How to Make Ghee
Homemade ghee (clarified butter) is incredibly easy to make, much cheaper than store-bought versions, and is perfect for those who are dairy-sensitive. Watch the video below to see how I make this in my kitchen!
Servings: 32 servings
Equipment
- Nut Milk Bag My favorite tool for straining liquids.
- Weck ½ Liter Jars The best glass jars for storage!
Instructions
- Slice it up. Slice the butter into cubes and place in a small pot on low heat.
- Melt and skim. Melt the butter and bring to a simmer. After several minutes, foam will form on top and it may sputter a bit. Use a spoon to skim off the top foam. You'll need to repeat this a few times.
- Cook. Continue cooking the ghee on low for another 20 to 25 minutes, or until the middle layer is translucent and the smell is fragrant. You should also start to see some milk solids at the bottom of the pan.
- Strain and store. When the ghee is done, turn off the heat and let it cool for a few minutes. Then strain the ghee through a nut milk bag, cheesecloth or coffee filter into a glass storage container.
Video
Notes
- The recipe makes approximately 2 cups of ghee.
Nutrition
Calories: 124kcal | Fat: 14g | Saturated Fat: 8g | Cholesterol: 36mg