Ghee Recipe

Cut the sticks of butter into smaller pieces (any shape or size is fine) and put them in a large, heavy-bottomed saucepan set over medium-low heat.

Let the butter and heat play with each other. Just stay around to keep an eye out, but do not touch it and definitely do not stir it.

Once the butter melts and the milk solids begin to cook, it will start to sputter and a white foam will slowly rise to the surface over the course of the next 5 to 8 minutes.

Use a large spoon to carefully scoop the foam off the surface without touching the base of the pan, and discard the foam. This should continue for a few minutes, some 5 to 8 minutes after the butter melts.

Once pretty much all the foam has been scooped off the melted butter, the liquid should be almost clear with golden browned milk solids at the bottom of the pan.

About 30 seconds after this stage, there will be faint foam forming on the surface of the ghee. It will be less dense than the previous foam—more like a thin cloud of small, clear bubbles covering the surface of the ghee.

When this second foam forms, it is time to turn the heat off. Take ghee off the heat and let it sit for 10 minutes.

Place a fine-mesh sieve layered with cheesecloth over a clean, dry mason jar. Pour the ghee through the sieve and into the jar. Let the ghee cool down completely before putting the lid on the jar.

Store in a dry place at room temperature. It is shelf-stable. If the kitchen is hot, keep ghee in the fridge just to keep it solidified.