How to make Ghee

 

Use 16 ounces (1 pound) of butter - unsalted, organic and grassed (I use Kerry Gold)

You will also need:

•  a medium size saucepan 
• a fine wire mesh strainer
• cheesecloth

Instructions:

Set the butter out for 45min to an hour to get it to room temperature. Soften butter will melt evenly. Cut the butter into cubes and place in the saucepan.

Heat the butter over medium heat until completely melted. Reduce to a simmer. 

The butter will begin to foam at first. 

After, there will be large bubbles, like it is boiling, then it will foam. 

The ghee is done when it foams the second time. The process takes 10 - 15. 

Let cool slightly for 2-3 minutes and then slowly pour through the wire mesh strainer lined with several layers of cheesecloth. The small bits of milk protein are usually discarded.

It should be bright gold in color and there should be reddish brown pieces of milk solids at the bottom of the pan.

Once cool ghee will be solid.