How to Make Ghee in 7 Simple Steps
If you’ve heard about the benefits of ghee, a clarified form of butter with less lactose, you may be getting ready to put on your shoes and head to the grocery store for your own tub of gold — but not so fast.
Buying ghee may seem more convenient, but high-quality ghee can be expensive. Not only can you make your own at home for a fraction of the price, it’s also extremely easy to do. And since ghee has a stronger, richer flavor than butter, a little goes a long way. You may find that you don’t need as much ghee as you would normally use with butter when cooking and adding it to your dishes.
Here’s how to make ghee at home in seven simple steps.
What You Will Need
- 1 pound organic, unsalted butter from grass-fed cows
- Cheesecloth
- Medium to large saucepan
- Sterilized mason jar
- A 16-ounce measuring cup
How to Make Ghee in 7 Simple Steps
Step #1, Cut butter into small pieces (approximately ½ inch each).
Step #2, In a medium to large saucepan over medium heat, warm butter until melted.
Step #3, Allow butter to melt completely, then turn the temperature down to a simmer.
Step #4, 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.
Step #5, 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.
Step #6, Allow ghee to stand and cool for a few minutes, then strain through the cheesecloth into a bowl or jar. (You can discard the milk protein, but some people find use for it in other recipes.)
Step #7, 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 yields 2 cups of ghee. Enjoy!
