How to Make Ghee (Clarified Butter)

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By Michael Sayre
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Ghee: Butter Made Better!

The incorporation of healthy fats such as avocado, coconut oil, salmon, walnuts, olive oil and flax seed into the diet is amongst the most important steps one can take to improve their overall health! Ghee (clarified butter) fits into this category. Unknown to many, Ghee has been a staple in Ayurvedic medicine for centuries, and recently, has gained phenomenal popularity in natural health circles! When butter from grass-fed cows is used, ghee is an extraordinary source of Conjugated linoleic acid - or CLA - which has a proven ability to reduce bodyfat in persons who are overweight, and has potent anti-cancer properties. Because the cooking process removes virtually all cholesterol and impurities from the butter, ghee is butter made better! The following recipe for traditional Indian ghee may be the easiest recipe that you will ever make, and its health benefits are PROFOUND!

Difficulty: Easy

Instructions

Things You'll Need:

2 pounds of unsalted butter (Preferably organic and made from the milk of grass-fed cows.)
A saucepan
A fine sieve, or a mesh strainer lined with cheesecloth
A quart-sized Mason jar, or comparable container

Step 1

Melt 2 pounds of unsalted butter in a heavy saucepan over medium heat.
Step 2

As soon as the butter begins to boil and foam, reduce the heat to a simmer. Keep the melted butter at a steady simmer until it is golden in color, and no foam remains on the surface.
Step 3

Stir occasionally after the whitish curds sink to the bottom. When these curds turn light tan, the ghee is ready.
Step 4

Cool the mixture, and strain it through a fine sieve or a cheesecloth-lined strainer into a spouted bowl or measuring cup. Discard the curds which were strained from the ghee, as they are nearly pure cholesterol! Pour strained ghee into a sterile, quart-sized jar for storage.

Tips & Warnings

Store in a tightly closed container (such as a Mason jar) in your pantry or cupboard. Ghee does not require refrigeration.
This recipe will produce enough ghee to last for several weeks.
Use ghee as you would regular butter; in recipes, as a spread, on top of steamed vegetables, etc.
Due to its high smoke point, ghee lends itself very well to sautéing and panfrying. It can be used at a much higher heat than oils such as olive, canola and coconut.
The extended cooking process burns off NEARLY 100% of the cholesterol that naturally occurs in butter, making ghee a great choice for those with cardiovascular-related health concerns.

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