If you know the health benefits of ghee, you know it is even healthier if you make your own. The quality of the butter is paramount, and with store-bought ghee you have no idea where the butter has come from. Ideally you want to use organic unsalted butter from grass-fed cows.
large quantity of unsalted butter (I purchase one kilo container from local farmer's market)
heavy bottomed pot or saucepan
glass jar for storage
piece of muslin or cheesecloth
Add butter to the pan on a low to medium heat and let is slowly melt down.
Allow the butter to come to a gentle boil, a foam will start to form on top, and the butter will start sputtering a little.
Lower the heat a little if the sputtering is going outside the pot, you just want it gently bubbling away.
You can leave it unattended at this point; as it cooks, white milk proteins will settle on the bottom of the pan, the liquid will become clear and the colour will slowly darken.
After 25 - 30 minutes the sputtering will stop and there will be no new foam rising to the top.
Skim the foam off the top and discard; check to see if the liquid is clear all the way to the bottom, and the milk proteins on the bottom of the pan have turned a golden brown colour - don't let them burn.
Turn the heat off and leave it to cool.
When the pot is cool enough to lift with your hands, pour the ghee through a funnel lined with muslin into a glass jar or container.
Leave as is until the ghee is completely cooled then pop the lid on - at this point the ghee will be a delicious golden honey or syrup colour.
Store in the pantry and in the morning the ghee will have set a vibrant yellow colour.
Ghee does not need refrigeration.
Ghee is a delicious substitute for butter or margarine as a spread, or adds a nutty richness to cooking - it has a high smoke temperature making it a safe oil to cook at high temperatures.
Ghee is not really suitable as a butter substitute in baking as the milk solids have been removed.
As the milk solids have been removed, ghee is usually tolerated well by those with a lactose intolerance.