If you’ve heard about the health benefits of ghee, you may be getting ready to put rush out to the grocery store for your own tub of golden goodness— but not so fast.
Buying ghee may seem convenient and in some cases. But high-quality ghee can be very expensive. So I’m going to teach you how to make it at home for a fraction of the price.
Here’s how to make ghee at home in a few simple steps
WHAT YOU WILL NEED
- 1 pound of organic grass-fed, unsalted butter (I use KerryGold)
- Cheesecloth or a very fine strainer
- Medium to large saucepan
- Sterilized mason jar
- A measuring cup
HOW TO MAKE GHEE
Cut butter into small cubes (approximately ½ inch each).
Warm the butter in a medium to large saucepan, over medium heat until melted.
Melt the butter completely, then turn the temperature down to a simmer.
After a couple of minutes, the butter should start to foam and bubble. Cook for approximately 10-15 minutes, or until you see it foam a second time.
Once melted butter has a bright gold hue and milk solids at the bottom of the pan have turned into a red-brown color, take it off the heat.
Allow ghee to stand and cool for a few minutes, then strain through the cheesecloth or fine strainer into a bowl or jar. (You can discard the milk protein, but some people find use for it in other recipes.)
Store in a glass mason jar. Ghee will last 1 year in the refrigerator, or on the countertop for up to 3 months.
This recipe makes about 2 cups of ghee.