- 1 pound unsalted butter organic grass fed butter
- Place butter into a clean/dry pot with a heavy bottom and place over medium heat. Allow butter to melt. Do not stir. Once butter melts and begins to boil and bubble, lower heat slightly to keep butter simmering but not sputtering in the pot.
- Pretty quickly, the butter will start to separate into three separate layers: a white foam forms on top as the water evaporates, milk solids begin to settle to bottom of pan, and the clarifying butter fat sits in between the two. After about 20 minutes of simmering, skim off the top layer of white foam with a spoon and discard so you can see the more translucent layer underneath. You may need to repeat this a few times.
- After skimming, allow the butter to continue to simmer for another 10-15 minutes, until the foam turns into clear bubbles and the middle layer becomes translucent. You will know the ghee is done once it is has a nutty fragrant aroma and is much more golden than when you started. You will also see the milk solids at the bottom of the pan. Do NOT let them burn. Remove from heat and allow to cool for a few minutes.
- Carefully strain the ghee through a fine-mesh strainer with at least a triple layer of cheesecloth inside it or a cotton muslin Thai iced tea filter, discarding the milk solids left behind. Store ghee in clean/dry glass jars. Ghee will naturally solidify at room temperature (and below).
- Storage: ghee can be kept out on the counter in a covered, air-tight glass jar for up to a month or in the fridge for up to a year.
allow ghee to cool completely in glass jars (uncovered) before placing lids on and storing in fridge. Covering while hot will create condensation and will add water content back into your ghee.