How to make Ghee at home

Recipe Start with a lot of butter. I prefer unsalted. Cook the butter in a thick bottom pan on medium low for 40 mins.

It shouldn’t be too hot. If the milk solids start to burn you need to turn down the heat. The heat needs to be hot enough to evaporate all the water from the butter so the oil separates from the milk solids. .

After 40-45 mins turn off heat and let the mixture cool for 10 mins. You should see a separation of the oil and milk solids. . Strain milk solids from the oil. Save milk solids and refrigerate. .

Jar the ghee and leave in the cupboard or on counter. This clarified butter will not ever go bad and is permanently shelf stable. . Add to your cooking as you would any other oil and enjoy.