How to Make Ghee
Anyone can make ghee AND it’s incredibly easy! I always recommend sourcing grass-fed butter as it will contain many more nutritional + health benefits in comparison to using conventional butter as it comes from healthy, happy animals.
- 4-6 x 250g grass-fed unsalted butter (room temperature)
1. Preheat the oven to 100- 120 C.
2. Place the butter into an oven proof dish and place in the oven for 2-2.5 hours (depending on your oven). The ghee should separate into 3 layers. The very bottom layer will be the milk solids sinking to the bottom, it looks a bit like milk, the middle layer is the golden butter fat (ghee) and the top layer will have floating ‘crunchy’ bits on top.
3. When the butter has separated into these 3 layers, remove from the oven and allow to cool until room temperature.
4. Skim the ‘crunchy’ bits off the ghee and pour only the golden butter fat into glass jars, discarding the milk solids.
5. Place the ghee in the fridge for an extra-long shelf-life, it will last many months (it will firm up as it’s a saturated fat) or store in the pantry (for it to stay softer and spreadable). Ghee will remain fresh at room temperature for several weeks when sealed properly and all the milk solids have been removed.
I love this grass-fed ghee and make sure I always have a jar of it in my pantry for whenever I’m in a pinch and have run out + it’s the perfect size for travelling.