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  • Prep Time


  • Total Time


  • Servings



  • 1

    lb unsalted butter


Melt butter in a small pot on medium heat. Once melted, reduce the heat slightly and boil gently for 5 minutes. Using a small sieve scoop out the solids that are floating on top. Continue gently boiling butter and scooping every 3 minutes. Scoop carefully so you only remove the solids not the ghee. After 10 to 13 minutes the ghee will start to foam. Using the sieve scoop through the foam to make sure you have removed all the solids. Once the foam reduces you will have a clear golden liquid. Turn heat off and allow to cool for 20 minutes. Pour into a jar with a tight fitting lid. Once it is completely cooled, refrigerate. Will keep up to 3 months.


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