Homemade Ghee Recipe
Print Recipe
A simple recipe for nourishing homemade ghee
Servings
1 jar
Cook Time
20 minutes
Servings
1 jar
Cook Time
20 minutes
Homemade Ghee Recipe
Print Recipe
A simple recipe for nourishing homemade ghee
Servings
1 jar
Cook Time
20 minutes
Servings
1 jar
Cook Time
20 minutes
Ingredients
  • pack butter unsalted, organic, grass-fed
Servings: jar
Instructions
  1. Melt the butter slowly in a heavy, wide saucepan over a low heat. Don’t rush this step - slow is better!
  2. Once melted, raise the temperature to a gentle simmer. Your butter may crackle and spatter a bit – and can be stirred if you want (although is not necessary)
  3. At this point you’ll see some white foam appear on the top of the butter – you can skim this off as you go if you want to see what’s happening underneath, or alternatively skim in one go at the end. Your butter will separate into 3 layers: 1. the foam 2. clear, golden butter 3. milk solids at the bottom of the pan (this is often the last layer to form)
  4. Simmer the butter for between 10 and 20 minutes until it is beautifully golden and fragrant. By this point the milk solids may begin to brown at the bottom of the pan. Keep an eye on your ghee as there’s a fine line between the milk solids browning and giving the ghee a nutty flavour, and the milk solids just burning.
  5. When you’re happy with the look of your ghee skim any remaining foam from the top and then turn the butter off and leave it to cool for 5-10 minutes.
  6. Gently pour the golden ghee through a fine meshed sieve (ideally lined with a nut milk bag or cheesecloth) into a sterilised jar, leaving the milk solids in the pan (or sieve). Leave to cool before putting the lid on.
  7. As it doesn’t spoil easily, your ghee can stay on the counter top or be refrigerated if you prefer a harder consistency. Left out, your ghee should solidify into a gorgeously pale golden fat overnight.
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