Ghee helps reduce inflammation while providing healthy fats and strengthening your immune system. Use it as an alternative to butter in all your cooking needs!
Cooking time 30–40 minutes
2 lbs. organic unsalted butter
Put the butter in a heavy saucepan over low heat until melted.
Adjust the heat so that the butter is simmering very softly.
Watch closely as the butter will start to have milk solids forming on the top of the melted butter.
With a spoon, skim them off whenever the surface is filled with them and discard. Continue this until the ghee is no longer making a simmering noise and isn’t much to skim off top and discard.
You will know your ghee is ready when it is a clear golden color. The bottom of the pot may be light brown at this stage, which is fine, but shouldn’t get any darker.
Remove the pot from the heat and let it cool slightly.
Place a cheesecloth over a jar and pour the ghee through it into the jar so that it strains out any last bits of milk solid.
Place the jar into the fridge for about 30 minutes so that your ghee solidifies to scooping consistency.
Ghee can be stored at room temperature in a dark, cool place. Good for up to two months.
Enjoy!
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