Homemade Ghee
Ingredients & Supplies
• 2 lbs unsalted organic and/or grass-fed butter
• Fine mesh strainer
• A clean, fine natural fabric (a single layer
cloth napkin or lightweight hand towel will do!)
Directions
1. Slice butter into smaller, more easily melted
chunks. Place fabric into the strainer and set
it on (or near) large measuring cup.
2. Place chunked butter into pan.
3. Melt over a medium heat, stirring
occasionally to help evenly melt the butter.
4. The butter will begin to separate and start
to bubble (this is good). Give it a stir and
reduce the heat to medium-low.
5. The butter will begin to bubble more,
increasing in size. The milk solids will start
separating out, causing the butter to become
clearer. Stir occasionally if you like, and it
may be helpful to stir around the edges of
the pan to keep the solids from sticking.
6. Watch as the bubbles become clearer, and
• Large glass measuring cup
• Medium saucepan
• Glass storage container(s)
clearer. They will nearly disappear as the
milk solids sink to the bottom and filter out
of the clarified butter above. Continue to stir
and scrape the edges of the pan.
7. At this point, the pan will begin to bubble
once more, first larger bubbles and then
smaller. When it comes to an almost frothy
bubbling, remove the pan from the heat.
8. Allow the pan to cool for just a few minutes
and then pour through fabric-lined strainer.
You’ve just made ghee!
9. Pour into clean storage containers and
you’re all set!
Ghee, unlike butter, will not spoil when left out.
Store in a cabinet (or other dark, cool space) for
up to three months (though it may last longer!)
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