Golden Ghee


Imagine that your cooking oil tastes like butter. That’s basically the concept of ghee. Pure, unsalted grass-fed butter is melted to a point where the milk solids, such as casein and lactose, can be removed, leaving a golden oil that can be cooked up to 500 degrees F without burning. It’s highly regarded in India, where it is used to cook with but also consumed by the spoonful to aid in digestion. It also has a delightful balance of omega fatty acids.



  • 24 sticks unsalted grass-fed butter


  1. Cut each butter stick into 10 cubes.
  2. In a medium saucepan, heat the butter over medium-low heat until the butter separates and the milk solids fall to the bottom, 10 to 15 minutes. If you want a slightly nutty and rich browned-butter flavor, let the milk solids brown just slightly. Otherwise, remove the saucepan from the heat and skim off any foam from the top of the butter.
  3. Strain the butter into a jar through several layers of cheesecloth or a fine-mesh strainer to remove all the solids.
  4. Cover the jar and store the ghee at room temperature for up to 3 weeks or in the refrigerator for up to 3 months.


Keywords: Ghee