Ghee is a form of clarified butter commonly used in ayurvedic cooking. It is known as a medicinal, nourishing oil that promotes vitality and good health. I went from using butter to using ghee exclusively because not only does tastes better, it promotes and supports a body in balance in so many different ways.
You will need:
2 small blocks of organic, unsalted butter
1 16oz. (1 pint) wide-mouth mason jar
Wire mesh strainer
I like making small batches of ghee, and 2 blocks of butter fills a pint-sized mason jar perfectly.
Cut the butter into cubes and place in the saucepan.
Heat the butter over medium heat until completely melted. Reduce to a simmer.
Cook for about 10-15 minutes, stirring occasionally. The butter will go through several stages. As seen in the pictures below, it will foam, then bubble, clarify, and then foam again.
At this point, the melted butter should be bright gold in color and there should be reddish brown pieces of milk solids at the bottom of the pan.
Hold a glass above the ghee to check for condensation. Continue to cook the ghee until the glass is clear of condensation (if there is any condensation left in the butter it will be at a higher risk for mold during storage).
Line the wire mesh strainer with several layers of cheesecloth and place it over the spouted bowl.
Let the ghee cool slightly for 2-3 minutes and then slowly pour through the wire mesh strainer lined with cheesecloth. Discard the bits of milk protein and cheesecloth.
Transfer the ghee from the bowl to the mason jar.
Let the ghee cool completely before placing the lid on the mason jar.
Ghee will last for months at room temperature and even longer in the fridge. I store mine on the counter at room temperature, so it's ready to spread easily.