This is how I make ghee:
- 1 lb. of organic, unsalted butter (4 sticks of butter)
- 1 quart pan
- 1 spoon (a soup or cereal spoon works great)
- 1 pint mason jar and lid
- 1 canning funnel
- 1 non-bleached coffee filter
- 2 small clips (to hold the coffee filter on the funnel)
- 1 small bowl
Make the Ghee: Melt the butter in the pan over medium heat. Reduce the heat to medium low. The milk solids will start to separate and foam will rise to the top. Spoon the foam into the small bowl. After about 10 minutes, skim more of the foam in milk solids off the top without disturbing the golden liquid below the surface. Repeat this process as milk solids rise to the top for the next 20 minutes or so. When the ghee stops bubbling the ghee is ready. Remove the pan from heat.
Tip: If the milk solids at the bottom of the pan start to burn, the heat is too high. These burned milk solids will make your ghee smell and taste burned and this is not awesome. Transfer the ghee to another pan and discard the burned milk solids.
Store the Ghee: While the ghee is still warm/hot and liquid, it is ready to transfer to the mason jar. Place the coffee filter in the funnel and secure it with the clips. Place the funnel in the mouth of the mason jar. Slowly pour about half of the ghee into the funnel. As the ghee filters into the mason jar, pour more ghee. Repeat this process until no more ghee is left in the pan.
When all the ghee has been filtered, close the lid and your are done!
I love Titly’s video: https://www.youtube.com/watch?v=wkZgIN4cZYc
If you have questions about ghee, please feel free to leave comments or ask me any questions.