the milk solids before straining, giving it a nutty caramelized flavor and higher smoke point (485°F vs 450°F). Both are lactose-free and shelf-stable.
Read our guide
Read our guide
Read our guide
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Last Updated: Mar 19, 2026
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