To make your own ghee all you need is organic, grass-fed, unsalted butter, muslin for straining and clean jars for storing.
4 x 250g organic, grass-fed, unsalted butter.
4 x 250ml (8oz) air tight jars
Heat the butter over medium heat until melted.
Reduce the heat to it's lowest and simmer.
During this time, the butter will go through several stages. It will foam, then bubble, then seem to almost stop bubbling and then foam again.
When milk solids at the bottom of the pan will start to tan in colour and the bubbling quietens down your ghee is ready.
The process can take 35-50 minutes. By the end the melted butter should be a bright golden colour and smell delicious, like popcorn!
Note: Towards the end milk solids can burn on the base of the pan and spoil the clarity so keep a eye on it until you take the pan off the heat.
Let the butter cool slightly for a few minutes.
Prepare your jars. Sterilise them with boiling water and dry with a clean towel.
Slowly pour your ghee through a cheesecloth into your jars. Tip: wait for the ghee to completely cool before sealing your air tight jar.