Traditional Ghee

Instructions

1. Prepare the Equipment: Make sure the saucepan, strainer, cheesecloth, spoon, and storage jar are completely clean and dry. Even a small amount of water can cause hot butterfat to sputter.clean, dry equipment
2. Melt the Butter: Add the cubed butter to a deep, heavy-bottomed saucepan. Melt over medium-low heat without covering the pan.1 lb unsalted butter
3. Begin the Simmer: Once fully melted, reduce the heat to low. Let the butter simmer gently. It will develop a thick layer of foam and begin sputtering as its water evaporates.melted butter
4. Continue Cooking: Simmer uncovered for 20–30 minutes. Stir only occasionally and gently so you can continue monitoring the milk solids at the bottom of the saucepan.simmering butter
5. Watch the Changes: As the water evaporates, the bubbling will become quieter, the foam will thin, and the butterfat beneath it will become clear and golden. Milk solids will collect on the bottom of the pan.separated butterfat and milk solids
6. Brown the Milk Solids: Continue cooking over low heat until the solids on the bottom turn light golden brown and the butter smells toasted and nutty. Do not let the solids become dark brown or black.lightly browned milk solids
7. Stop the Cooking: Remove the saucepan from the heat immediately. Let it stand for 3–5 minutes. The residual heat will continue browning the solids slightly.finished hot ghee
8. Strain the Ghee: Line a fine-mesh strainer with several layers of cheesecloth or an unbleached coffee filter. Carefully pour the ghee into a clean, dry, heat-safe glass jar, leaving the browned solids behind.strained ghee
9. Cool Completely: Let the ghee cool uncovered until it reaches room temperature. It will change from clear golden liquid to an opaque or lightly grainy golden fat as it cools.cooled ghee
10. Seal and Store: Once completely cool, cover the jar tightly. Always use a clean, dry spoon when removing ghee from the container.finished traditional ghee