How to Make Ghee

If you are unfamiliar with ghee, it is a wonderful healthy fat to have around. It is also known as clarified butter. Because it has a high smoke point, it is safe for frying. Ghee does not need to be refrigerated; it is shelf stable for many, many months. Additionally, because the milk proteins are removed, it is often safe for people who are lactose intolerant. Making ghee at home is easy and doesn't take more than 15 minutes.

Ingredients:
1 lb. butter

 

Melt the butter slowly on the stovetop over medium heat. Once it is melted, it will be foamy at the top.

 



Use a slotted spoon to skim off as much of the foam as you can. Continue to let the butter heat for about 5 to 10 minutes. The butter will turn perfectly clear so you can see all the way through; you will see the milk proteins settle at the bottom. At this point the ghee is done.

 



Use a cheesecloth to strain the ghee into a jar. Wait for it to cool before putting a lid on it. The ghee will remain a liquid at room temperature, or turn solid in the refrigerator.

16 ounces of butter made me almost 8 ounces of ghee. In most cases, you will probably get more ghee. I buy raw butter from a local farmer who filters the cream before they make butter; this means that when they actually make the butter, there is no whey as there normally is. I believe this is why I did not get as much ghee. Making your own ghee is very economical. You will also get a much higher quality ghee than is available from a health food store, if you buy a good grass-fed butter.

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