What you will need:
- Heavy bottomed stainless steel pot
- Strainer and flour sack kitchen towel (or a piece of cheesecloth)
- Clear glass container with tight-fitting lid
- 1 pound organic unsalted butter
Place your butter in the pot. Bring the butter to a boil, then reduce the heat to a slow, steady simmer. The butter will begin to produce foam. Don’t remove this foam; it will begin to be absorbed into the butter and you will hear the crackling sound of moisture and liquid being evaporated.
Let the butter simmer for up to one hour. Keep an eye on it and keep the flame on your stove as low as possible. The ghee is done when you see browned butterfat caramelized on the bottom of the pan and the top portion of the ghee is clear.
Cool down slightly and strain the ghee through a piece of cheesecloth or a kitchen towel to remove all the caramelized and browned butterfat. You can also use the same recipe to make ghee in a crock-pot or slow cooker without having to worry about it burning – it works very well and takes 6 hours on low heat.
Place the ghee in jars and store. Ghee can be stored at room temperature for about one month, or in the refrigerator for up to 3 months. Enjoy!