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Ghee

1 lb. of unsalted butter (about 1 pint of ghee)

Small mesh strainer

Cheesecloth

 

Melt the butter over low heat in a wide heavy skillet. Foam will start to form on the surface and the butter may sputter if the brand you’re using has a high water content. Stir gently from time to time to keep any milk solids from adhering to the sides of the pan. If you move the foam to the side you will see that milk solids are clustering on the bottom of the pan. Decide what stage of ghee you prefer – you can strain it as soon as the milk solids begin to color or you can let them brown for a nuttier flavor, though be careful not to burn the butter. When done, skim the foam off the top and carefully strain into a pint jar through a cheesecloth-lined strainer. Let cool then label and date – no need to refrigerate!