What You Need:
- 1.5 pounds high quality grass fed butter (I use Kerrygold)
- Medium, deep pot
- Add butter to the pot and set over medium heat. Let the butter melt (no need to stir). After it’s melted, it will start to bubble and sputter. Don’t cover.
- Continue to cook over medium heat for 30-35 minutes to let the milk solids separate. Almost immediately, you’ll begin to notice the butter separating—a more solid layer on the bottom, a translucent middle layer, and foam on top. After about 30 minutes the mixture will smell very fragrant and nutty, almost like buttered popcorn. Using a spoon, you should be able to quickly pull back the foam layer and see through to the milk solids that are on the bottom of the pot. Remove from heat.
- (Optional) Use a large spoon to skim off the foam. I typically skip this step.
- Prepare a heat-safe bowl or jar with a mesh strainer overtop. Line the strainer with a double layer of cheesecloth. Pour the ghee over the cheesecloth and let it strain. Store ghee in an airtight container at room temperature for 2-3 months or in the fridge for 6 months to a year.
Keywords: How to make homemade ghee