“ghee is wonderful for baking, frying, even taking straight for ayurvedic medicine. all the good fat is there without the proteinaceous impurities of butter. if you are a vata type like me, eating ghee often is enjoyable and healthful!”
READY IN:
22mins
YIELD:
0.5 cup
UNITS:
Metric

Ingredients Nutrition

  • 236.59-473.18 ml butter
  • coffee filter

Directions

  1. set saucepan on stove on medium-low setting.
  2. put butter in pan.
  3. once butter is melted, turn setting up to medium.
  4. butter will crackle and bubble and foam and make a lovely smell for about 20 minutes.
  5. once foam begins to clear and smell becomes more"roasted", promptly take pan off stove.
  6. filter butter through a tea or coffee filter to remove impurities (little white bits-- foam may be removed as well, either way is okay).
  7. transfer ghee to jar, store at room temperature (up to one month) or in fridge (up to one year).

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