Makes about 2 cups
It is critical to use organic, unsalted butter to make ghee!
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. As it boils and foams the water content vaporizes and if you open the oven you’ll hear tiny, sharp crackling noises.
The ghee is ready when it:
• Changes from a cloudy yellow to
clear golden color
• Develops a popcorn-like aroma
• Stops foaming and making crackling noises
• Milk solids form on the bottom of the pot
Pour the ghee through a fine sieve or through several layers of cheesecloth into a clean, dry glass storage jar, so that you’re straining out the milk solids, which you will then discard. When the ghee is completely cool, cover tightly and store in a dry place away from direct sun light. It doesn’t require refrigeration. Always use a clean spoon to dip into it.