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Learn what Ghee is, how to use Ghee in your kitchen, and how to save money by making a large batch at home with our step-by-step tutorial!
Heat a wide-bottomed pot with high sides (for splashing/bubbling) over medium-low heat. Once hot, add cubed butter.
Use a wooden spoon or spatula to stir the butter and speed along the melting process.
Once butter is completely melted and begins to bubble, very slightly lower the light. You want a steady bubble but not so much that butter is jumping out of the pan or spraying on the stove top.
Cook for 25 to 30 minutes or until the milk protein has completely separated and there is a layer on the top and bits on the bottom of the pan.
Begin carefully skimming the top layer off until Ghee looks clean (except for bits on the very bottom) and discard.
Slightly raise the heat back up to medium low and continue cooking another 5 to 10 minutes until most of the bubbling stops and the milk protein bits on the bottom of the pan begin to brown.
Do not let them burn! Immediately remove the Ghee from the stove top and set somewhere to cool.
Once cool, strain through a fine mesh strainer or cheesecloth. Discard the toasted bits from the bottom of the pan.
Store Ghee at room temperature in a glass container or mason jar and use as needed.