Ingredients
Equipment
Method
- Put the two sticks of butter in a medium saucepan over low heat.
- Let the butter melt and continue cooking on low.
- Watch the butter separate. A white, thick film rises to the surface while milk solids settle toward the bottom. The butter bubbles during this stage.
- Continue for about 30 to 40 minutes, until the milk solids on the bottom are light brown and the butterfat above them is clear and golden.
- Line a sieve with cheesecloth and set it over a heat-safe bowl.
- Pour the melted butter through the cheesecloth-lined sieve. Leave the milk solids behind in the cloth.
- Pour the strained ghee into a glass jar.
- Refrigerate for up to 2 months.
Notes
Makes one small batch, about one cup. The ingredient amount is two standard US four-ounce sticks of unsalted butter, or eight ounces of homemade butter. The starting butter weight is not a promised final ghee weight.
Cook on low for about thirty to forty minutes, until the fat is clear and golden and the separated milk solids are light brown. Do not burn them. The card uses five minutes preparation and forty minutes cooking, forty-five minutes total, with cooking at the upper end of the range. Watch the actual separation and color.
Strain through cheesecloth, transfer into suitable glass and refrigerate for up to two months. Keep separated milk material out of the finished jar and use a clean, dry utensil.
Use the GAPS dairy-introduction route that applies to your household. Ghee is made from butter and is a dairy-derived animal fat.
2× uses four standard sticks, or sixteen ounces of butter. Use a suitable larger saucepan and check for the same separation and light-brown-solids endpoint; cooking time does not automatically double.