1 hour serves 8-10
Making your own ghee is easy and affordable and keeps in the pantry for 12 months. Just make sure you leave enough time to let it cook without leaving the ghee unattended.
- Grass Fed Pre Steaks
- 3 lbs. grass-fed organic, unsalted butter
- Large Dutch oven or a heavy bottom stock pot
- Wooden spoon
- Large glass bowl or large glass measuring cup
- Mesh strainer
- Butter muslin or ultra-fine mesh cheesecloth
- Clean glass jars with lids
- Place pot on the stove over medium heat and add butter.
- When the butter has melted, bring it to a gentle simmer.
- Continue to simmer until milk solids create a foam on the surface. Resist the urge to stir and allow ghee to continue cooking until the foam subsides and the milk solids begin to drop to the bottom, this should take about 60 minutes for 3 pounds of butter.
- Make sure that you keep the simmer low and consistent, which is why you should not leave it unattended on the stove.
- When the milk solids have settled to the bottom and the liquid is a rich, golden color and smells rich and nutty remove pan from heat.
- Line a mesh strainer, set over a bowl or large measuring cup, with 2 to 3 layers of butter muslin (or ultra-fine mesh cheesecloth).
- Pour the hot ghee into the strainer and allow it to collect in the bowl below.
- Carefully pour strained ghee into clean glass jars. Cover jars with a clean dish towel and allow the ghee to cool completely.
- When the ghee has cooled, secure the lids on the jars.
- If using butter muslin fill the sink with hot, soapy water and soak for about 10 minutes. Rinse thoroughly and hang to dry.
Amount per 100g
Nutrition is approximate, data retrieved from happyforks.com