How to make ghee, or clarified butter.
Servings: 1 1/2 cups
- 1 pound unsalted butter grass fed, pastured is best
- 3-4 quart pan
- cheese cloth
Place the butter in the pan and melt over medium heat. The milk solids will rise to the top as the butter separates.
Continue cooking the butter, skimming the milk solids from the top. The water will start to evaporate.
As the butter is closer to being completely clarified, the bubbles will become larger as it "boils" and it will continue to separate from the remaining milk solids.
When the butter is nice and deep golden yellow, remove from the heat.
Pour through a fine mesh sieve lined with cheese cloth to remove any of the remaining milk solids. Some will be stuck to the bottom of the pan.
The ghee will be very, very hot. Use extreme caution. Let the jar cool, undisturbed, until it reaches room temperature.
Top with a lid and either store in a cool, dark cupboard, or in the refrigerator.
Makes about 1 1/2 cups.