Ingredients

• Unsalted, high-quality butter (preferably grass-fed)

• Small saucepan

• Spoon

• Cheesecloth or fine mesh strainer

• Clean glass jar for storage

Instructions

1. Melt the butter. Place the butter in a small saucepan over low to medium-low heat. Let it melt slowly — don’t stir.

2. After melting, the butter will begin to separate into three layers:

   • • A foamy layer on top (air and some proteins)
     • A golden liquid in the middle (this is your ghee)
     • Milk solids at the bottom (white, grainy bits)

3. Use a spoon to gently skim off the foam as it rises.

   Continue simmering for 10–20 minutes until the milk solids at the bottom turn golden brown and the liquid smells nutty.

4. The ghee is done when the middle layer is clear and golden, and the solids are browned but not burnt.

5. Let cool for a few minutes.

   Pour the ghee through cheesecloth or a fine strainer into a clean, dry jar to remove all solids.

6. Let it cool completely before sealing.

   Ghee is shelf-stable and can be stored at room temperature for weeks, or longer in the fridge.