Ghee
Ghee is clarified butter with all water and milk solids removed, resulting in a density of 0.91 g/mL at room temperature. Unlike butter, ghee is liquid at temperatures above 28°C, so its density varies significantly between solid and liquid states. At room temperature 1 cup ghee weighs about 215g; slightly warm, it pours and is closer to 220g. Always measure ghee by weight for baking.
High smoke-point fat (250°C/482°F) ideal for sautéing, frying, curries, and high-heat cooking. Also used in Ayurvedic cooking and as a butter substitute in baking.
What is Ghee?
Ghee is clarified butter with all water and milk solids removed, resulting in a density of 0.91 g/mL at room temperature. Unlike butter, ghee is liquid at temperatures above 28°C, so its density varies significantly between solid and liquid states. At room temperature 1 cup ghee weighs about 215g; slightly warm, it pours and is closer to 220g. Always measure ghee by weight for baking.
Quick convert
- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Ghee — mL → g
| mL | g |
|---|---|
| 10 | 9 |
| 25 | 24 |
| 50 | 47 |
| 75 | 71 |
| 100 | 95 |
| 125 | 118 |
| 150 | 142 |
| 200 | 189 |
| 250 | 237 |
| 500 | 473 |
| 750 | 710 |
| 1000 | 947 |
Ghee — Cup → g
| Cups | g |
|---|---|
| 1/8 cup | 28 |
| 1/4 cup | 56 |
| 1/3 cup | 75 |
| 1/2 cup | 112 |
| 2/3 cup | 149 |
| 3/4 cup | 168 |
| 1 cup | 224 |
| 1 1/2 cups | 336 |
| 2 cups | 448 |
Ghee — Tbsp → g
| Tbsp | g |
|---|---|
| 1 | 14 |
| 2 | 28 |
| 3 | 42 |
| 4 | 56 |
| 5 | 70 |
| 6 | 84 |
| 7 | 98 |
| 8 | 112 |
| 9 | 126 |
| 10 | 140 |
| 11 | 154 |
| 12 | 168 |
| 13 | 182 |
| 14 | 196 |
| 15 | 210 |
| 20 | 280 |
| 25 | 350 |
| 30 | 420 |
Ghee — g → Cups
| g | Cups |
|---|---|
| 50 | 0.2 |
| 100 | 0.4 |
| 150 | 0.7 |
| 200 | 0.9 |
| 250 | 1.1 |
| 300 | 1.3 |
| 350 | 1.6 |
| 400 | 1.8 |
| 450 | 2.0 |
| 500 | 2.2 |
| 600 | 2.7 |
| 700 | 3.1 |
| 800 | 3.6 |
| 900 | 4.0 |
| 1000 | 4.5 |
Ghee — Tsp → g
| Tsp | g |
|---|---|
| 1 | 5 |
| 2 | 9 |
| 3 | 14 |
| 4 | 19 |
| 5 | 23 |
| 6 | 28 |
| 7 | 33 |
| 8 | 37 |
| 9 | 42 |
| 10 | 47 |
| 11 | 51 |
| 12 | 56 |
| 13 | 61 |
| 14 | 65 |
| 15 | 70 |
| 20 | 93 |
| 25 | 117 |
| 30 | 140 |
Ghee — oz → g
| oz | g |
|---|---|
| 1 | 28 |
| 2 | 57 |
| 3 | 85 |
| 4 | 113 |
| 5 | 142 |
| 8 | 227 |
| 10 | 283 |
| 12 | 340 |
| 15 | 425 |
| 20 | 567 |
| 25 | 709 |
| 30 | 850 |
| 40 | 1134 |
| 50 | 1417 |
Kitchen Conversion Chart
Cups, tbsp, tsp, mL and oz — all in one printable reference for oils, liquids, dairy and sauces.
Substitutes for Ghee
Out of this ingredient? Swap it with the options below and follow the exact ratio.
Replace ghee with equal weight of unsalted butter; lower smoke point (~175°C) limits high-heat cooking. Add a pinch of salt if recipe relied on ghee's flavor.
Scale:by weight
- Coconut oilwet
Replace ghee with equal weight of refined coconut oil for a neutral-flavored, dairy-free alternative with similar smoke point.
Scale:by weight
Liquids & oils
- Read liquids at eye level; oils are lighter than water (≈0.91–0.93 g/mL).
- For dressings, weigh oils for easier scaling.
Storage & tools
- Refrigerate perishable foods within 2 hours (1 hour if above 32 °C / 90 °F).
- Keep the refrigerator at or below 4 °C (40 °F); cold chain reduces mass loss.
- Cool hot foods in shallow containers so they chill quickly without condensation.
- Use an appliance thermometer to verify fridge and freezer temperatures.
Store at room temperature in a sealed jar for up to 3 months, or refrigerate for up to 1 year. Unlike butter, ghee does not require refrigeration due to absence of water.
FAQ
- Can I substitute ghee for butter in baking?
- Yes, 1:1 by weight. Since ghee has no water (butter is ~18% water), your baked goods may be slightly crispier or richer. Reduce ghee by 20% if you want to compensate for the missing water content.
- How do I measure ghee accurately?
- Always by weight. Ghee transitions from solid to liquid near room temperature, so volume measurements vary by up to 10%. Melt if solid, then weigh.