- 1 lb of unsalted, high-quality organic butter
- Fine Mesh Strainer
- Jar to store
- Place high-quality butter into a pan or pot and melt over low heat.
- When the butter completely melts, continue heating until boiling occurs. (Note: There may be some spattering as the water in the butter boils off. )
- Reduce heat to low.
- Within 30 minutes, you should see three layers in the liquid 1) a top layer of foam, which is the water boil-off, 2) a middle layer of liquid, 3) and at the bottom, the milk solids.
- Continue heating on low heat and stir occasionally while closely watching to prevent the clarified butter from burning. Keep one eye on the milk solids as you stir occasionally until the milk solids turn medium brown and the liquid becomes translucent and golden, emitting a fragrant nutty aroma.
- Remove the liquid from the heat, and let it sit for a short while to ensure all the milk solids drop to the bottom.
- While it’s sitting, go ahead and skim the foam or broth from the top of the liquid. A gravy or fat separator can make that easier. This is an important step, as you don’t want any water in the ghee. Water will spoil it.
- Take the cheesecloth and layer it over twice. Place the cheeseclose inside a fine mesh filter and place that over the mouth of the jar you’re wanting to store the ghee in.
- Carefully pour the clarified butter into the mesh filter and let cool to room temperature. You’ll want to keep the jar lid off the ghee until it is cool to prevent moisture from forming on the inside of the lip.
- Put the lid on. You can refrigerate ghee to keep it solid, or put it right on a shelf. Ghee will keeps for a year, even without refrigeration.
As you use ghee for cooking or buttering, make sure you do not allow any food particles or water to get into it. Either can contaminate and spoil ghee.