If you’ve purchased Ghee in a store for cooking with you know how ridiculously expensive it can be! Ghee is clarified butter, that is, butter with milk fat proteins removed and it’s so easy to make your own, here’s how…
In order to make a quality ghee you’ll need to start with a quality unsalted butter. Of course, hormone free and grassfed butter is best, but use what you have available.
Ghee is made by separating the milk proteins from the rich, flavorful fat in butter, in the process creating a highly concentrated form of clarified butter in which you need just a dollop for a burst of flavor. Also, once the milk fat proteins have been removed, ghee becomes shelf stable for a very long time, making it a wonderful way to store butter long-term.
1 Pound unsalted Butter (not margarine) Real Butter, Grassfed/Organic is best
a Coffee Filter or other fine strainer
Place the butter in a saucepan over low heat and allow it to slowly melt.
Bring it to a simmer and let it simmer until it gets foamy on top. This white foam is actually the milk solids that are accumulating. Use a scoop to gently remove them, skimming them from the top, be careful not to also scoop up any of the golden liquid below.
Let it come to a simmer again, scoop again. There shouldn’t be any foam in the finished product. Once your butter is completely clarified it will be a rich golden color. Remove it from the heat and let it cool 10 minutes.
Strain the ghee into a clean glass jar (as you can see, a simple coffee filter works great!), cover and refrigerate. It will solidify overnight.