Home-Made Ghee: A Step-by-Step Guide


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Unsalted organic butter, 1 lb.


To increase the surface, use a sharp knife to cut the butter block into cubes of one inch.

Melt butter in a small pan over a medium heat. When possible, avoid stirring.

After the butter melts, simmer it for 10 to 15 minutes, until all the solids are floating to the top and forming a thick, foamy layer. When it begins to settle, it will start to spit. If the curds are golden, you can gently remove the foam from the top.

Remove the jar from heat and strain it into a glass container. You’ll need something fine. I prefer a duo of cheesecloth and sieve, but paper towel will also do.

Let cool to room temperature. Ghee can be stored for up to six months at room temperature or even longer in the refrigerator.

Enjoy it in your favorite dishes or on a delicious slice of organic bread.