Very simple and pretty quick to make. I use Kerrygold grass-fed butter, available at a very reasonable price from TJ’s. Unsalted is preferred, but I’ve also made it with salted. The salt seems to lodge in the milk solids, so the finished ghee isn’t very salty.
- 8oz. unsalted grass-fed butter (can be doubled, but cook in larger saucepan)
- Place butter in small or medium saucepan and melt over medium heat.
- When butter has melted, reduce heat to low. The butter will bubble and foam, and the milk solids will sink to the bottom of the pan. Check every 3 minutes on the color of the milk solids. Do not stir the ghee!
- When the milk solids have become a golden-red color (on my stove, it usually takes 20-30 minutes), turn off the heat. Carefully pour through a coffee-filter-lined strainer into a glass bowl. All the foam and milk solids will be trapped in the coffee filter, and the ghee in the bowl will be clear and a bright gold. Store in a covered glass container. I store it in the fridge.
Adapted from: https://wellnessmama.com/24267/make-ghee/