Description
Learn how to make ghee at home with this easy, step-by-step guide — a golden, clarified butter cherished in Ayurvedic cooking for its rich flavor, long shelf life, and powerful health benefits.
Ingredients
Scale
8 ounces organic, grass-fed unsalted butter. (1 cup)
Instructions
- Heat the butter in a medium, heavy-bottomed pot over medium-low or low heat.
- Check every 10 minutes and skim the foam that rises to the surface with a spoon or slotted spoon. The more butter you are cooking the longer this process will take. When the milk solids drop to the bottom of the pan, you technically have “clarified butter”.
- Continue cooking until the solids turn deep golden brown like the color of brown sugar, and the butter will begin smelling nutty and earthy and get golden itself. During these last minutes, watch it like a hawk, it goes very quickly from deeply golden to burnt!
- Turn the heat off and let cool 3 minutes.
- Strain using 2 layers of cheesecloth over a strainer into a clean jar or pourable pitcher.
- Pour into a clean, sealable, sanitized jar, and store on the counter, or refrigerate if you prefer.
Notes
Storage: Ghee is shelf-stable and will keep 3-6 months on the counter, or 12 months in the fridge, if uncontaminated. It can also be frozen. Ghee will solidify slightly, especially in the colder months.
Yeild: 1 cup of butter will yield 4/5 cups of ghee.
Doubling: Feel free to double or triple the amount, noting that the more butter, the longer the ghee will take to cook.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 102
- Sugar: 0 g
- Sodium: 1.6 mg
- Fat: 11.5 g
- Saturated Fat: 7.2 g
- Trans Fat:
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0.1 g
- Cholesterol: 30.5 mg
