Ghee is butter that has had the milk fat (80%), milk solids (1%), and water (16-18%) removed. It then becomes clarified, and yet retains its fat-soluble vitamins.  Ghee can be expensive, so making your own can be quite a cost savings.


Start with high-grade unsalted butter.  Put the cut-up pieces of butter in a saucepan on medium to low heat.

After the butter melts, it will start to bubble, and the whey (white) will separate and float to the surface.  Skim the whey off.

Continue to cook the butter until it turns clear and the milk solids sink to the bottom.  At this point, the butter is clarified.

To continue to make the clarified butter into ghee, carefully brown (not burn) the milk solids on the bottom of the pan.  This will give your ghee a nutty flavor.

Let the ghee cool a bit, and then strain through cheesecloth, butter muslin, paper towel, coffee filter, or a clean tea towel.  This ensures that the last bit of milk protein is removed.

Because the milk fat and solids have been removed, ghee does not need to be refrigerated but should be stored in an airtight jar.  If you don’t strain the ghee, it will need to be stored in the refrigerator to prevent spoilage.

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