Making your own ghee is easier than you think: all you need is high quality unsalted grass-fed butter. You can easily find this in any grocery store. The other tools you will need are a metal mesh strainer, a few pieces of cheesecloth, and an air-tight container in which to store the ghee.
Ingredients (makes 6 oz of ghee):
- 8 ounce package of high-quality unsalted grass-fed butter, such as Kerrygold brand
- 8 ounce air-tight container
- Fine mesh metal strainer
- Non-stick pot
- Cut the butter into square pats. Place the pats into the pot over medium-low heat.
- Allow the butter to melt completely. The butter will begin to bubble--it should be more of a simmer than a boil. If the butter is bubbling too vigorously, lower the heat.
- After a few minutes, a foam will appear on the surface of the butter. After the foam covers most of the surface of the butter, use a spoon to remove the foam.
- Allow the butter to bubble and produce a second foam. Again, after the foam covers almost half the surface, use a spoon to remove the foam.
- Remove the pot from the heat and allow it to cool for 5 minutes.
- While the butter cools, cut 3 to 4 squares of cheesecloth and place these squares on top of one another inside the mesh strainer.
- Once the butter has cooled, pour the butter through the cheesecloth and strainer into either a measuring cup or directly into the air-tight container. You should see the remaining milk solids caught in cheesecloth.
- Allow the ghee to cool to room temperature and then close the air-tight container.
- Keep the container of ghee in a dark place, such as a cupboard, for up to 3 months.