Ingredients: 1 pound organic, unsalted butter
Preheat the oven to 215 degrees F. Put the butter in a 1½ to 2 quart casserole or oven-proof pot. Place the butter in the oven without a lid and allow it to clarify, undisturbed, for 2 hours. The ghee is ready when it:
- Changes from a cloudy yellow to clear golden color
• • Stops foaming and making crackling noises
• Milk solids form on the bottom of the pot
Pour the ghee through several layers of cheesecloth into a clean, dry glass storage jar, straining out and then discarding the milk solids. To make it easier, I like to initially pour it into a large, 4 cup glass measuring container with a spout. I can then easily pour it into a smaller glass jar from there. When the ghee is completely cool, cover tightly and store in a dry place away from direct sun light. It doesn’t require refrigeration. Makes about 2 cups.