Ghee is one of those kitchen staples I have taken for granted for years. Other than using it in Indian cooking I used it frequently when I was eating Paleo to heal. I still mostly eat Paleo because I found it to work so well for me but enjoy ample amounts of butter now as well as rice occasionally. The problem with butter is its low smoke point. But when you clarify butter into ghee by removing the easy-to-burn milk solids, the smoke point raises from about 350 degrees to 450 degrees or more.
Personally, I love it for frying eggs and cooking omelets and use it daily… so it behooves me to make my own for half the price of store bought.
The method below I learned from my friend Nithasha, whose parents immigrated to the US from India, and who happens to also be the founder of one of my favorite immune products: Nano-Ojas.
It’s so easy, you’ll never need to buy ghee again. See the whole process in my highlight reel on instagram here.
Enjoy!
Homemade Ghee
Equipment
- Saucepan
- stainless steel funnel
- sieve to fit funnel
Ingredients
- 8 oz Unsalted Grass Fed or Organic Butter Kerrigold is my preference
Instructions
- Place the butter in the saucepan and heat to medium until melted
- Lower heat to LOW and simmer for 30 minutes (a timer helps)
- Let cool for an hour
- Sieve into an 8oz Ball jar
- Store sealed and it will keep for months!