Ghee is clarified butter, which is butter with the water and milk solids removed, leaving you with pure butter oil. It’s perfect for those who are sensitive to dairy but don’t want to miss out on all that buttery goodness.
Heat a saucepan over medium-low heat and add your cubed butter.
Melt the butter and allow to simmer. As it begins to bubble and crackle, foam will rise to the surface, 5 minutes. Use a spoon or small sieve to skim the foam.
Continue to simmer and skim the foam for another 20-25 minutes. The liquid will become clear and fragrant with browned bits of milk solids on the bottom.
Remove the pan from the heat and allow the ghee to cool for a several minutes.
Strain the ghee through a cheesecloth, nut milk bag, coffee filter or thin clean towel into a clean, dry, glass mason jar or storage container.
Notes
Store at room temperature for up to 3 months. Make sure to keep moisture out of the jar as moisture can cause it to spoil early.Alternatively, store in the refrigerator for up to 1 year.