Ingredients
Equipment
Method
- Put the pound of butter in a suitable saucepot and heat at a very low temperature. Keep watching it and do not let it boil or burn.
- Allow about thirty to sixty minutes for separation, depending on the heat. Look for a white foamy top layer, golden liquid fat in the middle and white milk material at the bottom. The lower material may look like milk rather than firm solids.
- Remove the white material on top with a spoon, without disturbing the milk layer at the bottom.
- Ladle the golden middle fat into a heat-safe collection container, leaving the bottom milk layer behind. Strain the collected warm fat through several layers of cheesecloth in a securely supported strainer, then transfer to suitable glass.
- When the remaining fat becomes difficult to separate from the bottom milk liquid, refrigerate the pan remainder until completely cold. Pour off the liquid milk material, lift out the firm ghee and wipe any remaining milk liquid from the firm fat with a paper towel. No fixed cooling time is given.
- Keep the finished ghee in glass in the refrigerator. Use a clean, dry utensil and keep the separated milk material out of the jar.
Notes
Makes one batch from one pound of starting butter. The technique book describes a final weight a few ounces less once milk material is removed; no fixed cup yield is given.
The five-minute setup time is a planning estimate. Separation takes about thirty to sixty minutes depending on the heat; sixty minutes is used in the card, for sixty-five minutes with setup. If the last pan remainder needs chilling, allow its separate, unmeasured cooling time until completely cold.
Use very low heat without boiling. This method collects the golden middle layer while leaving white milk material behind. Strain the warm fat through cheesecloth; keep the last chilled fat free from milk liquid. It does not use the other two-stick recipe's light-brown-solids endpoint or its clock.
Store in glass in the refrigerator, following Dr. Natasha's 2020 ghee preparation. Keep the separated milk liquid out of the collected fat. Follow the GAPS dairy-introduction route for your household if ghee has not been introduced.
2× uses two pounds of butter. Choose a suitable larger saucepot and watch the same layers; cooking time does not automatically double. Final ghee weight remains lower than the starting butter weight.