How to Make Organic Ghee at Home
Purchase organic unsalted butter to use to make ghee at home. You can start by melting only one stick of butter if you’d like, until you feel more comfortable with the process then you can melt all four at once.
Unwrap sticks of butter and melt in medium saucepan on medium-high heat
Melt butter completely. As butter continues to melt, it will look yellow and white foam will begin to form on top, stir occasionally at this point
Continue to stir
As butter continues to heat up, more foam will form, continue stirring and allow butter to come to a boil. There is no need to skim the foam, just continue to allow the water to evaporate and the solids to fall to the bottom as the butter separates.
After a few minutes, you will begin to see the white foam dissipate and clear bubbles appear. This means you are getting closer to being done, but continue boiling on medium high heat and stirring occassionally.
Once the bubbles run clear and you see white deposits on the side of the pan, you are ready to take the butter off the heat and allow it to cool slightly before straining and preparing your ghee for storage.
Set strainer on top of glass jar and pour ghee into the jar from the medium saucepan. Be careful not to spill (as I have here) or put down a towel or papercloth to make clean-up easier if you do spill.
Once the ghee starts flowing, it’s less likely to spill, just be cautious not to overfill your glass container.
Once you’ve strained all the ghee, you will see white deposits in the strainer and in the bottom of the saucepan, but the golden liquid you are left with is fresh ghee ready for use.
Allow ghee to cool to room temperature before putting on the lid. Store the ghee with your olive, vegetable or other oils. Refrigeration is not required.