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Brown Butter Ghee


  • Recipe may be halved
  • 2 cups 1 lb unsalted butter, grass-fed if possible


  • Cut the butter into sixteenths.
  • In a medium saucepan, over medium heat, melt the butter.
  • The butter will soon foam.
  • When it does, lower the heat to a low simmer and cook for about 20 minutes. 
  • When the butter has become clear and the milk solids have dropped to the bottom of the pan, stir it with a flat whisk or spatula.
  • Now, leave the whisk behind and start watching the pot and using your nose!
  • The ghee should go reddish-brown, and the milk solids will begin to brown and smell sweet. 
  • Err on the side of caution! The moment the liquid butter darkens, and before it burns, remove the pot from the heat.
  • Strain the ghee into a jar through a few layers of cheesecloth.  I have a fine mesh strainer that is sized to fit into one of those canning-jar-wide funnels that you set into a jar. I line this with two layers of cheese cloth (or a jam bag), and then pour the ghee through into a jar. 
  • Wait for the jar to cool to put a lid on it.
  • The ghee may be stored at room temperature in a cabinet (or other dark place) for at least two weeks or in the fridge for up to three months.