Instructions

1. Prepare the Butter:

Cut the butter into cubes and place them in a heavy-bottomed saucepan.

2. Melt the Butter

Heat the butter over medium heat until it has completely melted.

3. Cook the Butter:

Let the butter cook for 10–15 minutes (cooking time may vary). During this time, the proteins will separate, forming a foamy, bubbly layer on top.

4. Skim the Foam:

Gently skim the bubbly yellow foam from the top and save it in a separate bowl—it can be used later for baking or cooking.

5. Strain the Ghee:

Once the butter turns into a clear, golden liquid, remove it from the heat and let it cool for 2–3 minutes. Slowly pour the liquid through a fine-mesh strainer lined with several layers of cheesecloth to catch any remaining solids.

6. Store the Ghee:

Pour the strained ghee into a warmed, clean, two-pint mason jar. Seal the jar with a lid.

Storage Tips:

• Ghee does not need to be refrigerated if all the milk solids and water have been removed.
• Store it in a cool, dry place and use it as a substitute for oil or butter in cooking.

Enjoy your homemade ghee!