- 1 pound unsalted butter (see note)
Cut butter into chunks and place in a saucepan over medium heat. Cook butter until completely melted; reduce heat to low. Simmer butter for 10 to 15 minutes. The butter will foam, then bubble, then foam again. When the second foam occurs, and there are reddish-brown pieces of milk solids at the bottom of the pan, the ghee is ready to strain.
Gently pour the ghee through a fine mesh strainer lined with cheesecloth into a heatproof container; discard curds. Allow ghee to cool slightly, then store in a sterilized airtight container in a cool, dark place for several months.
Organic, grass-fed butter is recommended.
You can make flavored ghee by infusing it with herbs, vanilla beans or garlic. Simply heat your prepared ghee with your flavor choice for a few minutes on the stove top, being careful not to boil. Strain and store per the directions in the recipe.