How to Make Ghee

Ghee, or clarified butter, is a staple in every Ayurvedic kitchen.  While you can buy it in many stores, you can easily make it at home and likely save a bit in the process.  Plus you'll know your ghee is made from high quality butter when you make it yourself.  And the loving care you put into making ghee at home infuses the ghee that will feed you, your family and friends that you cook for. 

Give yourself some uninterrupted time to prepare your ghee because you will need to watch it as it cooks down, so it does not burn.  And you'll need to allow for cooling time right before you transfer it from the pan to a jar.  (I like to allow myself an hour.)

The process can be a mindfulness practice that allows you to slow down and watch as the butter melts and foams, the solids separate and fall to the bottom and that solid butter turns into a golden, transparent liquid.  You can also use that cooking observation time to think about the people you'll be nourishing with this delicious homemade ghee you're preparing.

Ingredients:

1 lb. (4 sticks) high quality, organic, grass fed unsalted butter

Equipment:

Nut milk bag or super fine sieve (a very fine loose leaf tea strainer OR a very tightly woven cheesecloth)

12 oz. mason jar & lid

Medium saucepan

Wooden spoon

Directions:

• Cut butter into 2 inch chunks and place in a saucepan over low heat. 

• Melt the butter and watch as it continues to cook. DO NOT stir.

• It will begin to have a white foam on top and it may sputter a bit.

• Reduce heat if it starts to simmer. This is a slow cooking process.  

• You can use a wooden spoon to gently move the white foam on top to one side of the saucepan so you can see the bottom of the pan.

• As it continues to cook it will slowly start to go from opaque to transparent.

• You'll begin to notice some solids from the butter fall to the bottom of the pan. Let them be and watch closely now so you don't allow your ghee to burn.

• Once the butter has turned to a completely clear, golden liquid, turn off the heat and set aside your ghee to cool.

• Allow ghee to cool for about 30-40 min, so it is still liquid, but not hot.

• Strain the ghee through your chosen straining tool into the mason jar and cap the jar. 

Ghee is shelf stable, so you can place it in your pantry.  No need to refrigerate. 

What kind of deliciousness can you imagine whipping up with your new jar of ghee?