How to make Ghee
Prep time: 2 mins
Cook time: 15 mins
Total time: 17 mins
  • Unsalted butter (I use grassfed Kerrygold)
  1. Cut the butter into chunks and place in a medium sauce pan and turn the fire on low.
  2. Once the butter has melted let simmer gently until it begins to foam. Every so often carefully scrape off a bit of the foam so you can see to the bottom.
  3. As soon as it seems that foam has stopped rising to the top or the milk solids begin to turn light brown and sink to the bottom the ghee is done. Pour into a heat safe container through a double cheesecloth lined strainer and let cool for a 3-4 minutes before pouring it into a container to store. Mason jars are great for storing this by the way.
The amount of butter in this is up to you, you can use as much as you like. Just know that the more you use the longer it may take and the more it will make. And there is one more up side to this, if you don't want to make your own ghee but want some Pure Indian Foods Sells grassfed ghee and you can get it here.
Recipe by Slim Palate at