• 2 pounds unsalted butter (if you only have salted that will work too)
  • Large, deep pot
  • Cheese cloth
  • Funnel
  • Glass Quart Jar
  1. Heat the butter in the pot over medium heat. The butter will start to bubble and splatter. Cook over medium heat for 10 minutes. Keep an eye on it because it can burn very quickly. The bubbling and splattering should have stopped by now, or slowed down, and the bits on the bottom of the pan should be a golden brown color.
  2. Remove from heat and let cool slightly for about 20 minutes.
  3. Put your funnel into the glass jar and line the funnel with cheese cloth. Pour the ghee slowly into the funnel straining out the brown bits through the cheese cloth.
  4. Let cool to room temperature. Once cooled you can put the lid on the jar and store it either in the fridge or on the counter top.
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