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I have been making my own Ghee for a while now and believe me when I say it is truly easy. It is a staple in my kitchen, not to mention all the health benefits it provides! I use ghee for searing meats, sautéing veggies, cooking eggs or adding to sweeter recipes. Delicious!

Simply put, ghee is clarified butter, also known as butter oil or drawn butter. It is the pre golden yellow butter oil that remains when the milk solids and water have been removed. It is rich in fat soluble vitamins like A, D, and K2.  I strongly recommend using organic butter from pastured (grass-fed) animals.

Brands of Organic butter from pastured (grass-fed) animals I use and recommend are:

Pasture Butter, 8 oz

How to make Ghee (about 1 1/2 cups of ghee):

  • 1 pound of organic, pasture butter (2 bricks)
  • cheese cloth or thin fabric for straining
  • glass container
Put butter in a small saucepan over medium-low heat.  Butter will melt, and then simmer.  It will start to bubble and you will hear a popping sound.  Do not bring to a full boil.  You’ll see the white milk solids separate from the butter oil and will eventually settle on the bottom of the pan after about 15 minutes.  When all milk solids settle on the bottom, your ghee is ready!
Strain through three layers of cheesecloth or thin kitchen towel. Your empty pan will end up with the milk solids on the bottom and some browned bits.
You will be left with the pure butter oil – no water or milk solids like lactose and casein.
Pour the ghee into a glass jar that can accommodate at least 12 ounces.

Store the ghee in the glass container at room temperature for up to six months or in the refrigerator for up to one year.