Ghee is butter simmered until the water evaporates and the milk solids brown and separate. What's left is pure clarified fat with a nutty, caramel depth, a smoke point around 450°F, and no lactose or casein — which is why many dairy-sensitive people tolerate it well.
Starting with grass-fed unsalted butter makes a noticeably richer product than what you'd buy in most stores, and one pound of butter gives you about 12 oz of ghee — enough for months of high-heat cooking.
Ingredients
- 1 lb (4 sticks) grass-fed unsalted butter
Instructions
- Cut butter into roughly equal pieces and place in a heavy-bottomed saucepan over medium-low heat.
- Let the butter melt and come to a gentle simmer. It will foam, then the foam will subside, then foam lightly again. Do not stir.
- After the second foam, the milk solids will begin to settle to the bottom and turn golden-brown — about 15–20 minutes total. The ghee is ready when the solids are light amber and the liquid is clear gold.
- Remove from heat. Let settle for 2 minutes, then pour through a cheesecloth-lined fine-mesh strainer into a clean glass jar.
- Cool uncovered before sealing. Store at room temperature in a dark cabinet for up to 3 months, or refrigerate for up to 1 year.
Tips
Tip 1
Watch the heat near the end — the solids go from golden to burnt in about 60 seconds at this stage.
Tip 2
The browned milk solids at the bottom of the pan are edible and delicious — sprinkle on rice, vegetables, or toast.
What you'll need
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