homemade ghee
  • 1 lb organic, grass-fed butter
  1. Melt butter in a saucepan over medium-low heat.
  2. Let cook for 15-20 minutes. During this time, the butter will separate into a layer of foamy milk on top, clumpy milk solids on the bottom, and clear oil in between. Cook until the solids turn golden brown. You may have to skim off some of the top layer with a spoon to see how the bottom's coming along, or scrape some bits from the bottom to check out their color.
  3. Line a mesh sieve with cheesecloth and pour liquid into the sieve over a bowl or glass jar. Let cool completely before storing.
  4. Ghee can be stored in the fridge, or at room temperature for up to 6 months. I prefer keeping it in the cabinet at room temp for easy spreading.
If you're unable to find butter that is both organic and grass-fed, I'd go with grass-fed first.

Butter can be salted or unsalted, it doesn't change anything. However it's usually best to go with unsalted so you can control the sodium content of your food.
Recipe by good witch kitchen | holistic nutritionist at https://www.goodwitchkitchen.net/what-is-ghee-and-why-should-i-cook-with-it/