Set stove heat to medium low. You don't want to burn the butter, just separate the whey proteins and the water. The water will evaporate out as you cook.
Use a heavy saucepan and place butter in to melt.
Melt butter until it is a golden color approx. 20 - 25 minutes.
I like to keep the butter moving during that time so to avoid hot spots and burning.
Strain through muslin/cheesecloth into your jars. This will separate out the whey, protein solids and leave pure butter fat.
This will last for months, much longer than butter, and it doesn't need to be refrigerated. Also ghee has a very high burn point.
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