How to Make Ghee
It's so easy to learn how to make ghee from butter.
Cost $1.50 for 3/4 cup ghee
In a pot with a heavy bottom, melt the butter on medium-low heat (closer to low).
Let the butter simmer over low or medium-low heat until it starts to foam.
After several minutes, the foam will start to dissipate.
After a few more minutes, a second round of lighter foam will appear. You're almost done so don't wander off and check your email.
You'll notice the foam beginning to turn golden and there will be little brown bits of the milk solids at the bottom and sides of the pan. This is when the ghee is done. If you leave it on the stove for a minute too long, it'll burn. Pull it off as soon as you see a bunch of light brown flecks on the bottom.
Strain the ghee over a fine-mesh strainer lined with butter muslin. This works much better than cheese cloth because the holes in cheese cloth are too big and the brown bits will go right through it. Others have suggested using a clean coffee filter if you don't have butter muslin.
Store the ghee in the refrigerator or in a cool place in a cabinet. It will last for several months.
Calories: 136kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 135mg | Potassium: 5mg | Sugar: 1g | Vitamin A: 473IU | Calcium: 5mg