- 1 pound unsalted organic butter
- Place butter in a medium saucepan over medium heat. Once the butter melts, it will start to foam. Reduce the heat to medium-low, and continue to cook for 10 minutes, or until the milk solids sink to the bottom of the pan and brown. You’ll need to gently tilt the pan to be sure the milk solids don’t burn. Keep an eye on your ghee while it cooks, because it can go from just right to a burned mess in the blink of an eye.
- Line a fine-mesh strainer with two layers of cheesecloth, and place the lined strainer over a clean bowl. Strain the ghee. Decant the ghee into a clean jar, and let it cool. The ghee will solidify as it cools. Refrigerate, tightly covered, up to 6 months.