Dairy & Eggs
Ghee (Clarified Butter) Conversion
Ghee (Clarified Butter) weighs 218g per US cup.
| Amount | Grams | Ounces |
|---|---|---|
| 1 cup | 218.0 g | 7.69 oz |
| 1/2 cup | 109.0 g | 3.84 oz |
| 1/4 cup | 54.5 g | 1.92 oz |
| 1 tbsp | 13.6 g | 0.48 oz |
| 1 tsp | 4.5 g | 0.16 oz |
| 100 g | 100.0 g | 3.53 oz |
Need a different amount? Use the full Ingredient Converter tool.
Ghee weighs 218 grams per cup, lighter than regular butter's 227g, since ghee is butter that's been slowly simmered to evaporate its water content and separate out its milk solids, leaving behind nearly pure butterfat — a purity that also gives ghee a significantly higher smoke point than regular butter, making it more suitable for higher-heat cooking.
Ghee has deep roots in Indian and South Asian cooking, used both as a cooking fat and in religious and ceremonial contexts across Hindu tradition — a role and history considerably older and more culturally significant than its more recent popularity in Western kitchens as a "clarified butter" alternative might suggest.
Because ghee's milk solids and water have already been removed, it's shelf-stable at room temperature for a meaningfully longer stretch than regular butter, and it's often better tolerated by people with mild dairy sensitivities, since much of the lactose and casein (concentrated in the removed milk solids) is gone by the time the butter finishes clarifying into ghee.
A clean, dry spoon used each time helps prevent introducing moisture that could shorten its otherwise long shelf life.
A small, well-sealed jar kept near the stove is a common, practical setup given how often ghee gets used and how stable it remains even outside the fridge.
It is a traditional ingredient in Ayurvedic cooking and medicine, valued in that tradition for properties well beyond its use as a simple cooking fat in Western kitchens.
Making ghee at home from regular butter is a straightforward process — simmering butter until the milk solids separate, sink, and lightly brown, then straining them out — and many home cooks who use it regularly find it more economical than buying it pre-made.
Its nutty, slightly caramelized flavor from the browned milk solids makes it a popular finishing drizzle over dal or rice in Indian cooking, used both as a cooking fat and as a last-minute flavor addition.
How long does it last?
Storage & shelf life →
Frequently asked questions
Is ghee the same as clarified butter?
Closely related but not identical — both remove milk solids and water from butter, but ghee is simmered longer, allowing the milk solids to brown slightly before straining, giving ghee a deeper, nuttier flavor than plain clarified butter.
Why does ghee have a higher smoke point than butter?
Its milk solids and water content, the components in butter most responsible for burning at lower temperatures, have already been removed, leaving nearly pure butterfat that can tolerate higher heat before smoking or burning.
Can people with lactose intolerance eat ghee?
Many tolerate it better than regular butter since most of the lactose and milk proteins are removed with the milk solids during clarification, though ghee isn't guaranteed to be entirely free of trace dairy, so genuine dairy allergies still warrant caution.
Does ghee need refrigeration?
Not necessarily — its lack of water and milk solids makes it considerably more shelf-stable at room temperature than regular butter, though refrigeration extends its already long shelf life even further.
Can ghee substitute for butter or oil 1:1?
Generally yes by volume, though it adds a distinct nutty, slightly caramelized flavor from the browned milk solids that plain butter or a neutral oil doesn't have, which is worth factoring into a delicate or neutral-flavored recipe.