Ghee

Ghee is clarified butter with all of the milk proteins removed. It’s lactose free and has a high smoke point, making it ideal for cooking. The best part is that it retains the delicious buttery taste. Add it to your cooking, popcorn, or anywhere else you’d use butter.

AuthorSelina RoseCategoryDifficultyBeginner
Yields1 Serving
Ingredients
 1 lb Organic butter
Equipment
 1 Medium saucepan
 1 Mesh strainer
 2 Cheesecloths
 1 Bowl
 1 Glass jar/container (for storage)
1

Cut butter into cubes and place in the saucepan.

2

Heat over medium heat until melted. Reduce to a simmer.

3

Cook for about 10-15 minutes (depending on how hot your stove is).

4

During the cooking process the butter will cook through different stages. Usually it creates a foam, then bubbles for a while. It will stop bubbling (leave it on the stove!) and then it will foam again. Once the second foam has occurred the ghee is done. The butter should be a bright golden colour. You’ll see reddish brown milk solids at the bottom of the pan.

5

Remove from heat and let cool in the saucepan for 2-3 minutes.

6

Slowly pour through the mesh strainer, lined with cheese cloth (these are to catch the milk solids and keep them from flowing through into your bowl). Discard milk solids.

7

The liquid that passed through the strainer is your ghee. Store it in a glass jar or container.

8

Note: Ghee stores well at room temperature or in the fridge for up to one month. To be safe, I store mine in the fridge.

Ingredients

Ingredients
 1 lb Organic butter
Equipment
 1 Medium saucepan
 1 Mesh strainer
 2 Cheesecloths
 1 Bowl
 1 Glass jar/container (for storage)

Directions

1

Cut butter into cubes and place in the saucepan.

2

Heat over medium heat until melted. Reduce to a simmer.

3

Cook for about 10-15 minutes (depending on how hot your stove is).

4

During the cooking process the butter will cook through different stages. Usually it creates a foam, then bubbles for a while. It will stop bubbling (leave it on the stove!) and then it will foam again. Once the second foam has occurred the ghee is done. The butter should be a bright golden colour. You’ll see reddish brown milk solids at the bottom of the pan.

5

Remove from heat and let cool in the saucepan for 2-3 minutes.

6

Slowly pour through the mesh strainer, lined with cheese cloth (these are to catch the milk solids and keep them from flowing through into your bowl). Discard milk solids.

7

The liquid that passed through the strainer is your ghee. Store it in a glass jar or container.

8

Note: Ghee stores well at room temperature or in the fridge for up to one month. To be safe, I store mine in the fridge.

Ghee
IngredientsDirections

Author: Selina Rose

A holistic nutritionist, writer, non-granola yogi, and coach dedicated to helping you find sustainability in your health so you can play full-out in life (whatever that looks like for you).