Photo Credit: I Believe I Can Fry
1 lb unsalted butter
Start with good organic, unsalted butter—cheaper brands often contain more water, yielding less ghee. Other tips: Use a heavy-bottomed saucepan, deep enough to allow for some bubbling and foaming. While the butter melts and cooks uncovered over medium heat, check its progress every couple of minutes—in a moment of inattention, ghee can burn.
In the meantime, prepare your tools: Line a strainer with several layers of cheesecloth. Sanitize and dry your containers, using glass or ceramic with lids. A pound of butter will yield around 12 fluid ounces of ghee.
As it heats and the water cooks off, the ghee-to-be will make crackling and popping noises. First, you’ll see foam rise to the top, and then solids will settle to the bottom of the pan and turn dark. Eventually, the popping will stop, and the ghee will begin to turn golden and fragrant. Turn off the heat and let the ghee cool for 15-20 minutes.
Next, strain the ghee into prepared jars. See all the gunk accumulating in the strainer? Discard it (and be glad it won’t be collecting in your arteries and tissues). Don’t cover the ghee while it’s cooling. Pure ghee keeps indefinitely, but even a drop of water (from condensation) can cause spoilage. If you like, you can put a paper towel or cheesecloth over the top of the jar to protect the ghee until it is completely cool.
Ghee is well known for its health and spiritual benefits.
If you prefer visual instructions, check out this helpful video by Doctor Blossom: