Although ghee can be made with any kind of pure butter ( not margarine mix), it is best to use grass-fed, unsalted butter.
- Cut the butter into cubes. Place it in a 5 qt saucepan. The size of this pan is overkill but it will keep your ghee from frothing over onto the stove
- Melt the butter over medium-high heat. Newbies should keep a keen eye on it for the first few times.
- Reduce to medium-low. Stir with a wooden spoon.
- Simmer for about 10-15 minutes, stir the melted butter every 5 minutes. During this time, the melted butter will go through several interesting stages. It will foam, then bubble, will try to overflow, then seem to almost stop bubbling and then foam again. When the second foam occurs, the ghee is done. At this point, the melted butter should be bright gold to light brown in color.
- Observe if there are small specks to granules of brown residue on the bottom. These are the milk solids that have collected which is normal. Salted butter will have more residue.
- Let the ghee cool slightly for 20 to 30 minutes and strain through a fine strainer or several layers of cheesecloth.
- Discard the solids or mix it into a smoothie or pancake batter or baked goods.
- Ghee ( when used properly) can be shelf-stable for a year.