- 1 pound unsalted butter (organic)
- Put the butter in a heavy, medium-sized pan. Turn the heat on to medium until the butter melts.
- Turn down the heat until the butter just boils and continue to cook at this heat.
- Do not cover the pot.
- The butter will foam and sputter while it cooks. Whitish curds will begin to form on the bottom of the pot. The butter will begin to smell like popcorn after a while and turn a lovely golden color.
- Keep a close watch on the ghee, as it can easily burn.
- After a while it will become a clear, golden color. You will have to take a clean, dry spoon to move away some of the foam on top in order to see if the ghee is clear all the way through to the bottom.
- When it is clear and has stopped sputtering and making noise, then it needs to be taken off the heat.
- Let it cool until just warm.
- Pour it through a fine sieve or layers of cheesecloth into a clean, dry glass container with a tight lid.
- Discard the curds at the bottom of the saucepan.
- The ghee is burned if it has a nutty smell and is slightly brown.
- 1 pound of butter takes about 15 minutes of cooking time. The more butter you are using, the more time it will take.
- Ghee can be kept on the kitchen shelf, covered. It does not need refrigeration. The medicinal properties are said to improve with age. Don’t ladle out the ghee with a wet spoon or allow any water to get into the container, as this will create conditions for bacteria to grow and spoil the ghee.
- Two pounds of butter will fill a quart jar with ghee.